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Apple Butter Anniversary Cake 

Prep time: 20 min
Cook Time: 1 hrs
Yield: 12 servings

Ingredients:

CAKE
Crisco® Flour No-Stick Spray
1 (18.25 oz.)package Pillsbury® Yellow Cake
1cup Smucker's® Cider Apple Butter
1/3cup sour cream
1/3cup Crisco® Pure Vegetable Oil
1/3cup water
4 large eggs
1 1/2teaspoons ground cinnamon
1/8teaspoon ground ginger
1/8teaspoon ground allspice
FILLING
1 1/2cups peeled, chopped apples
1/3cup firmly packed brown sugar
1tablespoon Pillsbury BEST® All Purpose Flour
1/4teaspoon ground cinnamon
2tablespoons butter
1/2cup finely chopped, toasted pecans*
FROSTING
1 (3.4 oz.)package vanilla instant pudding mix
1/4cup powdered sugar
1 (8 oz.)container frozen whipped topping, not thawed
1 (8 oz.)can crushed pineapple, well drained
1/2cup finely chopped, toasted pecans*

Preparation Directions:

1.HEAT oven to 350°F. Spray 12-cup tube pan with no-stick flour cooking spray.
2.BEAT cake ingredients in the bowl of an electric mixer at medium speed just until blended, about 2 minutes. Spread batter in prepared pan.
3.BAKE 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan to wire rack. Cool completely. Place cake on serving plate.
4.COMBINE all filling ingredients except pecans in large saucepan. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until apples are tender. Stir in pecans.
5.MARK center of side of cake with toothpicks. Using a long serrated knife, slice cake in half. Carefully remove top half. Spoon filling onto bottom half. Replace top half of cake.
6.COMBINE pudding mix, powdered sugar and whipped topping in a medium bowl. Beat on the lowest speed of an electric mixer for one minute. Fold in drained pineapple. Spread on top and sides of cake. Sprinkle pecans evenly around top of cake. Store in refrigerator.
TIPTo toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.