Apple Butter Anniversary Cake

I have not tried this recipe. I got the recipe from Family Time Daily Dish.

• Ready In: 1 hr 35 mins
• Serves: 12

Ingredients

• Cake

•  Crisco, no-stick flour spray
• 18 1⁄4 ounces  Pillsbury yellow cake mix
• 1  cup  smucker's cider apple butter
• 1⁄3 cup sour cream
• 1⁄3 cup  crisco  vegetable oil
• 1⁄3 cup water
• 4  large eggs
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄8 teaspoon ground ginger
• 1⁄8 teaspoon ground allspice

• Filling

• 1 1⁄2 cups  peeled chopped apples
• 1⁄3 cup  firmly packed brown sugar
• 1  tablespoon  pillsbury best all-purpose flour
• 1⁄4 teaspoon ground cinnamon
• 2  tablespoons butter or 2  tablespoons margarine
• 1⁄2 cup  finely chopped pecans, toasted

• Frosting

• 3 1⁄2 ounces vanilla instant pudding mix
• 1⁄4 cup powdered sugar
• 8  ounces  frozen whipped topping, not thawed
• 8  ounces crushed pineapple, well drained
• 1⁄2 cup  finely chopped pecans, toasted

Directions

1. Heat oven to 350°F Spray a 12-cup tube pan with no-stick flour spray.
2. In the bowl of an electric mixer beat cake ingredients 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. In large saucepan, combine all filling ingredients except pecans. 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.