Tonna's Apple Cake

Tonna Canfield


I came up with this recipe, after making a few apple cakes that I just wasn't crazy about. They were good, but not great. My family and all the folks at church just love this one! I hope you do, too!

★★★★★ 2 votes


1 box
yellow cake mix
1 1/3 c
apple cider
1/2 c
canola oil
3 large
1 tsp
1 tsp
pumpkin pie spice
1 tsp
almond extract


1 lb
apples, mcintosh, fuji, or jonagold
1 c
brown sugar
1 c
white sugar
1 1/2 tsp
1 tsp
allspice, ground
1/4 tsp
1 small
jar apple butter


1Preheat oven to 350 degrees. Spray three 9 inch round cake pans with Pam or Baker's Joy. Set aside.
2Mix with electric mixer in large bowl: Cake mix, eggs, cider, canola oil, pumpkin pie spice, cinnamon and extract. Mix on low just until blended and then on medium for 2 minutes.
3Divide evenly into prepared pans and bake until done. Check by gently touching top of cake. If it sinks in, it is not done. It should spring back when done. Time will depend on your oven. Approximately 25 minutes.
4Let cool approximately 10 minutes in pans. Remove from pans and let cool before adding filling.
5Peel and chop apples. Cover apples with cold water in heavy pan and cook until soft enough to mash. While still hot, mash apples, leaving some in small chunks.
6While apples are still hot, add brown sugar, while sugar, cinnamon, cloves and allspice.
7Open jar of apple butter and spread a thin layer on bottom layer of cake then top with apple mixture. Put second layer on top of that and spread a thin layer of apple butter on that layer. Top with apple mixture. Put the top layer on and put a thin layer of apple butter on that and top with the apple mixture.
8This cake is best kept in the refrigerator. I hope you enjoy this as much as we do!

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Hashtags: #apples, #sugar, #cider