Apple Butter-Pecan Cake

This apple cake is perfect for fall! Apple butter, pecans, and a blend of spices help develop the fall flavor in this autumn cake recipe.

Prep Time:
30 mins
Cool Time:
25 mins
Bake Time:
50 mins
Total Time:
30 mins


  • 2 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • ½ teaspoon ground nutmeg

  • teaspoon ground cloves

  • ½ cup butter, softened

  • 1 cup granulated sugar

  • 1 cup packed brown sugar

  • 3 eggs

  • 1 ⅓ cup apple butter

  • 2 tablespoon milk

  • 1 cup chopped pecans

  • 1 recipe Vanilla Icing

Vanilla Icing

  • 1 cup powdered sugar

  • 1 tablespoon melted butter

  • 1 teaspoon vanilla

  • 1 tablespoon warm water

Easy Apple Butter

  • 4 pound cooking apples, peeled, cored, and sliced (about 12 cups)

  • 2 cup sugar

  • cup water

  • 2 tablespoon cider vinegar

  • 2 teaspoon ground cinnamon

  • ¼ teaspoon ground cloves

  • teaspoon ground allspice

  • teaspoon ground nutmeg


  1. Preheat oven to 350°F. Grease a 10-inch fluted tube pan; set aside. In a medium bowl stir together flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves; set aside.

  2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, beating until combined. Beat in eggs, apple butter, and milk. Add flour mixture, beating just until combined. Stir in pecans. Pour batter into the prepared pan, spreading evenly.

  3. Bake for 50 to 60 minutes or until the top springs back when lightly touched and a toothpick inserted in center of cake comes out clean.

  4. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool on rack for 15 minutes. Drizzle Vanilla Icing over cake; cool completely.

Vanilla Icing

  1. In a small bowl stir together powdered sugar, butter, and vanilla. Stir in enough warm water to make icing a drizzling consistency.

Easy Apple Butter

  1. Place apples in a 3 1/2- or 4-quart slow cooker. Stir in the remaining ingredients. Cover and cook on high for 5 to 6 hours; stir. Cool at least 1 hour or cover and chill overnight.

  2. Ladle into half-pint jars or freezer containers, leaving 1/2-inch headspace. Seal and label. Store in the refrigerator up to 3 weeks or freeze up to 1 year.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts (per serving)

576 Calories
17g Fat
103g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 576
% Daily Value *
Total Fat 17g 22%
Saturated Fat 7g 35%
Cholesterol 76mg 25%
Sodium 322mg 14%
Total Carbohydrate 103g 37%
Total Sugars 79g
Protein 5g
Vitamin C 0.6mg 3%
Calcium 60.6mg 5%
Iron 1.8mg 10%
Potassium 197mg 4%
Folate, total 48.4mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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