My daughter Brooklyn came up with our signature Caramel Pecan Apple Butter Spice Cake with Whipped Cream Cheese Frosting and it is the perfect fall dessert for most any occasion. This super moist spice cake is baked with our very own Lip Smackin’ Good® Caramel Pecan Apple Butter \u0026amp;amp; fresh apples. Total Time: 1 hour + 1 hour cooling Yield: 12 slicesIngredients:Caramel Pecan Apple Butter Spice Cake2 3\/4 cups all purpose flour*1 1\/2 tsp baking powder1\/2 tsp baking soda1\/2 tsp salt2 tsp ground cinnamon1 tsp ground ginger1\/2 tsp ground cardamom (Allspice may be used in place of Cardamom)1\/4 tsp ground nutmeg1\/8 tsp ground clove1 cup vegetable oil, or any mild baking oil1 cup light brown sugar, packed1\/2 cup granulated sugar1 tbsp vanilla extract3 large eggs1 cup Lip Smackin’ Good® Caramel Pecan Apple Butter1 cup grated Gala apples (about 2 apples)1\/2 cup milkWhipped Cream Cheese Frosting1 (8 ounce) package cream cheese1 cup white sugar1\/8 teaspoon salt1 teaspoon vanilla extract1 1\/2 cups heavy whipping cream *You may add extra powdered sugar or heavy whipping cream to get desired consistency.Instructions:Apple Butter Spice CakePreheat the oven to 350°F and grease 2 - 8 inch cake pans. Line with parchment paper and set aside.Whisk together the flour, salt, baking soda, baking powder, and spices in a medium bowl and set aside.In a large mixing bowl, whisk together the oil, sugars, vanilla, eggs, and apple butter. Mix in the grated apples.Whisk in half of the dry ingredients. Just before combined, whisk in the milk. Then whisk in the rest of the dry ingredients. Pour the batter into the baking pans and spread even. Bake for 30-40 minutes, or until a toothpick in the center comes out clean with a few moist crumbs.Allow the cake to cool completely before frosting.Whipped Cream Cheese FrostingIn a small bowl beat whipping cream until stiff peaks form; set aside. You may use a stand mixer with the whisk attachment on medium-high speed.In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.* Do not over beat the mixture as it can cause the ingredients to separate and become runny.STORAGE – Cover the cake and store in the refrigerator where it will keep for up to 1 week. You can also cover the unfrosted cake and chill it overnight to frost the next day.