No-Cook Apple Stack Cake

No-Cook Apple Stack Cake

By Erin Huffstetler | 10/03/2016 | 8 Comments
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Normally apple stack cakes are a ton of work, requiring you to make a billion cake layers, but I came up with a no-cook version that requires almost no work at all. If you can find 10 minutes in your day, you can make this cake. Here’s the recipe.

No-Cook Apple Stack Cake

Prep Time:

10 min

Apple Stack Cake Ingredients

Ingredients:

Apple butter
Graham crackers

I used one quart of apple butter and two sleeves of graham crackers to create my cake. If you want to make a bigger or smaller cake, just increase or decrease the ingredients accordingly. This recipe is incredibly flexible.

And while I used homemade apple butter, there’s no reason you couldn’t use store-bought.

What You Do:

Spread Apple Butter on Graham Cracker

Spread a graham cracker liberally with apple butter.

Cake Layers

Then, place another graham cracker on top, like a sandwich, and spread apple butter on that cracker. Continue adding layers of graham cracker and apple butter, until your cake is as big as you’d like it to be.

Iced Apple Stack Cake

“Ice” your cake with the remaining apple butter.

Then, wrap it up, and refrigerate it overnight. This will allow the apple butter to soak in and soften the graham crackers.

Sliced Apple Stack Cake

To serve, slice the cake from one of the corners, so all of the layers are revealed.

Slice of Apple Stack Cake

Such a pretty cake, and so easy to make.

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No-Cook Apple Stack Cake

No-Cook Apple Stack Cake

This no-cook apple stack cake has all the gorgeous layers, without all the work. Only two ingredients and 10 minutes of hands-on time required.


  • Author: Erin Huffstetler, myfrugalhome.com

Ingredients:

  • Apple butter
  • Graham crackers

Instructions:

  1. Spread a graham cracker liberally with apple butter.
  2. Then, place another graham cracker on top, like a sandwich, and spread apple butter on that cracker. Continue adding layers of graham cracker and apple butter, until your cake is as big as you’d like it to be.
  3. “Ice” your cake with the remaining apple butter.
  4. Then, wrap it up, and refrigerate it overnight. This will allow the apple butter to soak in and soften the graham crackers.

Notes

  • Slice the cake from one of the corners, so all of the cake layers are exposed.
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Comments

  1. That looks good! It really gives me ideas…..like making it with poundcake, although you’d have to slice into layers first. And this time of year you can often find pumpkin butter, too, or make your own.

    And all would be yum with french vanilla ice cream

    • Funny you should mention pumpkin butter. I have a pumpkin version of this recipe in mind, but with a slight variation. If it works out the way I’m imagining, I’ll share the recipe soon.

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