Pour into two round cake pans.
Bake at 350 degrees until center springs back when touched, approximately 25 minutes; cool.
Split each cake into 2 making 4 thin layers. Place 1 layer on a cake plate and spread with apple butter. Add next cake layer and top with apple butter until you use all 4 layers.
Then frost top and sides with more apple butter; cover and refrigerate for 2 days to soak up.