Kentucky Spiced Stack Cake

Photo: Randy Mayor; Styling: Fonda Shaia

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 22%
  • Fat: 6.8g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.8g
  • Protein: 3.7g
  • Carbohydrate: 53.1g
  • Fiber: 1.1g
  • Cholesterol: 41mg
  • Iron: 2mg
  • Sodium: 183mg
  • Calcium: 57mg


  • Filling:
  • 3 1/4 cups water
  • 1/2 cup packed brown sugar
  • 1/4 cup bourbon or apple juice
  • 1 teaspoon vanilla extract
  • 2 (6-ounce) packages dried apples
  • Cake:
  • 1/2 cup vegetable shortening
  • 1 cup packed brown sugar
  • 1/3 cup molasses
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 3/4 cup low-fat buttermilk
  • Cooking spray
  • 1 teaspoon powdered sugar


  1. To prepare filling, combine first 5 ingredients in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until the liquid is nearly absorbed. Place apple mixture in a food processor; pulse 8 to 9 times or until the consistency of a chunky puree. Set aside.
  2. Preheat oven to 350°.
  3. To prepare cake, beat shortening and 1 cup brown sugar at medium speed of a mixer until light and fluffy. Add molasses, 1 teaspoon vanilla, and eggs; beat well.
  4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a bowl. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
  5. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan. Remove from pan; cool completely on a wire rack.
  6. Split cake into thirds horizontally using a serrated knife. Place bottom layer, cut side up, on a serving platter; spread with half of filling. Top with middle cake layer. Spread cake with remaining filling; top with remaining cake layer. Sift powdered sugar over top of cake.
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