This cake is perfect with a morning cup of coffee or tea. Made with Musselman’s Apple Butter.
Preheat oven to 350°F. Coat an 8x8x2-inch Pyrex baking dish with non-stick cooking spray.
In a bowl, stir together baking mix, milk, 1/2 cup sugar, egg and 2 Tablespoons of melted butter.
Pour 2/3 of the batter into the dish. Cover with apple butter.
Drop remaining batter by spoonfuls on cake.
Combine topping ingredients; coconut, pecans, 1/3 cup sugar, and 2 Tablespoons of melted butter. Sprinkle on top of batter.
Bake for 1 hour until a cake tester inserted in center of the cake comes out clean.
Pan will be very full with batter so do not substitute a smaller disposable pan. Place a cookie sheet under the pan in the oven in case of drips.