I have a butter pecan cake to fill, for a fall themed anniversary/wedding. I wanted a hearty/seasonal filling and wondered if anyone has used this....and how to use it. right from the jar or with some ps to stiffen it up?

Any advice appreciated, or alternative ideas....

just my opinion: I think it would be a lot like putting applesauce in a cake. I think it might be two wet. I don't think powdered sugar would really help.

A caramel/buttercream filling would be good. I have heard of many just adding caramel sauce to their icing for a filling.

I didn't even think of carmel....yum, I'll give it a try.

I have used apple honey butter as a filling....it was okay. The cake i used it in was just a taste tester cake i made for my family....even though i only put a small amount in the cake for a filling, they all said it was too sweet....maybe try mixing it with some apple jam if ya can find some...

I've used both peach and apple butter before... the peach did a little bit better, as it was 'chunkier', but I'd definitely strain out some of the liquid of the apple butter before using it.