Preheat the oven to 350 degrees and line a deep dish 10” pie plate or deep dish 10” tart plate with parchment paper. Set aside.

In a medium sized bowl, mix apples, orange zest, brown sugar, and apple pie spice together. Set aside.

In a small bowl, whisk cinnamon and sugar together. Set aside.

Unroll the two cans of biscuits and separate the biscuits (you should have 16 biscuits). Flatten each biscuit dough slightly. Put about ½ Tbsp of apple butter in the center of each biscuit. Place about 1 Tbsp of apple pie filling on top of the apple butter. (You will have leftover apple filling, which will be used in the assembly of the recipe).

Fold each biscuit in half, using a fork to seal and crimp the edges of each biscuit.

Arrange 12 of the filled biscuits in the bottom of the prepared pan by fanning them out around the edge of the pie plate (some of the biscuits will overlap each other slightly), making sure to leave a gap in the center of the pan.

Sprinkle the remaining apple filling all over the dough and the pan.

Arrange the remaining 4 biscuits on top of the apple filling, placing a corner of each pie in the center gap so that it’s fully covered.

Pour melted butter over the top of the dough and the apples, then sprinkle the top with cinnamon sugar.

Bake for 25-30 minutes, or until the dough is golden brown and the filling is gooey and bubbling. Allow to cool at least 10-15 minutes before serving.

While the apple fritter cake is cooling, make the glaze. In a small bowl, whisk powdered sugar, orange zest, orange juice, and vanilla extract together. Once combined, drizzle over the top of the apple fritter cake and allow to set about 5 minutes.

Then serve the cake warm. You can cut it into slices or just pull it apart with your hands.