Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the dry spice cake mix, musselman's apple butter, vegetable oil, and eggs until smooth. Let the batter rest for about 3-4 minutes.

Drop heaping tablespoons of the batter onto the prepared baking sheet, leaving about 2 inches of space between each.

Bake for approximately 14 minutes until set and spring back gently when touched. Cool completely on a wire rack.

In a medium bowl, beat together the softened cream cheese and unsalted butter until fluffy. Gradually add powdered sugar, milk, and vanilla extract until smooth.

Spread a generous layer of frosting on the flat side of one pie, sandwich it with another pie half. Repeat until all are assembled.

Store in a sealed container in the refrigerator for freshness.