Preheat oven to 350.
Prepare 3 8" round baking pans with cooking spray or parchment paper.
In bowl whisk together your flour, baking soda, cinnamon, nutmeg and allspice.
In another bowl beat together your butter and shortening until light and fluffy.
Beat in your eggs one at a time until blended.
Alternate adding your dry ingredients and milk to your butter mixture until incorporated.
Mix in your apple butter.
Fold in your chopped pecans.
Pour into prepared pans and bake for about 30 minutes or until center is set and toothpick comes out clean.
Remove from oven and turn out onto cool racks to cool completely.
Meanwhile to make your frosting beat your butter and shortening together until light and fluffy.
Add in your cream cheese and continue to beat until blended.
One cup at a time mix in your powdered sugar adding your heavy cream as needed.
Lastly mix in your cinnamon tasting as you add for desired flavor.
To assemble, layer 1 of your cake rounds on a turntable or cake stand and add about 1+ cups of frosting and spread to about 1/2 inch away from edges.
Top with another layer of cake and repeat.
Once top cake layer is added, start frosting your cake along the sides in a thin layer to create a crumb coat to seal in the cake.
Refrigerate for about 20 minutes.
Remove from refrigerator and finish frosting from top down.
Decorate with dollops of frosting on top with chopped pecans and chopped pecans around the side if desired.