Such a fascinating mid-way point between a layer cake and an icebox cake, and with an interesting cultural provenance. That history aside, it looks as though the same concept could be modified to use a different filling to suit the ingredients (and maybe even cultural inclination) more easily found in a different place? Realizing that it won't be Appalachian Stack Cake any more, I'm imagining that most things with a similar moisture and sugar content would work in place of the cooked apples like, say, low-sugar homemade berry preserves, or a really well-flavored sweetened pumpkin puree?

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