2 - 16 oz
frozen whipped topping, thawed
2 - 21 oz
apple pie filling cans
1 1/2 c
caramel ice cream topping
apple pie spice
3 - 3 1/2 oz
vanilla instant pudding mix
1 - 18 1/4 pkg
yellow cake mix
1Prepare and bake cake according to package directions using 2 greased 9 inch round baking pans.
2In a large bowl whisk milk, pudding mixes, apple pie spice and brown sugar for 2 minutes. Let stand until soft set.
3Cut 1 cake layer if needed to fit evenly into an 8 quart punch bowl. Polk holes in the cake with a long wooden skewer.
4Gradually pour a third of the caramel topping over the cake. Spread with a spatula. Sprinkle with 1/2 cup of pecans.
5Spread with half of the pudding mixture. Spread 1 can of pie filling over pudding mixture. Spread 1 carton of whipped topping on top of pie filling.
6Top with remaining cake and repeat the layers. Drizzle the remaining caramel topping on top and sprinkle with remaining pecans. Refrigerate until serving.