instant vanilla pudding mix ( large packages)
caramel ice cream topping
chopped pecans, toasted
apple pie filling
frozen whipped topping, thawed
1Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely.
2In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.
3Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl.
4Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake.
5Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture.
6Spoon one can of pie filling over pudding; spread with one carton of whipped topping.
7Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans.
8Refrigerate until serving.