Yields: 42 servings
1 (18.25 ounce) package Yellow Cake Mix
6 cups cold Milk
3 (3.4 ounce) pkgs Instant Vanilla Pudding Mix
1 tsp Apple Pie Spice
1 (12 ounce) jar Caramel ice cream topping
1 1/2 cups chopped Pecans, toasted
2 (21 ounce) cans Apple Pie Filling
2 (16 ounce) containers frozen Whipped Topping, thawed
Prepare 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. In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set. Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture. Spoon one can of pie filling over pudding; spread with one carton of whipped topping. Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.
Submitted by: Janelle
Labels: Desserts + Cakes
