Ingredients
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1 (18 1/4 ounce) package yellow cake mix
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6 cups cold milk
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3 (3 1/2 ounce) packages vanilla instant pudding mix
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1 teaspoon apple pie spice
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1/2 teaspoon brown sugar
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1 (17 ounce) jar caramel ice cream topping
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1 1/2 cups chopped pecans
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2 (21 ounce) cans apple pie filling
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2 (16 ounce) cartons frozen whipped topping, thawed
Instructions
- Prepare and bake cake according to package directions, using two greased 9 inch round baking pans.
- Cool for 10 minutes before removing to wire racks to cool completely.
- In a large bowl, whisk milk, pudding mixes, apple pie spice and brown sugar for two minutes.
- Let stand until soft set.
- Cut one cake layer, if needed, to fit evenly into an 8 quart punch bowl.
- Poke holes in cake with a long wooden skewer.
- Gradually pour a third of the caramel topping over cake.
- Spread with a spatula.
- Sprinkle with 1/2 cup pecans.
- Spread with half of the pudding mixture.
- Spread one can of pie filling over pudding mixture.
- Spread one carton of whipped topping on top of pie filling.
- Top with remaining cake and repeat the layers.
- Drizzle the remaining caramel topping on top and sprinkle with remaining pecans.
- Refrigerate until serving.