Ingredients:
1 (18 1/4 ounce) packages yellow cake mix
6 cups cold milk
3 (3 1/2 ounce) packages vanilla instant pudding mix
1 teaspoon apple pie spice
1/2 teaspoon brown sugar
1 (17 ounce) jars caramel ice cream topping
1 1/2 cups chopped pecans
2 (21 ounce) cans apple pie filling
2 (16 ounce) cartons frozen whipped topping, thawed
Directions:
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.
Servings: 42
Time preparation: 45 min.
Time total: 45 min.