|
Prepare and bake cake according to package directions, using two greased 9 inch round baking pans. Cool for 10 mintues before removing to wire racks to cool completely.
In 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 evently 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 one carton of whipped topping.
Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans.
|
