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Yield: 42 servings (3/4 cup each)
Ingredients
- 1 package (18 3/4 ozs) yellow cake mix
- 6 cups cold milk
- 3 packages (3.4 ozs each) Instant Vanilla pudding mix
- 1 teaspoon apple pie spice
- 1 jar (12 1/4ozs) caramel ice cream topping
- 1 1/2 cups chopped pecans,toasted
- 2 cans (21 0zs each) apple pie filling
- 2 cartons whipped topping, thawed
Directions
Prepare and bake cake according to package directions, using to greased 9 inch round cake pans. Cool for 10 minutes before removing to wire racks to completely cool.
In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes until soft-set.
Cut one cake layer if necessary to fit evenly into an 8 quart punch bowl. Poke holes in cake with a wooden handled skewer; gradually pour 1/3 of the caramel topping over the 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 whipped topping.
Top with remaining cake and repeat layering pattern. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.
By Sharon.Ky
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