Yield: 42 servings (3/4 cup each)
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.
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