Created by Under15Cook on August 4, 2013
Step 1: Make and bake the 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.
Step 2: In a large bowl, whisk milk, pudding mixes, apple pie spice and brown sugar for two minutes. Let stand until soft set.
Step 3: Cut one cake layer, if needed, to fit evenly into an 8 quart punch bowl.
Step 4: Poke holes in cake with a long wooden skewer.
Step 5: Gradually pour a third of the caramel topping over cake, then spread with a spatula.
Step 6: Sprinkle with 1/2 cup pecans.
Step 7: Spread with half of the pudding mixture.
Step 8: Spread one can of pie filling over pudding mixture. Spread one carton of whipped topping on top of pie filling.
Step 9: Top with remaining cake and repeat the layers. Drizzle the remaining caramel topping on top and sprinkle with remaining pecans.
Step 10: Refrigerate until serving.