You will not believe this!! It is similar to the punchbowl cake, but is with apple pie filling. I make it to take to church luncheons (or somewhere there will be A LOT of people). I usually make 2 large bowls, because I don't have just one large enough to make it in. That way you can take one, keep one. {Can split it at the "repeat layers" but with topping on each}
Yield: 42 servings (3/4 cup each).
Directions
Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely. In a 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 evenly 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 with one carton of whipped topping.
Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.