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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.
One Serving = 3/4 cup.
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