Prepare and bake cake according to package directions, using two greased 9 inch round pans. Cool for 10 minutes before removing 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 into an 8 quart punch bowl.
Poke holes in the 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 the pudding mixture.
Spoon one can of apple pie filling over pudding; spread with one carton of whipped topping.
Top with remaining cake and repeat layers. Drizzle with remaining carameltopping and sprinkle with remaining pecans. Refrigerate until serving.
Yield:42 servings. (3/4 cup each)
Source: TOH magazine: Feb/Mar '04
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (112g)|
|Recipe Makes: 42|
|Calories from Fat: 76 (30%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 2g|
|Cholesterol 1mg||0 %|
|Sodium 314.9mg||11 %|
|Potassium 77.7mg||2 %|
|Total Carbohydrate 43.6g||13 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 42.6g|
|Protein 2.2g||3 %|
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Calories per serving: 254
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