Caramel Apple Trifle
1 (18.25 ounce) box yellow cake mix
6 cups cold milk
3 (3.4 ounce) boxes instant vanilla pudding mix
1 teaspoon apple pie spice
1 (2 1/4 ounce) jar caramel ice cream topping
1 1/2 cups chopped pecans, toasted
2 (21 ounce) cans apple pie filling
2 (16 ounce) containers frozen whipped topping, thawed
Prepare and bake cake according to package directions, using 2 greased 9-inch 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 soft set.
Cut one cake layer if necessary to fit evenly in 8-quart punch bowl. Poke holes in cake with a long wooded skewer; gradually pour a third of caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of pudding mix. Spoon 1 can of pie filling over pudding; spread with 1 carton of whipped topping.
Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.