Ingredients
18¼ozspice cake mix
63ozapple pie filling
3eggs
3tbspVegetable Oil
5cupsmilk
½cupheavy cream
3½ozFrench vanilla pudding mix,instant
6¾ozbutterscotch pudding mix,instant
1tspCinnamon
⅛tspnutmeg
2 ¼cups caramel ice cream topping,divided
1cuppecans,finely chopped,toasted and divided
14ozfrozen whipped topping,thawed
Preparation
Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking dish with parchment paper, and lightly grease the paper.
Beat spice cake mix, 1 can apple pie filling, eggs, and vegetable oil with an electric mixer on medium speed for 2 minutes in a large bowl.
Pour batter into the prepared baking dish and bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice in half horizontally to create two layers.
Whisk milk, cream, French vanilla pudding mix, butterscotch pudding mix, cinnamon, and nutmeg for 2 minutes in a large bowl. Transfer to refrigerator to chill.
Place one layer of cake in the bottom of a large 8-quart rectangular plastic container. Poke holes in the cake with a skewer or toothpick and pour 1 cup caramel ice cream topping over the top of the cake.
Sprinkle ⅓ cup pecans over the caramel and spread half of the pudding mixture on top.
Spoon 1 can apple pie filling over pudding mixture and spread 1 container whipped topping over the filling. Place second cake layer on top of whipped topping and repeat the layering process.
Drizzle assembled trifle with remaining ¼ cup caramel topping and sprinkle with remaining ⅓ cup pecans. Refrigerate until serving.
