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. Yield: 42 servings (3/4 cup each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.84 Kcal (569 kJ) | ||
| Calories from fat | 65.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 11% | |
|---|---|---|---|
| Cholesterol | 0.71mg | 0% | |
| Sodium | 122.79mg | 5% | |
| Potassium | 101.45mg | 2% | |
| Total Carbs | 16.03g | 5% | |
| Sugars | 4.17g | 17% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 2.57g | 5% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 70.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 226.04 Kcal (946 kJ) | ||
| Calories from fat | 109.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.2g | 11% | |
|---|---|---|---|
| Cholesterol | 1.18mg | 0% | |
| Sodium | 204.33mg | 5% | |
| Potassium | 168.83mg | 2% | |
| Total Carbs | 26.68g | 5% | |
| Sugars | 6.95g | 17% | |
| Dietary Fiber | 1.48g | 4% | |
| Protein | 4.28g | 5% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.7mg | 2% | |
| Calcium | 116.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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