Preheat your oven to 350°F. Prepare a 9x13-inch baking pan with nonstick cooking spray and set aside.

In a large mixing bowl, prepare the cake mix as directed on the box, but stir in 1 tablespoon apple pie spice and 1 teaspoon pure vanilla extract while mixing. Beat for 2 minutes until smooth.

Pour the mixture into the prepared baking pan and bake for 25–30 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Let it cool for about 10 minutes.

Once the cake is slightly cooled, use the end of a wooden spoon to poke holes in a grid pattern over the top of the cake. Allow the cake to completely cool.

Once the cake has cooled completely, warm 1 cup of caramel sauce slightly, if needed, then slowly pour it into the holes. Reserve the remaining caramel sauce for drizzling over the top.

Roughly chop the apples in the pie filling, then spoon the filling evenly over the top of the cake.

In a cold mixing bowl, beat 2 cups of heavy whipping cream, ⅓ cup of powdered sugar, and 1 teaspoon of pure vanilla extract until stiff peaks form. Spread the whipped cream topping evenly over the top of the cake.

Sprinkle ¼ cup crushed pecans on top and drizzle the remaining caramel over the entire top of the cake. Chill the cake for 1 hour before slicing and serving.

Once chilled, cut into squares and serve. ENJOY!