Yellow box cake, prepare as directed.
2 cans apple pie filling
Caramel ice cream sauce or syrup. Sauce is thicker
1 - 16 oz tub whipped topping.
*optional: 1 cup nuts, such a pecan or walnut.
Prepare yellow cake as per box directions. While still hot, poke holes in the top with a wooden spoon. Some people like to poke all the way to the bottom of the pan. I like to just break a hole in the top to a depth of 1/2 inch to 1 inch.
Pour half a jar of caramel sauce over the cake and use a spatula or spoon to move the sauce toward the poked holes. The heat of the cake will encourage the sauce to penetrate the cake.
While the cake is still warm, spread the apple pie filling over the top of the cake. I needed 2 cans to make a nice even coverage. Allow the cake to cool for 20 to 30 minutes before moving it to the refrigerator to cool completely.
After chilled, spread the whipped topping over the cake and use the rest of the caramel sauce to drizzle over the whipped topping. If using nuts, add at this time.
Alternatives that I have used for this recipe:
Cherry pie filling with chocolate syrup.
Raspberry pie filling with butterscotch.