1 box (2-layer size) spice cake mix
1 1/4 cups cinnamon applesauce
3 large eggs
1/3 cup olive or canola oil
1 can (21-oz) apple pie filling
1 tbsp butter
7 tsp ground cinnamon, divided
3 cups cold milk
1 pkg (5.1-oz) instant vanilla pudding mix
1 envelope whipped topping mix
1 carton (12-oz) frozen whipped topping, thawed
1/2 cup chopped walnuts
1/4 cup toffee bits
Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan and set aside.
In a large mixer bowl, combine cake mix, applesauce, eggs, and oil; beat on medium speed for 2 minutes.
Pour batter into the prepared baking pan and bake at 350 degrees for 35-40 minutes or until a wooden toothpick inserted in the center comes out clean. Place pan on a wire rack to cool.
In a saucepan, heat the pie filling, butter and 1 teaspoon of the cinnamon until the butter is melted; stir to blend well. Set aside to cool.
In a mixing bowl, combine the milk, pudding mix, topping mix and the remaining 6 teaspoons of cinnamon; beat on high speed until thickened, about 5 minutes. Let stand for 5 minutes.
Spread a third of the thawed whipped topping in the bottom of a 6-quart bowl. Cut the cake into cubes and place half over the topping. Top with half the apple pie mixture, 1/2 the walnuts and half the pudding mixture. Repeat the layers ending with the remaining topping. Sprinkle the toffee bits over the top.
Cover and chill for at least 2 hours before serving.
Note: File Photo