Preheat oven to 350 °F. Spray a 9 x 13-inch pan with cooking spray and set aside.
In a large mixing bowl, whisk together cake mix with spices.
Add in the eggs, water and oil and mix with a hand mixer until combined.
Add the apple pie filling to the batter and fold in with a spatula.
Pour the batter into the prepared pan.
Bake at 350 for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs.
Remove the cake from the oven, cool in the pan on a wire rack for 10 minutes.
Using a straw or handle of a wooden spoon, poke holes in the cake halfway through (deep), about an inch apart.
Drizzle 1 cup Dulce de Leche (reserve the other half of cup for topping) over the warm cake, making sure it goes into the holes.
Leave the cake to cool completely. Can be put in the fridge at this point till ready to serve.
When ready to serve cake, in a medium mixing bowl, using an electric hand mixer, whip the whipping cream, ¼ cup confectioner’s sugar and the spices until medium peaks form. Do not over whip.
Spread whip cream immediately over the cooled cake, top with the remaining ¼ cup Dulce de Leche in desired pattern.
Top with chopped pecans (optional) and serve.