Using a large mixing bowl, whisk together the cake mix, canola oil, water and eggs until combined and smooth.

Spray the springform pan or push pan with pam baking spray.

Pour half of the batter into the pan, filling it to about ¾ halfway full.

Place your trivet inside up the instant pot.

Cover the top of the springform pan with a paper towel and foil.

Place the springform pan into the instant pot and close the lid, making sure the vent is sealed. Pressure cook on manual/high pressure for 30 minutes.

Do a natural release for 15 minutes.

Remove the cake and let cool for 10 minutes before removing it from the pan. Place cake onto the cake board.

Using a cake leveller, cut the dome off and slice the cake in half.

Using a standing mixer, beat all ingredients together until combined, smooth and stiff with peaks. Scoop one cup of frosting into the piping bag and set aside.

Remove the apples from the apple pie filling and chop them into bite-size pieces place them into a bowl with about 3 tablespoon of the filling jam.

Using the bottom layer of the cake, scoop 1 cup of frosting onto the layer and smooth evenly.

Place the second layer on top.

Using the remaining frosting, frost the entire cake.

Using the piping bag, pipe dollops along the edge of the cake.

Scoop the apple pie filling into the center of the top of the cake.

Drizzle caramel sauce over the cake.

Chill the cake in the refrigerator for at least 1 hour to allow the frosting to set and the flavors to meld together. This step ensures that the cake is firm and easier to slice.

Allow the apple spice cake to sit at room temperature for 10-15 minutes before serving with whipped cream or vanilla ice cream.