In a mixing bowl, add yellow cake mix, package of white chocolate pudding, cinnamon, nutmeg and allspice. Stir to combine. Add eggs, oil, milk, sour cream or yogurt and applesauce. Blend until well combined. Set aside and prepare cream cheese filling.
For the Cream Cheese Filling:
Mix all ingredients until well blended.
To Assemble the Cake:
Grease a standard size (12 cup) Bundt cake pan. Pour two thirds of the batter into the pan. Spoon cream cheese filling over batter leaving a 1 inch border around outside edge of pan. Add remaining batter and with a skewer, chop stick or knife, gently swirl batter and cream cheese filling. Bake at 350 degrees for 50 minutes or until toothpick comes up clean. When done, let cool for 10 minutes and then cover tightly with plastic wrap or aluminum foil. (That creates steam which helps the cake separate from pan.) While cake is cooling, make topping.
For the Caramel Pecan Topping:
Place your cake on serving or cake plate. In a medium dry skillet, toast pecans over medium high heat for just a few minutes. Do not burn. When cool enough to touch, rough chop and set aside. In a small saucepan, combine brown sugar, butter, milk and salt. Bring to a boil and cook for 1 minute, stirring often. Remove from heat. Add vanilla and powdered sugar, whisking vigorously until lumps are gone. Immediately spoon over cake and quickly sprinkle pecans over top of cake. (The praline sauce will hardened quickly.)
Bonus! Homemade Applesauce
4 apples, peeled, cored and diced
2 tablespoons lemon juice
4 tablespoons butter
1/2 cup brown sugar (or more if desire more sweetness)
1 heaping teaspoon cinnamon
Add all ingredients to small pot. Cook over medium high heat until apples are softened enough to mash. Keep some of the apple chunks in the applesauce if desired. Cool and add to cake batter.