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

Spray the springform pan with Pam baking spray.

Pour the batter into the pan, filling it to about 3/4 full.

Place your trivet inside 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.

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 from the pan.

Place cake onto the cake board.

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

For the icing, using a stand mixer, beat all ingredients together until combined, smooth and with stiff peaks.

Scoop 1 cup of frosting into the piping bag and set aside.

To build the cake, remove the apples from the apple pie filling and chop into bite size pieces placed into a bowl with about 3 tablespoons of the filling jam.

Using the bottom layer of the cake, scoop1 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.