Pre heat oven to 350 degrees F. Grease and flour 14 cup bundt cake pan.
CREAM CHEESE FILLING:
Make cream cheese filling first and set aside. Put all ingredients in a bowl and mix until completely combined and creamy.
In bowl of mixer fitted with a paddle attachment beat the brown sugar, oil and granulated sugar.
Add in the eggs one at a time. Add in the vanilla extract.
In seperate bowl add the flour, apple spice, salt, baking soda, baking powder. Keeping mixer on low speed gradually add to the brown sugar mixture. Mix until just combined.
Fold in the grated apples.
Spoon half the batter into the prepared bundt pan.
Spoon cream cheese filling mixture on top of the batter, leave a 1 inch border around the edges of the pan.
Using a knife swirl the filling through the batter.
Spoon remaining batter over the filling. Smooth over with spatula if necessary to even out the batter.
Bake 50-60 minutes or until toothpick inserted comes out clean.
Let cake cool in the pan for 30 minutes. Remove cake from pan and let finish cooling on wire rack.
Place Dulce De Leche in a bowl and warm up slightly. You want it warm to soften it but not hot.
Transfer to a piping bag and cut the tip off making a very small hole.
Drizzle the Dulce De Leche over the cake going back and forth to coat the top and sides of the cake. If you have extra Dulce De Leche store for another use.
Sprinkle top with pecans.