The family really enjoyed this one. I made the following changes: I coarsely diced 4 granny smith apples, and mixed them, along with 1 1/2 tsp apple pie spice in with the batter. I also diced (more finely) 1 1/2 macintosh apples and mixed them in with the nut/sugar mixture. I substituted 1/2 c brown sugar for the white sugar, and I added 1 tsp of apple pie spice with the cinnamon. Also, I only had sugar-free pudding mix, but it turned out fine. This is a very moist coffee cake. It filled the bundt pan pretty full, but it didn't rise as much as a regular cake, so it didn't overflow. I did worry that the batter was so thick, but it wasn't TOO dense. I can't imagine putting ALL of the apples in with the filling layer. As it was, the cake kind of falls apart at the center layer when you go to cut it. With all of the apples in the center, you'd have nothing holding it together at all.
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