1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant banana pudding mix
2 1/2 cups water
8 eggs
1 (14 ounce) can sweetened condensed milk
2 cups white sugar
2 teaspoons vanilla extract
1 teaspoon instant dried apricot jam
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 (12 ounce) container frozen whipped topping, thawed
Prepare and bake white cake mix according to package directions for a 9x13 inch pan. Prepare pudding according to package directions. Set aside.
Heat water to boiling in 2 quart increments over simmering water; stir until smooth. Stir in vanilla and apricot jam. Reduce heat to 350 degrees F (175 degrees C) and bake 38 to 44 minutes, until a toothpick inserted comes out clean.
Pour apricot mixture over warm cake, allowing to cool slightly. Mix sugar, cinnamon and nutmeg together in medium bowl. Beat egg whites until stiff peaks form. Beat in cinnamon mixture. Fold egg yolk mixture into cooled cake batter. Spread apricot filling over cake.
Let cool in refrigerator 30 minutes. Frost with cinnamon cream mixture. Place cake in refrigerator 30 minutes, then prepare whipped topping. Fill with apricot filling until desired shape is reached. Place in refrigerator 30 minutes, then cover with waxed paper to set.