Melt 1/4 cup of butter in a large skillet over medium heat.
Add 3 peeled, cored, and chopped granny smith apples; cook and stir until tender. Set aside to cool.
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, mix 3/4 cup of butter, 1 tablespoon honey, 1/2 cup brown sugar, and 1/2 cup white sugar until light and fluffy using an electric mixer.
Beat in 2 eggs one at a time, mixing each one until blended.
In another bowl, combine 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice, 1 teaspoon ground cloves, 1/2 teaspoon ground ginger, and 1/4 teaspoon salt.
Stir the dry mixture into the batter, alternating with 1/2 cup milk.
Stir in 1/2 cup chopped walnuts and cooked apples until evenly distributed.
Divide the batter evenly between the prepared pans and spread evenly.
Bake the cake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes on a wire rack. Keep the oven on for the walnuts.
For candied walnuts, whip 1 egg white in a clean bowl until foamy.
Stir in 1 tablespoon brown sugar, 1 teaspoon ground cinnamon, and 1/2 cup chopped walnuts.
Spread the nuts on a baking sheet and bake in the preheated oven for about 10 minutes or until toasted and fragrant.
Cool the candied walnuts completely before using.
For the frosting, mix together 1/2 cup softened butter, 1 cup confectioners sugar, and 1 package softened cream cheese until smooth.
Place one layer of cake on a serving plate and spread with a thin layer of cream cheese icing.
Top with most of the 1 can apple pie filling and spread evenly.
Place the other layer of cake on top with the bottom facing up.
Spread the remaining cream cheese icing over the top and sides of the cake.
Decorate the top with the remaining apple filling and sprinkle with candied walnuts.