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Caramel Apple Poke Cake 1

Caramel Apple Poke Cake

This delightful Caramel Apple Poke Cake combines the warm, nostalgic flavors of apple pie with the convenience of a cake mix recipe, creating a decadent dessert that's perfect for autumn gatherings or weeknight treats. The magic happens when warm caramel sauce seeps into strategically poked holes, infusing every bite with rich, buttery sweetness that perfectly complements the apple flavors.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 385 kcal

Equipment

  • 9x13-inch Baking Dish
  • Electric Mixer
  • Wooden Spoon
  • Spatula

Ingredients
  

For the Cake

  • 1 box yellow cake mix 15.25 oz
  • 3 large eggs room temperature
  • 1/3 cup vegetable oil can substitute with melted coconut oil
  • 1 cup water
  • 1 can apple pie filling 21 oz, roughly chopped
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg

For the Filling and Topping

  • 1 jar caramel sauce or dulce de leche 12 oz
  • 1 container whipped topping 8 oz, thawed
  • 1/2 cup toffee bits optional
  • 1/4 cup chopped pecans or walnuts optional
  • 1 tsp ground cinnamon for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C) and position the rack in the center. Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
  • In a large mixing bowl, combine the cake mix, eggs, oil, and water. Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes until smooth and well combined.
  • Chop the apple pie filling into smaller, bite-sized pieces. Gently fold the apple pieces, cinnamon, and nutmeg into the cake batter using a spatula.
  • Pour the batter into your prepared baking dish, smoothing the top with a spatula for even baking. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • While the cake is still warm (wait about 5 minutes after removing from the oven), use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart, making sure to poke all the way to the bottom.
  • Warm your caramel sauce for 20-30 seconds in the microwave until it's pourable but not hot. Slowly pour about ¾ of the caramel sauce over the cake, directing it into the holes. Allow the cake to cool completely.
  • Once the cake has cooled, spread the whipped topping evenly over the surface. Drizzle with the remaining caramel sauce, then sprinkle with toffee bits and nuts if using. Dust lightly with cinnamon for a beautiful finish.

Notes

For a richer apple flavor, you can use spice cake mix instead of yellow. The cake actually tastes better the next day as the flavors meld, making it an ideal make-ahead dessert option. Store covered in the refrigerator for up to 5 days.

Nutrition

Calories: 385kcalCarbohydrates: 58gProtein: 3gFat: 16gSaturated Fat: 6gCholesterol: 55mgSodium: 320mgFiber: 1gSugar: 42g
Keyword Poke Cake, Caramel Apple, Fall Dessert, Easy Dessert, Apple Cake
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