Apple Caramel Poke Cake
Apple Poke Cake is a simple 9 x 13 inch cake mix dessert made with yellow or spice cake, soaked in caramel, topped with chopped apple pie filling, then finished with whipped topping, extra caramel, and optional crunchy toppings.
Ingredients
For the cake
- 1 box spice cake mix or yellow cake mix
- Eggs, oil, water in the quanities listed on the cake mix box
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg optional
- 1 can apple pie filling about 20 to 21 ounces
- ¾ cup caramel sauce plus more for topping
For the topping
- 1 container Cool Whip (8 oz.) thawed
- 1/2 tsp cinnamon optional
- Extra caramel sauce for drizzling
- Chopped pecans or walnuts optional
- Toffee bits or graham cracker crumbs optional
Instructions
- Preheat the oven according to the cake mix package directions. Grease a 9 x 13-inch baking pan.
- Prepare the cake mix with the eggs, oil, and water listed on the box. Stir in the cinnamon and nutmeg, then pour the batter into the prepared pan.
- Bake according to the package directions, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, add the apple pie filling to a medium bowl. Roughly chop the apples into smaller pieces so they are easier to spread over the cake.
- Let the baked cake cool for 10 to 15 minutes. While it is still warm, use the handle of a wooden spoon or a thick straw to poke holes all over the cake, spacing them about 1 inch apart.
- Pour caramel sauce evenly over the warm cake. Gently spread it with a spatula so the caramel sinks into the holes.
- Spoon the chopped apple pie filling over the cake and spread it into an even layer. Let the cake cool to room temperature, then cover and refrigerate for at least 1 to 2 hours, or until fully chilled.
- Spread the Cool Whip evenly over the chilled cake. Sprinkle with cinnamon, drizzle with additional caramel sauce, and add chopped nuts, toffee bits, or graham cracker crumbs right before serving, if desired.
- Slice into squares and serve chilled. Store leftovers covered in the refrigerator for up to 3 to 4 days.