/Caramel Apple Poke Cake

Caramel Apple Poke Cake

Caramel Apple Poke Cake is super simple to make. The caramel drizzle and toffee bits make it irresistible. So perfect for fall!

Slices of caramel apple poke cake on plates next to the full cakeSlices of caramel apple poke cake on plates next to the full cake

INTRO

Caramel apple poke cake topped with whipped topping and toffee bits, on a plate with several bites taken out of itCaramel apple poke cake topped with whipped topping and toffee bits, on a plate with several bites taken out of it

THE EASIEST APPLE CAKE EVER

I love this Caramel Apple Poke Cake because it is super easy to make.

Yes, it’s easy because it uses cake mix, apple pie filling and whipped topping.

You know that I love baking from scratch, but I also believe there’s a place for quick recipes that use a few shortcuts from the store. Doctored cake mix is one of my favorite kitchen tricks, after all.

Slice of caramel apple poke cake on a plate, with several bites taken out of itSlice of caramel apple poke cake on a plate, with several bites taken out of it

If you aren’t a fan of cake mix, pie filling or whipped topping, this might not be the recipe for you. Not to worry, though – my caramel apple cake with salted caramel frosting should be right up your alley!

As for me? I’ll continue making and enjoying this recipe as long as everyone keeps gobbling it up. Which happens every single time I make it.

Batter for caramel apple poke cake in a cake pan, ready to bakeBatter for caramel apple poke cake in a cake pan, ready to bake

HOW TO MAKE CARAMEL APPLE POKE CAKE

Caramel Apple Poke Cake starts with a vanilla cake mix (spiced cake mix would also be amazing).

Then you doctor the mix up with apple pie spice and apple pie filling. We’re going for all the cinnamon-y apple flavor in this cake!

Once you bake it up to golden perfection, poke holes all over the warm cake and drizzle it with caramel sauce. Once the cake is cooled, you top it with whipped topping, toffee bits, and more caramel sauce.

Plated slices of caramel apple poke cake, with full cake in the backgroundPlated slices of caramel apple poke cake, with full cake in the background

Seriously, how amazing does that sound?

Make sure you don’t skip the toffee bits on top. They really take this cake to the next level!

Caramel apple poke cake, sliced in the pan, ready to be servedCaramel apple poke cake, sliced in the pan, ready to be served

CAN I USE WHIPPED CREAM INSTEAD OF WHIPPED TOPPING?

I know some folks are not a fan of whipped topping and wonder if it’s possible to top Caramel Apple Poke Cake with whipped cream instead.

Short answer: Sort of.

Overhead view of caramel apple poke cake, topped with whipped toping, toffee bits and extra caramelOverhead view of caramel apple poke cake, topped with whipped toping, toffee bits and extra caramel

Long answer: Whipped cream isn’t nearly as stable as whipped topping. If you want to use whipped cream instead, you have two options:

1. Use stabilized whipped cream. It will take a little more effort, but will hold up better in the long run.

2. Top the cake with your whipped cream right before serving, so the whipped cream doesn’t have time to break down.

Close up side view of a slice of caramel apple poke cakeClose up side view of a slice of caramel apple poke cake

Honestly, I find it easier to just use whipped topping, but to each their own!

I’ve made this Caramel Apple Poke Cake many, many times and every time it gets devoured so fast. Whip it up for a work potluck, a Halloween party, or just a random Tuesday night because it’s that easy!

Sliced caramel apple poke cake, with two slices on platesSliced caramel apple poke cake, with two slices on plates

Ingredients

  • 1 box vanilla cake mix
  • 1 tablespoon apple pie spice
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 20-ounce can apple pie filling, coarsely chopped
  • 1 cup caramel sauce, room temperature or slightly warmed
  • 1 8-ounce container frozen whipped topping, thawed
  • 2/3 cup toffee bits

Instructions

  1. Preheat oven to 350°F. Spray a 9 x 13-inch pan with nonstick cooking spray.
  2. In a large bowl with an electric mixer, beat the cake mix, apple pie spice, water, oil, eggs and vanilla on medium speed for 2 minutes.
  3. Use a rubber spatula to fold in the apple pie filing.
  4. Pour batter into prepared pan.
  5. Bake in preheated oven for 28-33 minutes.
  6. Remove cake to a wire rack and cool for 10 minutes.
  7. Poke warm cake every inch or so with a straw, halfway into cake. Drizzle 3/4 cup caramel sauce over the cake, allowing it to fill in holes. Cool cake completely.
  8. Top cake with whipped topping, toffee bits and remaining 1/4 cup caramel sauce.
  9. Cover and refrigerate leftover Caramel Apple Poke cake for up to 3 days.

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Nutrition Information

Yield 16

Serving Size 1 slice

Amount Per Serving

Calories 358 Total Fat 14g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 6g Cholesterol 45mg Sodium 357mg Carbohydrates 57g Net Carbohydrates 0g Fiber 1g Sugar 43g Sugar Alcohols 0g Protein 3g

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