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Caramel Apple Poke Cake

This is a fall variation of our household favorite! Personally, I think it gets better each day as the caramel and whipped topping settle in more!

Prep Time 15 minutes
Cook Time 30 minutes
cool time 1 hour
Servings 16

Ingredients

  • 1 box vanilla cake
  • 1 Tbsp apple pie spice
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 20 oz can  apple pie filling, coarsely chopped
  • 1 cup caramel sauce, room temperature or slightly warmed
  • 1 8oz 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 30 minutes, or until setup

  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