Caramel Apple Poke Cake

This Caramel Apple Poke Cake starts with a yellow cake that’s filled with caramel pudding, it’s topped with apple pie filling and frosted with billows of whipped cream. The simple garnish of crunchy toffee bits and a light dusting of warm cinnamon finishes off this easy and oh-so-delicious celebration of the flavors we love about apple harvest season.

Easy Caramel Apple Poke Cake Recipe

Caramel and apples go together like peas and carrots. This easy poke cake starts with a cake mix making it able to be recreated by bakers of all skill levels. How to make a Caramel Apple Poke Cake: (Scroll down for full printable recipe.)

• Prepare Cake Pan -Preheat the oven to 350°F. Spray a non-stick 13×9-inch metal baking pan with baking spray.
• Cake Batter – Beat together the cake mix, water, eggs and oil as directed on the package adding 1 tsp apple pie spice or ground cinnamon. Decrease the water called for on the box by 1/4 cup. Beat until smooth and fully moistened. By hand mix in 1 can of apple pie filling.
• Transfer to Pan – Spread into the prepared pan.
• Bake – Bake per the recipe until a toothpick inserted into the center comes back clean.
• Pudding Filling – Beat together the pudding mix (both boxes) and 3 cups whole milk. Beat until thickened but still pourable.
• Poke Holes in the Cake – Remove the cake from the oven and immediately poke holes over the entire cake using the handle of a wooden spoon or similar. Be generous.
• Assemble – Spread 1/2 of the caramel pudding into the holes. Mix the remaining pudding with the final can of apple pie filling by hand. Spread over the pudding layer.
• Chill for 4 hours or overnight.
• Frost the top with whipped topping and sprinkle with cinnamon and toffee bits just before serving.

How to Make the BEST Caramel Apple Poke Cake Recipe

• Ingredients you’ll need to make a homemade Caramel Apple Poke Cake: One box yellow cake mix (plus ingredients to prepare), two 20 oz cans premium apple pie filling, apple pie spice or cinnamon, instant Caramel or butterscotch pudding, whole milk, frozen whipped topping and toffee bits.
• Kitchen tools you’ll need: 13×9 inch pan, hand mixer or stand mixer, medium bowl, large bowl, measuring cups and spoons.
• This caramel apple poke cake is a little different from others in that one can of apple pie filling is mixed right into the cake batter itself.
• The other can of pie filling is mixed with the caramel pudding for the topping.
• It’s imperative that you choose a premium brand of apple pie filling that’s chock full of apple slices and thoroughly chill the cake before serving.
• In order for the toffee bits to maintain their crunch, garnish the top with cinnamon and toffee bits either the same day or just before serving.
• This caramel apple poke cake is reminiscent of a fusion dessert where apple pie and cake collide. The end result could only be spectacular.
• Store Caramel Apple Poke Cake chilled in the refrigerator for up to 5 days.

More Poke Cake Recipes to Make

• Strawberries and Cream Poke Cake is dressed to impress.
• Island inspired Hawaiian Pineapple Coconut Poke Cake.
• Salted Caramel Poke Cake features toasted coconut to expand the flavor profile.
• Rocky Road Fudge Poke Cake is ooey gooey good.
• Key Lime Poke Cake is ideal for spring gatherings and summer cookouts.
• Caramel Apple Poke Cake taste just like fall.
• Lemon Burst Poke Cake packs citrus flavor in every bite.
• Strawberry Poke Cake from Betty Crocker.

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Helpful Kitchen Items:

• Stand Mixer
• Cooling Racks
• Measuring Set
• 13 x 9 inch Pan

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Caramel Apple Poke Cake

Prep Time25 minutes mins

Cook Time40 minutes mins

Chill Time4 hours hrs

Total Time5 hours hrs 5 minutes mins

Course: Cakes, Dessert

Cuisine: American, Southern

Keyword: caramel-apple-poke-cake

Servings: 16

Author: Melissa Sperka

Ingredients

• 1 15.25 oz yellow cake mix (plus ingredients to prepare)
• 2 20 oz cans premium apple pie filling, divided
• 1 tsp apple pie spice or cinnamon plus additional for dusting
• 2 3.4 oz boxes instant Caramel pudding (See Cook's note)
• 3 cups whole milk
• 1 16 oz Whipped topping
• 1/4 cup toffee bits

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Instructions

• Preheat the oven to 350°F. Spray a non-stick 13×9-inch metal baking pan with baking spray. Set aside.
• Using an electric mixer, beat together the cake mix, water, eggs and oil as directed on the package adding 1 tsp apple pie spice or ground cinnamon. Decrease the water called for on the box by 1/4 cup. Beat until smooth and fully moistened.
• By hand mix in 1 can of apple pie filling.
• Spread into the prepared pan. Bounce the pan on the counter a few times to remove air bubbles.
• Bake for 30-40 minutes or until a toothpick inserted into the center comes back clean.
• Meanwhile, using an electric mixer, beat together the pudding mix (both boxes) and 3 cups whole milk. Beat until thickened but still pourable.
• Remove the cake from the oven and immediately poke holes over the entire cake using the handle of a wooden spoon or similar. Be generous.
• Spread 1/2 of the caramel pudding into the holes. Mix the remaining pudding with the final can of apple pie filling by hand. Spread over the pudding layer.
• Chill for 4 hours or overnight.
• Frost the top with whipped topping and sprinkle with cinnamon and toffee bits just before serving.

Notes

If you are unable to find caramel flavored instant pudding substitute with 1 (3.4) oz vanilla or butterscotch pudding prepared per the box instructions instead. For the caramel apple layer, mix 1 (10) oz jar of caramel ice cream topping with one can of apple pie filling then proceed with the assembly as noted in the recipe.

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