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 are a match made in dessert heaven, sweet, buttery, and perfectly balanced with just a hint of tartness. This easy Caramel Apple Poke Cake brings those flavors together in a fun, crowd-pleasing way. Starting with a simple cake mix, this recipe is approachable for bakers of all skill levels, yet the end result tastes like it came from a bakery. After baking, the cake is “poked” and filled with luscious caramel apple pudding, then topped with a creamy frosting for a show-stopping fall dessert that’s as beautiful as it is delicious.

Whether you’re baking for Thanksgiving, fall gatherings, potlucks or just a cozy weekend treat, this Caramel Apple dessert is a guaranteed hit with family and friends. The combination of soft, moist cake, sweet caramel, and tender apples makes every bite irresistible,and it’s simple enough to whip up even on a busy weeknight.

Checkout this quick list of ingredients you’ll need to make Caramel Apple Poke Cake: (Scroll down for full printable recipe card.)

Cake – One box yellow cake mix plus eggs, oil and water to prepare.
Pie Filling – Two 20 ounce cans premium apple pie filling gives the cake its signature flavor.
Spice – Apple pie spice or cinnamon gives the taste cozy autumn vibes.
Instant Pudding Mix – Instant caramel pudding mix or butterscotch pudding mix.
Liquid – Whole milk to make the pudding.
Frosting – Frozen whipped topping (Cool Whip) and toffee bits for garnishing.

ingredients-to-make-caramel-apple-poke-cake

How to Make the BEST Caramel Apple Poke Cake Recipe

Heat Oven and 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. Beat until smooth and fully moistened.
Stir in Apple Pie Filling – By hand mix in apple pie filling.
Transfer to Pan – Pour cake batter into prepared pan.
Oven – Bake per the recipe until a toothpick inserted into the center comes back clean.
Make Pudding Filling – Beat together the pudding mix (both boxes) and milk until thickened but still pourable.
Poke Holes in the Cake – Remove the cake from the oven and immediately poke holes over the entire cake.
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.
Refrigerate – Chill for 4 hours or overnight.
Serve – Frost the top with whipped topping and sprinkle with cinnamon and toffee bits just before serving.

Kitchen Equipment to Make Caramel Apple Cake Recipe

13×9 inch cake pan.
Hand mixer or stand mixer.
Large bowl and medium bowl.
Measuring cups and spoons.
Offset icing spatula.

Recipe Variations, Tips and Substitutions

Cake – If you’d like to make the cake from scratch, you can use my Old Fashioned Butter
Cake Recipe.
Cake Mix – You could use a vanilla cake mix, a white cake mix or a butter pecan cake mix.
Canned Apple Pie Filling – This caramel apple poke cake incorporates one can of apple pie filling in the cake batter and one is mixed with the pudding for the topping. It’s imperative that you choose a premium brand of apple pie filling that’s chock full of apple slices.
Instant Pudding Mix – If you’re unable to find caramel pudding mix, two boxes of butterscotch pudding mix instead.
Second Caramel Pudding Substitution Option – If you are unable to find caramel flavored instant pudding substitute with 1 (3.4) oz vanilla or 1 (3.4) oz 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 of the cake as directed in the recipe.
Nuts – You could incorporate 1/2-1 cup of chopped pecans or walnuts in the cake batter.
Cool Whip – Whipped toppings are more stable than whipped cream. That said, you can make your own fresh whipped cream, if you prefer.
Homemade Whipped Cream – Use an electric mixer to whip 1 pint of heavy cream with 1 teaspoon vanilla extract with 1/4 cup of granulated sugar. Whip on medium-high speed until stiff peaks form.
Toffee Bits – In order for the toffee bits to maintain their crunch, garnish the top with cinnamon and toffee bits either the same day you’re serving, or just before serving.
Caramel Sauce – You can drizzle the top with caramel sauce before serving.

Storage and Leftovers

Leftovers – Store Caramel Apple Poke Cake covered with plastic wrap chilled in the refrigerator for up to 5 days.
Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and enjoy.

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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