Caramel Apple Poke Cake
Servings 16
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
Instructions
- Preheat the oven to 350°F. Spray a non-stick 13x9-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.