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!

Caramel Apple Poke Cake starts with a boxed cake mix. Simple and fabulous!

I don’t know what the weather is like in your area, but it certainly doesn’t feel like mid-October in Ohio. Even though our front porch screams fall with a festive wreath and more pumpkins than I can count, the weather is screaming tank tops and shorts.

I’m totally not going to let 85 degree weather get in the way of fall baking, just fall boot wearing. Because I’m pretty sure I’d look all kinds of crazy rocking my favorite Frye boots when everyone else is wearing flip-flops.

Caramel Apple Poke Cake is topped with whipped topping, caramel sauce, and toffee bits. It doesn't get much better than this!

I love this Caramel Apple Poke Cake because it is super easy to make. Just a head’s up, it uses cake mix, apple pie filling and whipped topping, so if you’re not a fan of those things, this cake is definitely not for you, but rest assured, I have a homemade apple cake coming your way next week.

If you’re a regular follower of My Baking Addiction, you know that I love baking from scratch, but I also think there’s a place for quick recipes that take a few shortcuts from the store. It’s well known that I love doctored up cake mix, so this Caramel Apple Poke Cake was a definite winner in my book.

Caramel Apple Poke Cake uses canned apple pie filling. So easy!

It starts with a vanilla cake mix (spiced cake mix would also be amazing), then you doctor it up with apple pie spice and apple pie filling. 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. Seriously, how amazing does that sound?

I’ve made this Caramel Apple Pole Cake three times already and each time it was devoured. Whip it up for a work potluck, a Halloween party, or just a random Tuesday night because it’s that easy!

Caramel Apple Poke Cake

Yield: 15 servings

Prep Time: 15 minutes

Cook Time: 33 minutes

Total Time: 2 hours

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
 

Directions:

  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.
adapted from Betty Crocker

post contains affiliate links

23 Responses to “Caramel Apple Poke Cake”

  1. 2pots2cook — October 18, 2016 at 1:58 pm

    This is really very special and simple at the same time. Everything about this post is so delicate and well measured, with a lot of sense for art. I am sure there is a lot of hard work behind. All the best !

    Reply

    • Jamie — October 18, 2016 at 2:35 pm

      Thank you so much! I appreciate your kind words!

  2. Miranda — October 18, 2016 at 2:39 pm

    I am drooling over this cake, it sounds so tasty! It sounds perfect for fall!

    Reply

    • Jamie — October 18, 2016 at 4:13 pm

      Thanks so much, Miranda!

  3. Rosie — October 18, 2016 at 5:25 pm

    This looks absolutely divine, I can’t stop looking at the photos! I’m in England and it’s definitely not flip flop weather over here anymore,  so I’m totally ready for cosy autumnal desserts.

    Reply

    • Jamie — October 19, 2016 at 11:55 am

      I hope you enjoy it, Rosie!

  4. Angela Roberts — October 19, 2016 at 10:55 am

    Pinned. I need a fall recipe for a party and this works.

    Reply

    • Jamie — October 19, 2016 at 11:54 am

      Wonderful! I hope you enjoy it, Angela!

  5. Stephanie | Worth Whisking — October 19, 2016 at 12:24 pm

    Looks yummy, Jamie! Poke cakes are always so delicious; love how the flavors just permeate the cake! You can’t miss with caramel apple, so this one is definitely a must for fall.

    Reply

    • Jamie — October 19, 2016 at 3:40 pm

      Thank you, Stephanie! xxoo

  6. Clarice Kick — October 19, 2016 at 8:54 pm

    Just made this today and it turned out great!! Amazing for fall weather ;D

    Reply

    • Jamie — October 20, 2016 at 10:04 am

      So happy to hear you enjoyed the recipe, Clarice. Thanks so much for stopping by and leaving your feedback.
      -Jamie

  7. Pamela Damm — October 20, 2016 at 9:13 am

    It’s fall and apples are in season ! Disappointed to see a recipe for canned pie filling. First recipe from you I didn’t want to try.

    Reply

    • Jamie — October 20, 2016 at 10:10 am

      Pamela-
      As I mentioned in the post, this recipe won’t be for everyone, but I have a homemade apple cake with fresh apples coming up next week. Thanks so much for your feedback.
      -Jamie

  8. Eden Passante — October 24, 2016 at 1:35 pm

    I’ve always seen videos of poke cake and never actually tried to make one! This is the perfect time to make one with this recipe and the holidays coming up!

    Reply

  9. Jane Lyons — November 2, 2016 at 5:05 pm

    If you don’t want to use pie filling just cut up 5 apples and cook them in a frying pan with 1/4 cup butter and 1/4 cup sugar  stirring frequently,until apples are tender and add to mix. It turned out great.

    Reply

    • Jamie — November 3, 2016 at 11:30 am

      Sounds wonderful, Jane! Thank you!

  10. Marsha Dunbar — November 3, 2016 at 3:21 pm

    All I have is a yellow box cake. Do you think that will change flavor?

    Reply

    • Jamie — November 3, 2016 at 7:34 pm

      Marsha-
      Yellow cake mix will be totally fine. Enjoy!
      -Jamie

  11. Kathy — December 29, 2016 at 12:43 am

    What caramel sauce do you use? Is it the same as you use with ice cream?

    Reply

    • Jamie — December 30, 2016 at 9:20 am

      Hi, Kathy! Caramel syrup for ice cream would be perfect. I hope you enjoy the cake!

  12. Judy — January 8, 2017 at 2:31 pm

    Making this cake for my bunco group tomorrow! Hope it tastes as good as it looks!

    Reply

    • Jamie — January 9, 2017 at 11:41 am

      Let me know how it goes, Judy! I hope everyone enjoys it!

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