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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!

Slices of caramel apple poke cake on plates next to the full cake


Caramel apple poke cake topped with whipped topping and toffee bits, on a plate with several bites taken out of it


I love this Caramel Apple Poke Cake because it is super easy to make.

Yes, it’s easy because it uses cake mix, apple pie filling and whipped topping.

You know that I love baking from scratch, but I also believe there’s a place for quick recipes that use a few shortcuts from the store. Doctored cake mix is one of my favorite kitchen tricks, after all.

Slice of caramel apple poke cake on a plate, with several bites taken out of it

If you aren’t a fan of cake mix, pie filling or whipped topping, this might not be the recipe for you. Not to worry, though – my caramel apple cake with salted caramel frosting should be right up your alley!

As for me? I’ll continue making and enjoying this recipe as long as everyone keeps gobbling it up. Which happens every single time I make it.

Batter for caramel apple poke cake in a cake pan, ready to bake


Caramel Apple Poke Cake starts with a vanilla cake mix (spiced cake mix would also be amazing).

Then you doctor the mix up with apple pie spice and apple pie filling. We’re going for all the cinnamon-y apple flavor in this cake!

Once 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.

Plated slices of caramel apple poke cake, with full cake in the background

Seriously, how amazing does that sound?

Make sure you don’t skip the toffee bits on top. They really take this cake to the next level!

Caramel apple poke cake, sliced in the pan, ready to be served


I know some folks are not a fan of whipped topping and wonder if it’s possible to top Caramel Apple Poke Cake with whipped cream instead.

Short answer: Sort of.

Overhead view of caramel apple poke cake, topped with whipped toping, toffee bits and extra caramel

Long answer: Whipped cream isn’t nearly as stable as whipped topping. If you want to use whipped cream instead, you have two options:

1. Use stabilized whipped cream. It will take a little more effort, but will hold up better in the long run.

2. Top the cake with your whipped cream right before serving, so the whipped cream doesn’t have time to break down.

Close up side view of a slice of caramel apple poke cake

Honestly, I find it easier to just use whipped topping, but to each their own!

I’ve made this Caramel Apple Poke Cake many, many times and every time it gets devoured so fast. Whip it up for a work potluck, a Halloween party, or just a random Tuesday night because it’s that easy!

Sliced caramel apple poke cake, with two slices on plates

Plated slices of caramel apple poke cake, with full cake in the background

Caramel Apple Poke Cake

Yield: 16 servings
Prep Time: 15 minutes
Cook Time: 33 minutes
Cool Time: 1 hour
Total Time: 1 hour 48 minutes

Caramel Apple Poke Cake is super simple to make. The caramel drizzle and toffee bits make it irresistible. So perfect for fall!


  • 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


  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.

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Nutrition Information
Yield 16 Serving Size 1 slice
Amount Per Serving Calories 358Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 45mgSodium 357mgCarbohydrates 57gFiber 1gSugar 43gProtein 3g

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