This Caramel Apple Poke Cake is easy to make, but so delicious! Try not to eat the whole pan. This caramel poke cake recipe is going to be your new go to dessert for family get togethers.
This Caramel Apple Poke Cake is the perfect fall dessert. It’s so easy to make and will be a huge hit with everyone you serve it to.
I made this carmel apple poke cake today. It was a great cake. Everyone loved it! The guys couldn’t quit eating it. They each ate 3 or 4 pieces. My son came home and ate the rest of it. Glad I grabbed 1 piece before it vanished!!
How to make Caramel Apple Poke Cake
This is a brief overview to show you how perfectly simple this recipe is. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Bake the cake. You will use everything the box of cake mix calls for and you will also add in some vanilla extract and apple pie filling.
- Poke holes in the cake. It works best if you let the cake cool for about 10 minutes and then add the holes.
- Pour caramel over the cake. Do your best to get some caramel in each of the holes.
- Refrigerate the cake overnight. This will allow the caramel to soak into the cake completely.
- Serve the cake. Before serving, add some whipped topping and toffee bits.
Apple Pie Filling
We are using canned apple pie filling in this super easy recipe, but it works perfectly well to use my homemade apple pie filling recipe in place of the can. You will want to cut up the apple pieces small when making it for this cake. The recipe will make four cups, but you will only need to use two. The rest would be great with a spoon.
Apple Pie Filling
Stabilized Whipped Cream
If you want to make the whipped topping from scratch, I recommend using my recipe for stabilized whipped cream. Regular whipped cream is amazing, but it doesn’t work great for frosting because it wilts relatively quickly. Stabilized whipped cream does not. My homemade recipe is the perfect amount to frost this cake.
Stabilized Whipped Cream
Topping the Cake
I love adding toffee bits to the top of this cake. It’s like a broken up heath bar. That being said, if you can’t find them there are so many great things you can top this cake with. You can leave it just as whipped topping, drizzle more caramel over it, or add some mini chocolate chips.
Toffee Bits
Storing
Store this delicious cake in the refrigerator for up to five days. While this cake is best when it is eaten fresh, you can freeze it as a whole cake or as pieces. I would suggest freezing the cake unfrosted. As with all recipes, use your best discretion.
Other Great Poke Cakes
- Pina Colada Poke Cake
- Candy Cork Poke Cake
- Caramel Zucchini Poke Cake
If you make this delicious poke cake recipe, leave me a comment and let me know what you think.
Caramel Apple Poke Cake
Ingredients
- 13.25 ounces white cake mix plus what it takes to make it (see note)
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 21 oz can apple pie filling (read above about using my homemade apple pie filling)
- 12 oz caramel sauce
- 8 oz whipped topping
- 1 cup toffee bits found in the baking aisle near the chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 13 inch pan, and set aside.
- In a large bowl, mix together the cake mix and cinnamon. Mix in what the cake mix calls for (see note regarding adding oil) and vanilla extract.
- With the apples still in their can, stick a knife in the can and cut up the apples making them smaller chunks. Then add the whole can to the cake mix.
- Pour the batter into the greased pan. Bake for 30 minutes.
- Let the cake stand for about 10 to 15 minutes. Then poke holes with the bottom of a wooden spoon throughout the cake, about an inch to two inches apart.
- Warm the caramel sauce in the microwave so that it is easier to pour. Pour over the cake into the holes, making sure some sauce gets into each hole.
- Refrigerate overnight. Before serving, top with whipped topping and toffee bits.
Notes
Bernie Sidebottom says
even better with homemade vanilla cake! great receipe!
I’m so glad you liked it!
Pat says
Making it for a Thanksgiving potluck tomorrow. Will see what the verdict is then. Easy recipe and smells wonderful….I am matriarch of a family of 17 and gave up cooking for the crowd on holidays in 2020. (I am 83) This recipe is something I can still handle.
I hope everyone enjoys it!
Annie says
How long does it need to refrigerate? I saw overnight but fridge space is limited right now. Wasn’t sure if I could bake first thing in the morning then refrigerate while turkey & everything else was cooking.
The refrigeration time just really helps the caramel soak in throughout the cake. So it will be delicious without that time, but better with it.
Lou ann says
Will the caramel harden after refrigeration overnight.
Nope!
Robyn says
I only have a yellow cake mix should I wait and use a white cake mix?
No, I think you will still love it with the yellow cake mix.
Kristen Threadgill says
I’m going to be making this for my Family Thanksgiving dinner we’re having and I’m wanting to use this beautiful stone wear to bake it in. But using the stone wear, it has to be at room temperature, and then heated up gradually to the max of 350° like in your recipe. Would the gradual warm up make it dry?
Ooof, I’m worried that it would make it dry.
Keli says
I am currently making this now. It baked for 30 minutes but it still wasn’t cooked all the way through. I put it in for another 10 minutes and it still wasn’t cooked all the way. I’m hoping the bottom doesn’t burn while I try and bake it longer. It smells delicious though!
Terri says
Can I make this 2 days ahead of time will it be okay?
Yes, I would just wait to frost it until you are about to serve it.