Easy Caramel Apple Poke Cake
This Easy Caramel Apple Poke Cake starts with a spice cake mix, then gets drenched in a luscious caramel–condensed milk sauce, topped with cinnamon-kissed apple pie filling and a cloud of whipped topping. It’s a crowd-pleasing fall dessert that’s simple enough for weeknights and special enough for holidays.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 15.25 oz spice cake mix one standard box
- 1 cup water
- 0.5 cup vegetable oil
- 3 large eggs
- 21 oz apple pie filling chop into bite-size pieces
- 14 oz sweetened condensed milk not evaporated milk
- 1 cup caramel sauce ice cream topping; plus extra for drizzling
- 8 oz whipped topping, thawed
- 0.5 cup chopped pecans optional
- 0.5 tsp ground cinnamon for garnish
- 0.125 tsp flaky sea salt optional, to balance sweetness
Instructions
Preparation Steps
- Preheat oven to 350°F. Grease a 9x13-inch baking pan.
- In a large bowl, combine spice cake mix, water, vegetable oil, and eggs. Beat for 2 minutes until smooth.
- Pour batter into the prepared pan and bake for 28 to 33 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, gently warm the caramel sauce with the sweetened condensed milk in a small saucepan over low heat, stirring until combined and pourable.
- Cool the cake for 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake, spacing about 1 inch apart.
- Slowly pour the warm caramel–condensed milk mixture evenly over the warm cake, allowing it to soak into the holes.
- Spread the chopped apple pie filling evenly over the top. Let the cake cool completely to room temperature.
- Spread the whipped topping over the cooled cake. Chill for at least 60 minutes to set.
- Before serving, drizzle with additional caramel, sprinkle with cinnamon and pecans, and finish with a pinch of flaky sea salt if using. Slice and serve.
Notes
For cleaner slices, refrigerate the cake for 2 to 3 hours before serving. Swap spice cake with yellow cake and add 1.0 tsp ground cinnamon to the batter if desired. Store leftovers covered in the refrigerator for up to 3 days.