Caramel Apple Poke Cake
Caramel Apple Poke Cake made with spiced cake mix, applesauce and topped with caramel, sweet cream & toffee! Perfect poke cake recipe for Fall!
Servings: 16 servings
Calories: 251kcal
Ingredients
- 1 box vanilla cake mix or spice cake, 15 oz
- 1 tsp cinnamon*
- 1/2 tsp nutmeg*
- 1/4 tsp ginger*
- 1/4 cup milk
- 3 eggs
- 1 cup applesauce
- 10 oz caramel sundae syrup
- 8 oz frozen whipped topping
- 4 oz English toffee bits
- 1 cup diced Granny Smith apple optional
Instructions
- Heat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine the vanilla cake mix, cinnamon, nutmeg, ginger, milk, eggs, and applesauce.
- Pour mixture into an 8x8 inch pan. Bake 30-35 minutes, or until a toothpick comes out clean.
- Allow cake to cool completely (I place mine in the fridge to speed up the process).
- Using the end of a wooden spoon, poke about 30-36 holes into the cooled cake – do not poke all the way down to the bottom, only about halfway.
- Pour the caramel syrup over the top of the cake, making sure to fill each of the holes. Sprinkle with diced fresh apple, if you'd like.
- Spread the whipped topping over the caramel. Sprinkle the English toffee bits over the whipped topping.
- Refrigerate the caramel apple poke cake for at least 2 hours before serving. Enjoy!
Notes
*In place of the 3 spices, you can use 1 1/2 tsp pumpkin pie spice blend.
You can top the cake with 1 cup chopped Granny Smith apple as well, if you'd like!
Nutrition
Calories: 251kcal | Carbohydrates: 49g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 319mg | Potassium: 90mg | Fiber: 1g | Sugar: 23g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg