Caramel Apple Poke Cake

5 from 2 votes

Caramel Apple Poke Cake made with spiced cake mix, applesauce and topped with caramel, sweet cream & toffee! Perfect poke cake recipe for Fall!

Prep Time15

Cook Time35

Total Time50

Course: Cake, Dessert

Cuisine: American

Keyword: Caramel Apple Poke Cake recipe

Servings: servings

Calories: 251kcal

Author: Jessica & Nellie

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