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5 from 2 votes

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! 
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Cake, Dessert
Cuisine: American
Keyword: Caramel Apple Poke Cake recipe
Servings: 16 servings
Calories: 251kcal


  • 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


  • 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!


*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! 


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