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!