Description
This caramel apple poke cake is a tender brown sugar cake swirled with cinnamon, soaked with caramel, and then topped with apple pie filling and whipped cream. It’s the coziest fall dessert!
Ingredients
For the Apple Pie Filling:
- 3 Medium apples, sliced
- 1/2 Lemon, juiced
- 2 tbsp Maple syrup
- 2 tbsp Light brown sugar
- 1 tbsp All-purpose flour
- 1 tsp Cinnamon
For the Cake:
- 1 box White cake mix
- ½ C Brown sugar
- ¾ C Milk
- ½ C Vegetable oil
- 3 Large eggs
- ½ C Sour cream
- 2 tbsp Caramel
- 2 tsp Cinnamon
For the Streusel:
- 1/4 C Brown sugar
- 3 tbsp Flour
- 2 tsp Cinnamon
- 2 tbsp Unsalted butter
For the Toppings:
- 1 jar Caramel Sauce 14 oz.
- 1 ½ C Heavy whipping cream
- ¾ C Powdered sugar
Instructions
For the Apple Pie Filling:
- Slice apples into small pieces and squeeze a lemon over top and stir to combine.
- Add brown sugar, flour, maple syrup, and cinnamon over the top of the apples. Stir to mix ingredients.
- Heat apples on the stove over medium heat for 15-20 minutes until soft. Stir occasionally. You want the apples to be soft. Set aside and allow to cool, refrigerating if necessary.
For the Cake:
- Preheat oven to 350°F.
- Prepare the cake by combining the cake mix with brown sugar, milk, vegetable oil, eggs, sour cream, caramel, and cinnamon. Stir just until combined. Pour half the cake mix into the bottom of a 9-inch by 13-inch pan and spread evenly.
- Prepare the streusel by combing all dry ingredients in a microwave-safe bowl: brown sugar, cinnamon, and flour. Add butter and microwave for 30-60 seconds until butter is melted. Stir melted butter into dry ingredients. Sprinkle half the streusel mixture over the bottom of the pan and gently swirl with a knife. Pour the remaining cake batter on top and sprinkle with the remaining streusel.
- Bake the cake for 24-28 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done. Remove from oven and allow cooling for 10 minutes.
For the Filling
- While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Allow to cool for another 20 minutes.
- Pour the remaining jar of caramel sauce over the cake and top with apple pie filling.
For the Topping
- Prepare a batch of whipped cream. Chill the bowl in the freezer for 5-10 minutes. Beat the heavy whipping cream in the chilled bowl at medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Set it aside. Sprinkle with toffee bits and drizzle with caramel if desired.
