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Caramel Apple Poke Cake


  • Author: Julianne Bayer
  • Prep Time: 35 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour
  • Yield: 12 slices

Ingredients

  • 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
  • 1 recipe Apple pie filling (see below)

Instructions

  1. Preheat oven to 350°F.
  2. Prepare cake by combining cake mix with brown sugar, milk, vegetable oil, eggs, sour cream, caramel and cinnamon. Stir just until combine. Pour half the cake mix in bottom of a 9-inch by 13-inch pan and spread evenly.
  3. 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 remaining cake batter on top and sprinkle with remaining streusel.
  4. Bake 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.
  5. Prepare apple pie filling (recipe below)
  6. 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.
  7. Pour remaining jar of caramel sauce over the cake and top with apple pie filling (recipe listed below).
  8. Put your mixing bowl and wire whisk in the freezer to help it get very cold. This is optional, but something I usually do.
  9. Beat heavy whipping cream on medium-high speed. Slowly added powdered sugar, increasing speed to high and beat until stiff peaks form. Spread over cooled cake.
  10. Sprinkle with toffee bits and drizzle with caramel if desired.

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