Caramel Apple Pie Poke Cake Recipes

DELICIOUS CARAMEL APPLE POKE CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking pan.
• Combine white sugar, oil, and eggs in a large bowl; beat with an electric mixer until smooth. Add apples, flour, 1 teaspoon vanilla extract, and cinnamon; beat until a thick batter forms. Spread batter in the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Poke holes in the hot cake with a fork.
• Combine brown sugar, butter, heavy cream, and 1 teaspoon vanilla extract in a small saucepan over medium heat. Bring to a boil; cook for 2 1/2 minutes. Pour immediately over the warm cake. Let cake sit for 3 hours to soak up the glaze.

CARAMEL APPLE PIE POKE CAKE

Steps:

• In a large mixing bowl, stir 1 teaspoon cinnamon into the dry cake mix, then add ingredients called for on the package. Beat for 2 minutes with an electric mixer. Gently fold in chopped apple pie filling (I just used kitchen scissors and cut the apples right in the can). Pour into a greased 13x9-inch baking dish and bake cake in a preheated oven according to package instructions.
• When the cake is done, remove from the oven and cool for 20 minutes.
• Gently poke holes into the cake with the end of a wooden spoon or with the tines of a fork. The cake is very moist, so do this gently to avoid pulling it apart.
• Pour the dulce de leche into a microwavable container and microwave in 20 second intervals, stirring each time, until thin enough to pour; about 1 minute.
• Pour the dulce de leche over the cake and spread gently in an even layer.
• Refrigerate cake for 4 hours or up to overnight.
• Meanwhile, make the frosting. Beat butter and cream cheese on high speed for 2 minutes or until light and fluffy. Beat in powdered sugar, 1 teaspoon cinnamon and 1/2 cup caramel sauce. Beat for 1-2 minutes until smooth. Gently fold in whipped cream or cool whip. Add more as desired for a thicker consistency.
• Drizzle with remaining caramel and sprinkle with optional chopped pecans or toffee bits. Refrigerate until ready to serve, then cut into squares.

CARAMEL APPLE PIE POKE CAKE

Steps:

• Preheat oven to 350ºF. Grease a 9×13 inch pan. Set aside.
• In a large bowl, combine cake mix, apple pie filling, vanilla extract, cinnamon, eggs and milk. Mix with an electric mixer just until combined.
• Pour batter into prepared pan. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
• While cake is baking, combine condensed milk and caramel ice cream topping. Set aside.
• When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.
• Sprinkle half of the toffee bite over cake. Spread Cool Whip over the top, then sprinkle the remaining toffee bits on top. Chill.

CARAMEL APPLE POKE CAKE

Steps:

• Preheat oven to 350°F. Spray a 9 x 13-inch pan with nonstick cooking spray.
• In a large bowl with an electric mixer, beat the cake mix, apple pie spice, water, oil, eggs and vanilla on medium speed for 2 minutes.
• Use a rubber spatula to fold in the apple pie filing.
• Pour batter into prepared pan.
• Bake in preheated oven for 28-33 minutes.
• Remove cake to a wire rack and cool for 10 minutes.
• Poke warm cake every inch or so with a straw, halfway into cake. Drizzle 3/4 cup caramel sauce over the cake, allowing it to fill in holes. Cool cake completely.
• Top cake with whipped topping, toffee bits and remaining 1/4 cup caramel sauce.
• Cover and refrigerate leftover Caramel Apple Poke cake for up to 3 days.