Caramel Apple Poke Cake

4.84 from 6 votes

This Caramel Apple Poke Cake is full of apples, cinnamon, and caramel making it the perfect fall dessert. It's so easy to make, it will be your new favorite cake!

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Author Melissa Williams

Ingredients

1 15.25 oz yellow cake mix
3 large eggs
⅓ cup vegetable oil
1 cup water
2 cups apples peeled and finely diced
¼ tsp cinnamon plus more to sprinkle on top
½ cup caramel sauce plus more for drizzle
1 16 oz vanilla or white frosting

Instructions

Preheat oven to 350 and spray a 9 x 13 baking dish with non-stick spray and set aside.
In a large mixing bowl combine cake mix, eggs, vegetable oil, and water. Beat for about 2 minutes until well combined.
1 15.25 oz yellow cake mix, 3 large eggs, 1/3 cup vegetable oil, 1 cup water
Peel and dice the apples then sprinkle with cinnamon and toss to coat. Pour apples into prepared 9 x 13 baking dish.
2 cups apples, 1/4 tsp cinnamon
Pour cake batter over apples.
Bake for 25-28 minutes until golden and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool.
Once cool, poke holes in the cake and pour 1/2 cup of caramel sauce over the holes.
1/2 cup caramel sauce
Remove lid and all foil from the can of frosting and microwave just until pourable (not liquid) - approximately 10-15 seconds.
Pour the frosting over the cake and spread evenly with a spatula.
1 16 oz vanilla or white frosting
Drizzle with additional caramel and sprinkle some cinnamon.
Slice, serve and enjoy!

Video

Notes

Use your favorite apple - I use Granny Smith to contrast the sweetness of the caramel.
Other good tart apple options include Empire, Ida Red, McIntosh, Paula Red, or Rome.
For topping, drizzle with caramel and dust with cinnamon. Add chopped peanuts, walnuts, or toffee bits for extra crunch.
1-2 apples should be about 2 cups diced.
Store covered in the fridge for 3-4 days.
Wrap tightly in plastic and freeze for up to a month.

Nutrition