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Clara

Caramel Apple Poke Cake

This cozy fall dessert combines spiced cake, tender apples, caramel drizzle, and whipped topping for a gooey, crowd-pleasing treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box spice cake mix (or yellow cake mix with 2 tsp cinnamon & nutmeg)
  • 3 large eggs
  • 1 cup water
  • 1/2 cup vegetable oil
  • 2 medium apples, peeled and finely chopped (Granny Smith or Honeycrisp)
  • 1 jar (12 oz) caramel sauce
  • 1 can (14 oz) sweetened condensed milk
  • 1 tub (8 oz) whipped topping, thawed (or homemade whipped cream)
  • optional garnish: caramel drizzle, toffee bits, or chopped nuts

Equipment

  • 9x13-inch baking dish
  • mixing bowls
  • whisk
  • wooden spoon or skewer
  • measuring cups and spoons
  • spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch dish. Mix cake mix, eggs, water, and oil until smooth. Fold in apples.
  2. Pour into pan and bake 30–35 minutes until a toothpick comes out clean. Let cool 10 minutes.
  3. Using a wooden spoon handle, poke holes evenly across the cake.
  4. Mix condensed milk with half the caramel sauce. Pour over cake to soak.
  5. Chill cake for at least 1 hour in the fridge.
  6. Spread whipped topping evenly. Drizzle with caramel and sprinkle garnishes if desired.
  7. Slice and serve chilled.

Notes

Poke holes while the cake is warm for maximum caramel soak. Chill before topping to keep whipped cream fluffy. Great made a day ahead.