Caramel Apple Poke Cake

This caramel apple poke cake is the fall dessert that shows up to every gathering and comes home as an empty pan every single time. White cake mix gets folded with a whole can of apple pie filling and pumpkin pie spice before it even goes in the oven so every bite of the finished cake has apple baked right into the crumb. Once it comes out you poke it full of holes, pour caramel over the whole thing, and let it sit in the refrigerator overnight while the caramel soaks into every single layer. Top with whipped cream, toffee bits, and a drizzle of the reserved caramel right before serving and you have a dessert that looks like serious effort and is secretly one of the easiest things you have ever made.

My littles ask for this every fall and I never say no because the overnight chill does all the work for me. It is genuinely better the next day which means it is also genuinely the perfect make-ahead dessert.

Why You’ll Love Caramel Apple Poke Cake

• The apple pie filling gets folded directly into the cake batter before baking so the apple flavor is baked into every bite of the crumb rather than just sitting as a topping or a filling layer.
• The overnight chill is where the magic happens. The caramel soaks through the entire cake and produces a moist, deeply flavored slice that tastes like a caramel apple in cake form all the way through.
• This feeds a crowd generously from one pan and gets better as it sits which makes it one of the best make-ahead fall desserts for any occasion.
• The toffee bit topping adds a buttery crunch that pairs perfectly with the creamy whipped topping and the sticky caramel drizzle and makes every slice look and taste bakery-worthy.

Ingredients Needed To Make Caramel Apple Poke Cake

The Cake

White cake mix is the base. Using only half the oil called for on the box is important because the apple pie filling adds significant moisture and fat of its own. Full oil plus the filling produces a cake that is too dense and wet. A whole can of apple pie filling folded into the batter bakes into the crumb and produces a moist, apple-studded cake. Pumpkin pie spice adds a warm fall spice character that pairs perfectly with the apple and caramel.

The Caramel Soak

A full jar of caramel topping poured over the warm poked cake and left to soak overnight is what transforms this from a standard sheet cake into something deeply flavored and irresistible. Reserve a small amount for the final drizzle over the whipped topping.

Can I use homemade caramel instead of jarred?

Yes. A homemade caramel sauce of similar consistency works in the same amount. Make sure it’s pourable at room temperature so it flows into the holes easily rather than sitting on the surface. A very thick homemade caramel may need to be warmed slightly before pouring so it flows into every hole completely.

The Topping

Thawed whipped topping spread over the chilled cake just before serving. Toffee bits scattered generously over the top for crunch. Reserved caramel drizzled over everything for the finishing touch.

How to Make Caramel Apple Poke Cake

Step 1: Make the Batter

Prepare the white cake mix according to the box using only half the oil called for. Fold in the apple pie filling and pumpkin pie spice until combined.

Step 2: Bake

Pour into a prepared baking dish and bake according to the package directions until a toothpick comes out clean.

Step 3: Poke It

Let the cake cool for 10 to 15 minutes then poke holes all over the surface with the handle of a wooden spoon. Pour most of the caramel evenly over the top letting it fill every hole. Reserve a small amount for later.

Step 4: Chill Overnight

Cover and refrigerate for at least 6 to 8 hours or overnight.

Step 5: Top and Serve

Spread whipped topping evenly over the chilled cake. Sprinkle with toffee bits and drizzle with the reserved caramel. Serve cold and keep refrigerated.

Storing

Store covered in the refrigerator for up to 4 days. The cake stays moist and the caramel flavor deepens the longer it sits. Add toffee bits fresh each day if possible since they soften slightly as they sit on the whipped topping overnight.

How to Serve Caramel Apple Poke Cake

Serve cold directly from the refrigerator in generous squares straight from the pan. Extra caramel drizzle on each individual slice makes every plate look finished and intentional. This is a complete dessert on its own but a small scoop of vanilla ice cream alongside a warm slice is always welcome.

Caramel Apple Poke Cake

This caramel apple poke cake folds apple pie filling and pumpkin pie spice into white cake mix, soaks it with caramel topping, and chills overnight before topping with whipped cream and toffee bits for an easy impressive fall dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Chill 8 hours hrs

Servings: 12

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 1 box white cake mix + ingredients called for on the box use only half the amount of oil called for
• 1 can apple pie filling 21 oz
• 1/2 teaspoon pumpkin pie spice
• 1 jar caramel topping 12 oz
• 1 container whipped topping 8 oz, thawed
• Toffee bits for topping

Method

 

1. Prepare the white cake mix according to the package directions using only half the amount of oil called for.
2. Fold in the entire can of apple pie filling and the pumpkin pie spice until combined.
3. Pour into a prepared baking dish and bake according to the package directions until a toothpick inserted in the center comes out clean.
4. Let the cake cool for 10 to 15 minutes then poke holes all over the surface using the handle of a wooden spoon.
5. Pour most of the caramel topping evenly over the cake allowing it to soak down into every hole. Reserve a small amount for drizzling over the top later.
6. Cover and refrigerate for at least 6 to 8 hours or overnight.
7. Before serving spread the whipped topping evenly over the chilled cake. Sprinkle with toffee bits and drizzle with the reserved caramel. Keep refrigerated until ready to serve.