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A rectangular baking dish filled with dessert, topped with whipped cream and crushed toffee pieces, sits on a kitchen counter near a stove with a white pot.

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.
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Prep Time 15 minutes
Chill 8 hours
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.