DELICIOUS CARAMEL APPLE POKE CAKE
This is our favorite cake! It is a warm gooey caramel apple slice of hearty goodness! My mother-in-law introduced this recipe to me and I have to share it! It goes perfectly with vanilla ice cream!!
Provided by cheathamama
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 4h30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 542.9 calories, Carbohydrate 65.2 g, Cholesterol 61.2 mg, Fat 30.5 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 10.3 g, Sodium 403 mg, Sugar 44.3 g
CARAMEL APPLE PIE POKE CAKE
My Caramel Apple Pie Poke Cake is the dessert that's going to win fall! Full of sweet chunks of apple pie filling, caramel and a delicious cinnamon caramel cream cheese frosting, it's a fall treat everyone will enjoy.
Provided by Kristin Maxwell
Categories Dessert
Time 4h55m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 350 kcal, Carbohydrate 57 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 35 mg, Sodium 368 mg, Fiber 1 g, Sugar 39 g, UnsaturatedFat 4 g, ServingSize 1 serving
CARAMEL APPLE POKE CAKE
Caramel Apple Poke Cake is super simple to make. The caramel drizzle and toffee bits make it irresistible. So perfect for fall!
Provided by Jamie
Categories Cake
Time 1h48m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 358 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 slice, Sodium 357 milligrams sodium, Sugar 43 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CARAMEL APPLE PIE POKE CAKE
Caramel Apple Pie Poke Cake Recipe - apple cake soaked in caramel sauce topped with cool whip and toffee bits - AMAZING! Cake mix, apple pie filling, cinnamon, eggs, milk, sweetened condensed milk, caramel ice cream topping, cool whip, and toffee bits. Top the cake with extra caramel sauce. Can make ahead of time and refrigerate. It gets better as it sits in the fridge. This is a real crowd-pleaser! #cake #apple #caramel #pokecake #dessert
Provided by Plain Chicken
Categories Dessert
Time 35m
Number Of Ingredients 10
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.
SALTED CARAMEL APPLE POKE CAKE
Guests will swoon over this quick-prep apple cake loaded with irresistible salted caramel.
Provided by Corey Valley
Categories Dessert
Time 1h50m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350° F (325° F for dark or nonstick pan). Grease or lightly spray bottom only of 13 x 9-inch pan.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes. Add apple pie filling; beat 1 minute longer. Pour into pan.
- Bake as directed on box for 13 x 9-inch pan. Cool in pan on cooling rack 20 minutes.
- Meanwhile, in small bowl, mix 1/4 cup of the caramel sauce and the sea salt. Poke warm cake every inch with a straw or handle of wooden spoon, halfway into cake. Pour caramel-salt mixture over cake, allowing it to fill in holes.
- Spread cake with whipped topping. Drizzle with remaining 1/4 cup caramel sauce; top with butterscotch chips.
Nutrition Facts : Calories 310, Carbohydrate 49 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 32 g, TransFat 0 g
SALTED CARAMEL APPLE POKE CAKE
This apple cake is super moist, perfectly sweet and packed with fall's most popular flavors. Apple is used in three ways -- applesauce is stirred into the batter, and fresh apple chunks are poked into the baked cake and then sprinkled on top of the frosted cake for flavor and crunch. Gooey caramel, a dusting of flaky sea salt and fluffy cinnamon buttercream are the irresistible finishes.
Provided by Catherine McCord
Categories dessert
Time 3h45m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- For the cake: Whisk the applesauce, brown sugar, melted butter, sour cream, eggs and vanilla together in a large bowl until smooth. Add the flour, baking soda, cinnamon and kosher salt to the bowl and whisk until just combined. Pour into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool completely, about 2 hours.
- Once the cake is cool, use the handle of a wooden spoon to poke 25 holes in the cake (5 rows of 5 holes each). Press 2 to 3 apple pieces into each hole; reserve the remaining pieces for garnish. Pour and spread the caramel sauce over the cake and let it stand 10 minutes to sink into the holes and be absorbed by the cake. Sprinkle with the flaky salt.
- Meanwhile, for the cinnamon buttercream: Beat the butter, confectioners' sugar, cinnamon and salt together in a large bowl with an electric mixer on medium-high speed until smooth. Add the cream and vanilla and continue beating until fluffy, 1 to 2 minutes. Dollop the frosting on top of the cake, then use a small offset spatula to spread it evenly. Garnish with the remaining apple chunks, a drizzle of caramel sauce and another sprinkle of flaky salt.
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