Caramel Apple Poke Cake

Caramel Apple Poke Cake is the perfect dessert to celebrate fall with! For people who aren’t pumpkin fans, this easy box mix recipe is bursting with apple chunks, caramel pudding, and fluffy whipped brown sugar cream cream cheese. It’s festively topped off with apples, toffee bits, and as much caramel as you can handle!

Never permit every body tell you container mixes are cheating, particularly while they create treats as yummy as this Caramel Apple Poke Cake!

I love a extraordinary field combination recipe each on occasion. As an entire lot as I experience a sparkling and fluffy home made cake, there may be in fact something to be said about how extremely good a field combination is for the fee and comfort.

As it appears, area mixes are in reality ideal for quick and smooth recipes like this poke cake.

Not best do you keep time by using way of now not having to degree out additives, the texture of the finished cake is simply proper to residence the marginally extra time-eating but further exciting selfmade caramel pudding!

Can you believe boxed caramel pudding isn’t always a issue? The closest I can discover is butterscotch and it’s far nevertheless by hook or by crook no longer the same.

I promise, making the greater effort to create homemade pudding is certainly honestly worth it – you’ll recognize together with your first chew of this delicious dessert!

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  • If you’re not a cake mix person, feel free to use a scratch recipe (like this shortcake or this caramel apple one) as a base. Be sure not to pick a cake that’s overly dense, otherwise the texture of the finished product will be off.
  • Use room temperature ingredients. To ensure even mixing, pull the butter, eggs, and buttermilk from the refrigerator ahead of time. This also helps keep the cake moist and delicious.
  • If you really enjoy apples, double the amount of chopped apples in the cake.
  • If you’re short on time or nervous about making homemade pudding, a box of boxed butterscotch pudding will do here in a pinch.
  • A 13×9 Cake Pan You need a single layer of cake to hold the pudding without it leaking, and this cake pan is the perfect size! It’s also great for creating larger cakes for parties and events.
  • A Sturdy Wooden Spoon Preferably one with a rounded handle. It creates properly sized holes for grabbing all that pudding!
  • Metal Cake SpatulaThese are one of my favorite cake tools and you’ll use them a lot! They spread frosting like a dream, and can also smooth it or create lovely textures.
  • KitchenAid Mixer I use this mixer almost as much as I use my oven! Whether you grab the Artisan or Professional series, this workhorse will be a wonderful addition to your kitchen. Use it to mix the batter as well as the whipped frosting.


With love from our simple kitchen to yours.

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Caramel Apple Poke Cake



Author: Erica Acevedo

Caramel Apple Poke Cake

A Caramel Apple Poke Cake is the proper dessert to celebrate fall with! For individuals who aren’t pumpkin fanatics, this easy subject mix recipe is bursting with apple chunks, caramel pudding, and fluffy whipped brown sugar cream cream cheese. It’s festively topped off with apples, toffee bits, and as a wonderful deal caramel as you can deal with!


  • 1 box vanilla cake mix
  • 1 cup buttermilk, room temperature
  • 1/3 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups apples, peeled, cored, and chopped


  • 1/3 cup brown sugar, packed
  • 1/3 cup water
  • 3 egg yolks, room temperature
  • 1 1/2 cups milk, room temperature, divided
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter, room temperature
  • 1 teaspoon vanilla extract


  • 1 1/2 cups heavy cream
  • 4 ounces cream cheese
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees F. Spray a 13×9 cake pan with non-stick cooking spray. Set aside.
  2. Heat a small saucepan over medium heat. Melt butter, then allow it to simmer until it begins to brown and smell nutty. Remove from heat and cool.
  3. Place cake mix in a large bowl with buttermilk, eggs, vanilla, and cooled brown butter. Mix until just combined. Gently fold in chopped apples.
  4. Transfer batter to the prepared cake pan. Bake for 28-32 minutes, until a toothpick inserted in the center comes out clean.
  5. Remove from oven when done and allow to cool 10 minutes, then use the handle of a wooden spoon to poke many holes all over the cake.


  1. While the cake is baking, make the pudding. Combine the brown sugar and water in a saucepan saucepan over medium-high heat. Cook until it reaches 215 degrees F and creates a caramel, then remove from heat and set aside.
  2. In a separate medium saucepan set over medium heat, whisk together milk and cornstarch until there are no lumps.
  3. Whisk egg yolks in a large heatproof glass bowl.
  4. When milk mixture is warm but barely simmering, whisk it into the egg yolks, about 1/4 cup at a time, until it’s all combined. Return the mixture to the saucepan and stir in the reserved caramel sauce.
  5. Return the pan to the stovetop. Cook the mixture for about 5 minutes until it thickens, then stir in the butter, vanilla and salt. Remove from heat and allow to cool 20-30 minutes.
  6. Pour cooled pudding into the holes of the cake, allowing it to sink in before adding another addition. (You may have more pudding than you need.)
  7. When pudding has been added, cover pan with plastic wrap and chill 2 hours.


  1. In a large cold bowl, whip heavy cream to stiff peaks.
  2. In a separate bowl, beat cream cheese, sugars, vanilla, and salt until well-combined and fluffy, 3-4 minutes. Fold whipped cream into cream cheese mixture.
  3. Spread frosting on top of cooled cake. Garnish with additional chopped apples, toffee bits, and caramel sauce.

Recipe developed by Erica Acevedo for The Slow Roasted Italian

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