This Caramel Apple Pie Poke Cake starts with my Apple Pie Cake recipe. Bake the cake and as soon as it comes out of the oven, poke holes in it and pour a condensed milk and caramel mixture on top. Once the cake cools, top it with cool whip and toffee bits. The cake can be made several days in advance and stored in the refrigerator. It actually gets better as it sits in the fridge.
Caramel Apple Pie Poke Cake
- 1 box yellow cake mix
- 1 (21oz) can apple pie filling
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 eggs
- 1/4 cup milk
- 1 can sweetened condensed milk
- 1 jar Smucker's caramel ice cream topping
- 1 (8oz) tub Cool-Whip
- 1 cup toffee bits
Preheat oven to 350. 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.