Caramel Apple Poke Cake

By srumbel

Caramel Apple Poke Cake that is easy to make, but super addictive! Try not to eat the whole pan. This poke cake is ridiculously easy, and super awesome. You start with some vanilla cake mix that you doctor up a bit with an extra punch of vanilla and cinnamon. Then you cut the oil and add some apple pie filling. I’m pretty sure that swapping out the oil for apples means that this just became breakfast. Right?? Then you poke some holes in it, fill it to the brim with caramel sauce, and let it soak in over night. This cake turned out fantaaaaaastic. Its such a perfect easy dessert to bring to a fall party . . . or eat by yourself with a fork and the whole pan with a side of a GIANT glass of red wine after your three year old is in bed. #justsayn
from wineandglue.com

Ingredients

• 15.25 oz Pillsbury Vanilla Cake Mix
• 4 egg whites
• 1/2 cup water
• 1/2 tsp cinnamon
• 1 tsp vanilla
• 21 oz can apple pie filling
• 12 oz caramel sauce
• 8 oz whipped topping
• 1 cup toffee bits (found in the baking aisle near the chocolate chips)

Preparation

Step 1

Preheat your oven to 350 degrees. Grease a 9 by 13 inch pan, and set aside.
In a large bowl, mix together the cake mix and cinnamon. Mix in the water, vanilla, and egg whites until fully combined.
With the apples still in their can, stick a knife in the can and cut up the apples making them smaller chunks. Then add the whole can to the cake mix.
Pour the batter into the greased pan. Bake for 30 minutes.
Let the cake stand for about 10 to 15 minutes. Then poke holes with the bottom of a wooden spoon throughout the cake, about an inch to two inches apart.
Warm the caramel sauce in the microwave so that it is easier to pour. Pour over the cake into the holes, making sure some sauce gets into each hole.
Refrigerate overnight. Before serving, top with whipped topping and toffee bits.