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.
1boxyellow cake mixplus ingredients called for on the package
21ounceapple pie fillingroughly chopped
1 13-ouncecan dulce de leche sweetened condensed milk
2-3 cupspowdered sugar
1/2 cupcaramel sauce
2 cupswhipped cream or cool whipor more as desired
Chopped pecans or toffee bits
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.
You can make your own cake if you want, but I think box mix soaks up the "poke" so much better. I also took the shortcut of canned pie filling.