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.
Author: Kristin Maxwell
1box yellow cake mixplus ingredients called for on the package
1 21-ouncecan apple 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.
Caramel Apple Pie Poke Cake https://www.yellowblissroad.com/caramel-apple-pie-poke-cake/