Caramel Apple Poke Cake
Calling all caramel apple lovers! I have the ultimate fall dessert for you! This Caramel Apple Poke Cake is made with a spiced cake base, gooey caramel filling, creamy pudding layer, and a homemade apple pie topping. Every bite tastes like a caramel apple in cake form. It’s easy, impressive, and guaranteed to get rave reviews wherever you take it! 🍏🍰
It’s the best of both worlds- caramel apples and cake! This is one of those desserts that just feels like fall — warm spices, sweet caramel, tender apples, and a little whipped cream on top if you’re feeling fancy. It’s the kind of cake that disappears fast at potlucks and family dinners.
Ingredients for Caramel Apple Poke Cake
For the Cake:
- Spice cake mix (plus eggs, oil, and water as called for on the box)
- Caramel sauce (store-bought or homemade)
Pudding Layer:
- Instant vanilla pudding mix- cheesecake pudding would be great instead!
- Cold milk
Homemade Apple Pie Topping:
- Apples, peeled, cored, and diced (about 4 cups)- I used gala apples, but use your favorite
- Butter
- Light brown sugar and Granulated sugar
- Cornstarch- to thicken the sauce
- Spices- cinnamon, nutmeg, salt
- Apple cider or apple juice (water will work in a pinch)
- Vanilla extract to bring it all together
Optional Topping Ideas:
- Caramel sauce, for drizzling
- Whipped topping or whipped cream (optional)
- Vanilla, butter pecan or cinnamon ice cream
How To Make It
Bake the Cake:
Prepare and bake the spice cake according to the package directions in a 9×13” pan. Once baked, let it cool for about 10 minutes.
Poke and Fill:
Using the handle of a wooden spoon, poke holes all over the cake.
Pour the caramel sauce over the warm cake, letting it seep into the holes. Let the cake cool completely. I like to pop it into the fridge to speed up the cooling.
Make the Pudding Layer:
In a mixing bowl, whisk together pudding mix and milk until smooth and thickened, about 2-3 minutes. Spread evenly over the cooled cake.
Cook the Apple Pie Topping:
While the cake is cooling make the apple topping so it has a chance to cool off as well. In a large skillet, melt butter over medium heat. Add diced apples and cook for 3–4 minutes until slightly softened. Stir in brown sugar, granulated sugar, cinnamon, nutmeg, and salt; cook 2–3 more minutes.
In a small bowl, whisk together cornstarch and apple cider until smooth, then pour into the skillet. Cook, stirring, until thickened (about 3–5 minutes). Remove from heat and stir in vanilla.
Let the filling cool before spooning over the pudding layer.
Drizzle and Chill:
Once the apple layer is added, if desired, drizzle more caramel sauce generously over the top. Cover and chill for at least 1 hour before serving. Alternatively, the apple sauce can be spooned over the cake right before serving, if you prefer the apples to be warm.
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Tips
- Use any apples you love! Granny Smiths give a nice tart bite, but Honeycrisp or Fuji add extra sweetness.
- Storage: This cake actually gets better after chilling overnight — the flavors soak together beautifully. I like to wait until I’m about to serve the cake to add the apple topping so the cake doesn’t become soggy.
- Make it ahead: The apple topping can be made up to 3 days in advance and stored in the refrigerator. Spoon the topping over the cake as is- or reheat gently on the stovetop for a warm apple topping.
- Shortcut: If you’re short on time, you can use canned apple pie filling — but the homemade version is totally worth the extra 10 minutes.
- Add chopped walnuts, salted peanuts, or pecans for crunch
- Drizzle hot fudge or chocolate sauce over top for a twist.
More Apple Recipes
- Apple Cider Bundt Cake
- Apple Cider Pork Loin
- Apple Hand Pies
- Cherry Apple Oat Bars
- Caramel Apple Dip
- Hasselback Chicken with Gouda and Apples
- Apple Cider Donuts
- Homemade Apple Cider
The Perfect Sharing Dessert
This Caramel Apple Poke Cake is fall comfort in dessert form — rich, gooey, creamy, and loaded with warm cinnamon apple flavor. It’s the kind of recipe that looks like you spent all day baking, but it’s actually super easy to make.
Perfect for Thanksgiving, fall potlucks, or just because you’re craving something sweet and cozy!
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Video How To Make Caramel Apple Poke Cake
Caramel Apple Poke Cake
Equipment
Ingredients
For the Cake:
- 13.25 ounce box spice cake mix plus eggs, oil, and water as called for on the box
- 12.25 ounce jar caramel sauce or homemade
For the Pudding Layer:
- 3.4 oz box instant vanilla pudding mix
- 2 cups cold milk
Homemade Apple Pie Topping:
- 3 medium apples peeled, cored, and diced (about 4 cups)
- 2 tbsp butter
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1/2 cup apple cider or apple juice
- 1 tsp vanilla extract
Optional Topping:
- Caramel sauce for drizzling
- Whipped topping whipped cream, or ice cream
Instructions
- Prepare and bake the spice cake according to the package directions in a 9×13” pan. Once baked, let it cool for about 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake. Pour the caramel sauce over the warm cake, letting it seep into the holes. Let the cake cool completely.
- In a mixing bowl, whisk together pudding mix and milk until smooth and thickened, about 2 minutes. Spread evenly over the cooled cake.
- Cook the Apple Pie Topping: In a large skillet, melt butter over medium heat. Add diced apples and cook for 3–4 minutes until slightly softened. Stir in brown sugar, granulated sugar, cinnamon, nutmeg, and salt; cook 2–3 more minutes.
- In a small bowl, whisk together cornstarch and apple cider until smooth, then pour into the skillet. Cook, stirring, until thickened (about 3–5 minutes). Remove from heat and stir in vanilla.
- Let the filling cool slightly before spooning over the pudding layer.
- Once the apple layer is added, drizzle more caramel sauce generously over the top. Cover and chill for at least 1 hour before serving, up to overnight.
- Slice and serve with a dollop of whipped topping or a drizzle of extra caramel for good measure.
Notes
- Use any apples you love! Granny Smiths give a nice tart bite, but Honeycrisp or Fuji add extra sweetness.
- Storage: This cake actually gets better after chilling overnight — the flavors soak together beautifully. I like to wait until I’m about to serve the cake to add the apple topping so the cake doesn’t become soggy.
- Make it ahead: The apple topping can be made up to 3 days in advance and stored in the refrigerator. Spoon the topping over the cake as is- or reheat gently on the stovetop for a warm apple topping.
- Shortcut: If you’re short on time, you can use canned apple pie filling — but the homemade version is totally worth the extra 10 minutes.
- Add chopped walnuts, salted peanuts, or pecans for crunch
- Drizzle hot fudge or chocolate sauce over top for a twist.
Question: on your caramel apple poke cake list of ingredients, how much of the 1 tsp. cinnamon goes into the pudding mixture & how much to the topping? It’s mentioned both places. I want to make this for Thanksgiving.
So sorry! The cinnamon only goes in the apple topping. The pudding layer is just the pudding and milk (unless you want to add cinnamon!) I apologize for the confusion- I adjusted the directions.
So yummy
happy to hear!