caramel apple poke cake

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Preparation time:
Cooking time:

Difficulty: Easy - for beginners


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 chip


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.
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