Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Caramel Apple Poke Cake Recipe
INGREDIENTS:
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1 box Betty Crocker Super Moist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 can (20 oz) apple pie filling
1/2 cup caramel sauce
1 container (8 oz) frozen whipped topping, thawed
optional: 1/3 cup butterscotch morsels
(see my tips below)
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DIRECTIONS:
1: Heat oven to 350° F (325° F for dark or nonstick pan). Grease or lightly spray bottom only of 13 x 9-inch pan.
2: In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes. Add apple pie filling and beat 1 minute longer. Pour into pan.
3: Bake as directed on box for 13 x 9-inch pan. Cool in pan on cooling rack 20 minutes.
4: Poke warm cake every inch with a straw or handle of wooden spoon, halfway into cake. Pour caramel over cake, allowing it to fill in holes.
5: Spread cake with whipped topping. Drizzle with remaining 1/4 cup caramel. Top with butterscotch morsels if desired.
Darlene’s Tips: If you don’t have an electric mixer, you can beat by hand. Then maybe cut your apple pie filling (if it’s all large pieces) into smaller pieces and add to the batter and mix well. You don’t have to use a white cake mix. Use any cake mix and bake it as directed on the box using the ingredients stated on the box. A spice cake with apple pie filling and caramel might be delish!
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