Irresistible Caramel Apple Poke Cake Recipe in 3 Easy Steps

Name: Irresistible Caramel Apple Poke Cake Recipe in 3 Easy Steps
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 box yellow cake mix; 1 cup water; 1/2 cup vegetable oil; 3 eggs; 1 can sweetened condensed milk; 1 jar caramel sauce; 2 cups diced apples; 1 cup whipped topping; 1 tsp cinnamon

Author: lia

Published: July 25, 2025

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There’s something magical about the first crisp breeze of fall that makes me crave this caramel apple poke cake. It’s the dessert that always disappears fastest at our family gatherings—my nephew once hid the last slice in the fridge (nice try, kid!). What I love most is how effortlessly it comes together. A simple boxed cake mix transforms into something spectacular when you drown it in gooey caramel and sweetened condensed milk, then pile on those tart apples. The hardest part? Waiting those two agonizing hours while it chills. But trust me, that first cold, creamy bite with all those autumn flavors is absolutely worth it.

Why You’ll Love This Caramel Apple Poke Cake Recipe

This caramel apple poke cake isn’t just easy—it’s the kind of dessert that makes people think you spent hours in the kitchen (we’ll keep that our little secret!). Here’s why it’s become my go-to for every fall gathering:

Effortless magic: That boxed cake mix does all the heavy lifting, but no one will ever guess—the caramel and apples make it taste completely homemade.
Pocket of surprises: Every forkful is different—sometimes you hit a soft apple chunk, sometimes a river of caramel. It’s like dessert roulette!
Autumn in every bite: Warm cinnamon, sweet-tart apples, and that rich caramel? It’s basically fall on a plate.
Makes ahead magic: Unlike fussy desserts, this one actually gets better as it chills. Perfect for when you want to prep early and relax.
Crowd pleaser: Kids go crazy for the sweetness, adults love the sophistication—it’s the rare dessert that satisfies everyone.

The best part? It’s nearly impossible to mess up. Even if your cake cracks when poking holes (mine always does!), that just means more caramel can soak in!

Ingredients for Caramel Apple Poke Cake

Gathering these ingredients is like assembling the dream team of fall flavors—each one plays a special role in creating that perfect caramel apple magic. Here’s exactly what you’ll need (and why some items are non-negotiable in my book):

1 box yellow cake mix – The humble foundation. I always grab the butter recipe kind for extra richness, but any yellow mix works.
1 cup water – Room temp is best! Cold water can make your oil clump.
1/2 cup vegetable oil – My grandma swore by canola, but I’ve used melted butter in a pinch (just expect a denser crumb).
3 large eggs – Crack them into a separate bowl first—nothing ruins a cake faster than shell fragments!
1 can (14 oz) sweetened condensed milk – Not evaporated milk! This sticky-sweet nectar is what makes the cake irresistibly moist.
1 jar (12 oz) caramel sauce – The good stuff! I splurge on the thick, buttery kind near ice cream toppings.
2 cups diced apples (peeled) – Granny Smiths give that perfect tart contrast, but Honeycrisps work beautifully too.
1 cup whipped topping – Thawed frozen works, but fresh whipped cream with a dash of vanilla? *Chef’s kiss*
1 tsp cinnamon – The sprinkle that ties it all together. I sometimes add a pinch of nutmeg when feeling fancy.

Pro tip: Measure your apples after dicing—those pre-cut chunks from the store always seem too big. You want little flavor bombs, not apple chunks that dominate each bite!

How to Make Caramel Apple Poke Cake

Okay, let’s dive into the fun part! Making this caramel apple poke cake is like building the ultimate autumn dessert layer by layer. Just follow these simple steps, and you’ll have everyone begging for seconds.

Step 1: Prepare the Cake Batter

First things first – preheat that oven to 350°F while you mix. Trust me, starting with a properly heated oven makes all the difference. I grab my biggest mixing bowl (the one with the little spout – lifesaver for pouring!) and dump in the yellow cake mix. Add the water, oil, and eggs all at once. Now here’s my secret: mix just until combined! Overmixing makes the cake tough, and we want that tender crumb. The batter will be slightly lumpy – that’s perfect.

Pour it into your greased 9×13 pan (I swipe some butter around the edges for extra insurance) and pop it in the oven. Set your timer for 25 minutes, but start checking at 20 – every oven lies a little! The cake is done when golden and springs back when lightly touched.

Caramel Apple Poke Cake Recipe - detail 1

Step 2: Add Caramel and Condensed Milk

Here’s where the magic happens! Let the cake cool for exactly 10 minutes – no more, no less. Too hot and it’ll absorb everything instantly; too cool and the toppings won’t seep in properly. Grab a fork (I use a meat fork for bigger holes) and poke all over, about 1 inch apart. Don’t be shy – those holes are caramel highways!

Now slowly pour the sweetened condensed milk first – it’s thinner so it travels down easier. Follow with the caramel sauce, zigzagging across the cake like you’re decorating a Christmas tree. Watch in amazement as the cake drinks it all up!

Step 3: Top with Apples and Chill

Time for the apple finale! Sprinkle those diced apples evenly across the top – I like to pretend I’m scattering autumn leaves. Dust with cinnamon (a little extra never hurt anyone) and here’s the hardest part… walk away!

The cake needs at least 2 hours in the fridge – the longer the better honestly. This chill time lets all those flavors marry beautifully. Before serving, dollop on the whipped topping (I pipe little rosettes because pretty food tastes better, right?). Slice and watch those caramel rivers flow!

Caramel Apple Poke Cake Recipe - detail 2

Tips for the Perfect Caramel Apple Poke Cake

After making this caramel apple poke cake more times than I can count (my waistline can confirm!), I’ve picked up some foolproof tricks to make it absolutely perfect every time:

Apple wisdom: Granny Smiths give that perfect tangy contrast, but if you prefer sweeter, go for Honeycrisp or Pink Lady. Just avoid Red Delicious – they turn mushy!
Chill patience: I know it’s torture waiting, but don’t skip the full 2-hour chill. That’s when the cake transforms from good to “oh-my-gosh-give-me-the-recipe” amazing.
Poking technique: Use the handle end of a wooden spoon for bigger holes that really let the caramel pool inside. More holes = more flavor in every bite!
Caramel hack: Warm your caramel sauce slightly before pouring – it flows better and soaks deeper into the cake.
Fresh finish: Add whipped topping just before serving so it stays fluffy and pretty on top.

My biggest tip? Make two – one never lasts through the first round of coffee!

Serving and Storage Suggestions

Here’s how I handle this caramel apple poke cake masterpiece once it’s ready:

Serve it straight from the fridge – that chilled, creamy texture is everything! I like to slice it cold then let pieces sit for about 5 minutes to take the edge off. The whipped topping holds up beautifully this way. Leftovers (ha! as if!) keep wonderfully covered in the fridge for 3-4 days – just press plastic wrap directly onto the cut edges to prevent drying. For longer storage, you can freeze individual slices wrapped tightly in plastic then foil for up to 2 months. Thaw overnight in the fridge – the apples stay surprisingly crisp!

Pro tip: Dust with extra cinnamon before serving day two – it revives all those warm spice flavors beautifully.

Nutritional Information

Okay, let’s be real – this caramel apple poke cake is pure indulgence! Here’s the nutritional breakdown per slice (based on 12 servings): about 320 calories, 25g sugar, and 12g fat. But remember, these are just estimates – your actual counts may vary depending on brands and how generously you pour that caramel! Enjoy every delicious bite guilt-free.

FAQs About Caramel Apple Poke Cake

Let me answer the questions I get asked most about this caramel apple poke cake – because if one person asks, there are probably ten others wondering the same thing!

Can I use store-bought caramel sauce?

Absolutely! I actually prefer good quality store-bought caramel for this recipe – it’s consistently smooth and pourable. Look for the thick, rich kind near ice cream toppings. That said, if you’re feeling ambitious, homemade caramel works beautifully too – just make sure it’s cool enough not to cook the apples when poured.

How long does this cake keep in the fridge?

It stays delicious for 3-4 days when properly stored (those apples stay surprisingly crisp!). The flavors actually intensify on day two – if it lasts that long! Just press plastic wrap directly onto cut edges to prevent drying.

Can I make this cake ahead?

That’s the beauty of it! You can assemble the whole thing (minus whipped topping) up to 24 hours in advance. In fact, I think it tastes better after an overnight chill – the caramel really permeates every bite. Add the whipped topping right before serving.

Why did my caramel sink to the bottom?

Don’t panic! This happens when the cake is too warm when you poke holes. Let it cool for exactly 10 minutes – the cake should be warm but not hot to the touch. This creates the perfect texture for absorbing all that caramel goodness evenly.

Share Your Experience

I’d love to hear how your caramel apple poke cake turns out! Did you add any fun twists? Maybe a sprinkle of sea salt or a dash of nutmeg? Drop a comment below with your experience – I read every one. And if you snapped a photo of your masterpiece, share that too! Nothing makes me happier than seeing my recipes become part of your family traditions. You can also find more delicious recipes on our Pinterest page.