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Salted Caramel Apple Poke Cake

  • Prep 15 min
  • Total 1 hr 50 min
  • Servings 15
  • Pinterest
    17K
  • Print
    55K
  • Save
    7K
  • Facebook
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    6K

Guests will swoon over this quick-prep apple cake loaded with irresistible salted caramel. MORE + LESS -

Corey Valley
September 20, 2016

Ingredients

1
box Betty Crocker™ SuperMoist™ 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
teaspoon sea salt
1
container (8 oz) frozen whipped topping, thawed
1/3
cup butterscotch chips

Steps

Hide Images
  • 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; 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
    Meanwhile, in small bowl, mix 1/4 cup of the caramel sauce and the sea salt. Poke warm cake every inch with a straw or handle of wooden spoon, halfway into cake. Pour caramel-salt mixture over cake, allowing it to fill in holes.
  • 5
    Spread cake with whipped topping. Drizzle with remaining 1/4 cup caramel sauce; top with butterscotch chips.

Expert Tips

If you don't have butterscotch chips, try toffee pieces as toppers.

Remember to keep this cake stored covered in the refrigerator!

Nutrition Information

No nutrition information available for this recipe

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