This Caramel Apple Poke Cake is a cinnamon streusel swirled brown sugar cake. It’s caramelized and topped with apple pie filling and whipped cream.
- Easy Caramel Apple Cake Recipe
- Key Ingredients
- How to Make Caramel Apple Poke Cake
- Tips and Notes
- Can Poke Cake Be Made Ahead of Time?
- How to Store a Finished Cake
- Caramel Apple Poke Cake
- More Apple Recipes You’ll Love
Easy Caramel Apple Cake Recipe
While I have a ton of apple dishes that use my fantastic apple filling, I felt compelled to create an apple cake. And I figured if I was going to be an apple cake, I should go all out.
This Caramel Apple Poke Cake, on the other hand, is just what I was looking for.
It’s a caramel-soaked brown sugar cake mixed with cinnamon streusel and topped with warm apple pie filling and whipped cream.
This apple cake is very rich, but if there’s one thing I’m renowned for, it’s that my sweets are extravagant. And I’m perfectly OK with it! There’s so much goodness going on here that I doubt you’ll be able to select a favorite section.
Here are a few things to consider as you assemble the ingredients for this delectable apple dessert recipe!
- Apples I prefer to use Granny Smith apples since their acidic taste complements the luscious richness of the cake so nicely. Honeycrisp, Fuji, and Macintosh are other excellent choices.
- Lemon juice keeps the apples from browning and adds a citrus taste to the filling.
- The sour cream The key to a really moist cake is sour cream. You won’t be able to taste it, but your cake will have the right texture!
- Whipped Cream from Scratch I use normal whipped cream, but this cake is also excellent with cinnamon maple whipped cream on top. Whatever makes the most sense to you!
- Toffee- I adore the crunch it brings to the cake, and it complements the caramel and apple filling well.
How to Make Caramel Apple Poke Cake
This apple poke cake, like my apple pie tiramisu, apple pie lasagna, and many other apple dishes, is prepared with a really easy apple filling. Simply prepare the filling, mix up the cake batter, bake, and assemble.
For the Apple Filling
- Prepare the apples by slicing them into tiny pieces and squeezing a lemon on top. To blend, stir everything together.
- To make the filling, mix the apples, brown sugar, flour, maple syrup, and cinnamon in a pot. Cook, stirring periodically, until the apples are mushy and fork tender. Place aside. If it sticks to the pan, add 1 tablespoon of water at a time.
For the Cake
- Prepare the batter: Combine cake mix, brown sugar, milk, oil, eggs, sour cream, caramel, and cinnamon in a mixing bowl. Pour half of the cake mix into a baking dish and stir until barely mixed. Distribute evenly.
- To make the streusel, combine brown sugar, cinnamon, and flour in a microwave-safe bowl. Microwave until the butter has melted. Stir until everything is mixed.
- Sprinkle the streusel over the cake batter in the baking dish, swirl with a knife, and then pour the remaining cake batter on top.
- Bake the cake at 350°F until a toothpick inserted into the center comes out clean. Remove from the oven and set aside for 10 minutes to cool.
For the Filling
- Poke holes all over the top of the cake using the handle end of a wooden spoon.
- Filling should be added last: Pour the caramel sauce over the cake, followed by the apple pie filling.
For the Topping
- Chill a mixing bowl in the freezer before adding the heavy whipping cream. When soft peaks form, gradually add powdered sugar. Form firm peaks using an electric mixer.
- To decorate the cake, sprinkle it with toffee and drizzle it with caramel.
Tips and Notes
- First, peel the apples. When cooked, the peel may become rough and chewy. For the greatest texture, I suggest peeling your apples.
- Cut the apples into comparable sizes. Cut your apples into tiny, even pieces so that they cook fast and evenly. They should be around the size of a dime.
- The cake batter should not be over-mixed. Over-mixing will remove all of the air from the cake batter. The air contributes to the airy and fluffy texture. I suggest simply mixing until everything is mixed.
- Poke holes all over the cake with the handle end of a wooden spoon. It makes it very simple and generates holes of the perfect size and form.
- Chill the whipping bowl. The lighter and fluffier the whip, the colder the bowl.
Can Poke Cake Be Made Ahead of Time?
Yes! In fact, poke cakes improve with age, so I suggest preparing it ahead of time and storing it in the fridge overnight before serving.
How to Store a Finished Cake
An prepared apple cake will keep in the fridge for 3-4 days, covered. I do not advocate freezing this cake due to the nature of the ingredients.
This Caramel Apple Poke Cake is a cinnamon streusel swirled brown sugar cake. It’s been drenched in caramel sauce and topped with apple pie filling and whipped cream.
For the Apple Pie Filling:
- 3Medium apples, sliced
- 1/2Lemon, juiced
- 2 tbspMaple syrup
- 2 tbspLight brown sugar
- 1 tbspAll-purpose flour
- 1 tspCinnamon
For the Cake:
- 1 box White cake mix
- C Brown sugar
- C Milk
- C Vegetable oil
- 3 Large eggs
- C Sour cream
- 2 tbsp Caramel
- 2 tsp Cinnamon
For the Streusel:
- 1/4 C Brown sugar
- 3 tbsp Flour
- 2 tsp Cinnamon
- 2 tbsp Unsalted butter
For the Toppings:
- 1 jar Caramel Sauce 14 oz.
- 1 C Heavy whipping cream
- C Powdered sugar
For the Apple Pie Filling:
- Squeeze a lemon over top and whisk to blend after slicing the apples into tiny pieces.
- Sprinkle brown sugar, flour, maple syrup, and cinnamon on top of the apples. To combine the components, stir them together.
- Cook the apples over medium heat for 15-20 minutes, or until tender. Stir every now and again. The apples should be soft. Set aside and cool completely, refrigerating if necessary.
For the Cake:
- Preheat oven to 350F.
- Combine cake mix, brown sugar, milk, vegetable oil, eggs, sour cream, caramel, and cinnamon in a mixing bowl. Just blend everything. Spread half of the cake mix equally in the bottom of a 9-inch by 13-inch baking pan.
- In a microwave-safe bowl, combine all of the dry ingredients for the streusel: brown sugar, cinnamon, and flour. Microwave for 30-60 seconds, or until the butter is melted. Melted butter should be mixed into the dry ingredients. Half of the streusel mixture should be sprinkled over the bottom of the pan and gently swirled with a knife. Pour the remaining cake batter on top and top with the remaining streusel.
- Bake the cake for 24 to 28 minutes. Insert a toothpick into the center of the cake to check for doneness. Your cake is done when the toothpick comes out clean. Remove from oven and set aside for 10 minutes to cool.
For the Filling
- While the cake is still warm, poke holes all over the top with the end of a wooden spoon or any round item. Allow for another 20 minutes of cooling.
- Top the cake with the remaining jar of caramel sauce and apple pie filling.
For the Topping
- Whip up some whipped cream. Place the bowl in the freezer for 5-10 minutes to chill. In a chilled mixing bowl, beat the heavy whipping cream on medium-high speed until soft peaks form. Add the powdered sugar gradually and continue to beat at high speed until stiff peaks form. Set it aside for now. If desired, top with toffee pieces and drizzle with caramel.
More Apple Recipes You’ll Love
- Apple Blueberry Pie
- The Best Apple Cinnamon Muffins
- Mini Apple Pies
- Apple Pie Cupcakes
What is poke cake made of?
Poke cakes initially appeared in American kitchens about 1970, originally in a print advertising meant to boost Jell-O sales. The advertisement demonstrated the practicality of mixing convenience items – cake mix, Jell-O, and Dream Whip or Cool Whip – to make trendy and mod treats.
Why is it called poke cake?
What Exactly Is a Poke-and-Pour Cake? Poke-and-pour cake (also known as poke cake) is a kind of cake that requires holes to be poked in it after baking, often with the handle of a wooden spoon or a wooden stick. The cooked cake is then poured with a liquid to soak into the cake holes.
Is poke just raw salmon?
Poke — pronounced “poh-kay” — bowls are usually made with rice, veggies, oil, spices, and diced raw fish like tuna, salmon, or snapper.
What does poke sauce contain?
The sauce combines sweet, salty, and savory elements to produce a delectable umami flavor. Soy sauce, sesame oil, rice vinegar, ginger, and garlic are the most frequent components in poke sauce, although there are numerous versions that integrate diverse tastes and spices.
Why do Hawaiians eat poke?
Poke’s Origins: Traditional Hawaiian Cuisine
Poke may be traced back to ancient Hawaiian cuisine, when fisherman would slice up newly caught fish, usually reef fish and tuna, combine it with local Hawaiian spices, and eat it as a seashore snack.
Is poke Korean or Hawaiian?
Poke is a typical Hawaiian cuisine, whereas sushi is a Japanese dish. Hawaiian cuisine is heavily influenced by Japanese cuisine, yet poke is uniquely Hawaiian. Poke is traditionally cooked using ahi tuna or octopus (tako) that has been coarsely sliced into bite-sized pieces and marinated with whatever ingredients are available.
What is the most popular style of poke?
What Exactly Is Poke? Poke is a famous Hawaiian meal that consists of raw fish that has been diced and seasoned. There are several versions of poke, but the most popular in Hawaii is Shoyu Poke. Raw ahi (tuna), soy sauce, sesame oil, green onions, and sweet onions are used to make it.
Is it safe to eat poke?
Parasites are not a concern as long as the fish has been handled and distributed with raw eating in mind. According to Katie Sullivan Morford, a registered dietitian and Mom’s Kitchen Handbook blogger, poke is reasonably safe in terms of foodborne disease owing to rotting or cross-contamination.
What the heck is poke?
Poke is a Hawaiian cuisine popular among island residents; it consists of pieces of raw fish (as opposed to slices of raw fish called sashimi) seasoned with sea salt and sesame oil, then topped with any of the following: Green onions, round onions, chili, kukui nut, sesame seeds, ogo (seaweed), shoyu, and a variety of additional ingredients…