1 / 1
Caramel Apple Cake
This semi-homemade caramel apple poke cake turns a simple boxed mix into a rich autumn dessert. Warm caramel topping is poured directly into the baked cake, creating a moist and tender crumb. It is finished with a layer of chocolate frosting and garnished with fresh apple wedges dipped in caramel and chopped nuts. Serve this comforting treat at your next fall gathering or weekend dinner.
Ingredients
- 1
- 2
- 3
- 4
Instructions
- 1Use the handle of a wooden spoon to poke holes halfway down into the baked cake, spacing them about two inches apart. Pour three-quarters of a cup of caramel topping evenly over the surface so it seeps into the holes. Let the cake cool completely in the pan on a wire rack for about an hour.
- 2Slice the apples into six wedges each. Dip the exposed flesh into orange juice to keep them from turning brown, then pat them dry gently. Dip the skin side of each wedge into the remaining quarter cup of caramel topping and roll them in chopped nuts. Cover the prepared apples and chill them in the refrigerator until you are ready to serve.
- 3Spread an even layer of chocolate frosting over the cooled cake. Right before serving, arrange a prepared apple wedge on top of each slice. Keep any leftover cake loosely covered.
- 4As an alternative garnish, use small whole crab apples with stems instead of the sliced wedges. Skip the orange juice preparation and simply place one whole crab apple on each frosted slice.