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Caramel Apple Poke Cake
Warm caramel seeps directly into the crumb of this tender poke cake, transforming a simple boxed mix into an unforgettable autumn dessert. You'll love how the rich chocolate frosting pairs with the sweet, sticky base underneath. It's finished with fresh apple wedges dipped in caramel and crushed nuts, adding a crisp contrast to the soft cake. This semi-homemade treat looks impressive but takes very little active effort to pull off.
Equipment
- Cake Pan
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 2 inches apart. Pour 3/4 cup of the 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 1 hour.
- 2Slice the apples into 6 wedges each. Dip the exposed flesh into orange juice to keep them from turning brown, then pat them dry gently. Surface moisture prevents the caramel from sticking properly. Dip the skin side of each wedge into the remaining 1/4 cup of caramel topping and roll them in chopped nuts.
- 3Cover the prepared apples and chill them in the refrigerator until you're ready to serve.
- 4Spread an even layer of chocolate frosting over the cooled cake. Right before serving, arrange a prepared apple wedge on top of each slice.
Notes
- Baking: Prepare and bake the cake in a 13x9-inch pan according to the package directions using water, oil, and egg whites. Let it cool for 15 minutes before poking the holes.
- Garnish swap: Use small whole crab apples with stems instead of sliced wedges. You can skip the orange juice step and simply place one whole crab apple on each frosted slice.
- Storage: Keep any leftover cake loosely covered in the refrigerator for up to 3 days.