Caramel Apple Poke Cake

Caramel Apple Poke Cake

Miz Helen's Kitchen


1 (15 1/4 ounce) box Spice Cake Mix

3 eggs

1 cup water

1/3 cup vegetable oil

2 cups red delicious apple, chopped small, peeling on

3/4 cup caramel sauce

1 cup butter, softened

1/2 cup brown sugar

1 teaspoon apple pie spice

1 teaspoon vanilla

3 cups powdered sugar

2 tablespoons milk


Prepare the cake batter according to package directions.

Fold in the fresh apples

Pour into a  9X13 baking dish and spray with a baking oil and flour.

Bake according to box directions, or until the cake will test clean in the center.

Remove from the oven

Let cool on a cooling rack, then poke the holes in the cake with the end of a wooden spoon. If you want it smaller use a fork.

Drizzle the caramel sauce over the holes and the top of the cake.

Refrigerate the cake for at least one hour before frosting.

Butter Cream Frosting

In a mixing bowl with an electric mixer, mix the butter, brown sugar, apple pie spice and vanilla until light and fluffy.

Gradually add the powdered sugar and the milk. Mix until it reaches the consistency that you want for your cake. If you want it thicker add more powdered sugar, if you want it thinner then add more milk a little at a time. I like to make it a little thinner then some of the frosting goes in the holes. 

Refrigerate before and after serving.