Caramel Apple Pie Poke Cake Food

CARAMEL APPLE PIE POKE CAKE

Steps:

• Preheat oven to 350ºF. Grease a 9×13 inch pan. Set aside.
• In a large bowl, combine cake mix, apple pie filling, vanilla extract, cinnamon, eggs and milk. Mix with an electric mixer just until combined.
• Pour batter into prepared pan. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
• While cake is baking, combine condensed milk and caramel ice cream topping. Set aside.
• When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.
• Sprinkle half of the toffee bite over cake. Spread Cool Whip over the top, then sprinkle the remaining toffee bits on top. Chill.

CARAMEL APPLE POKE CAKE

Steps:

• Preheat oven to 350°F. Spray a 9 x 13-inch pan with nonstick cooking spray.
• In a large bowl with an electric mixer, beat the cake mix, apple pie spice, water, oil, eggs and vanilla on medium speed for 2 minutes.
• Use a rubber spatula to fold in the apple pie filing.
• Pour batter into prepared pan.
• Bake in preheated oven for 28-33 minutes.
• Remove cake to a wire rack and cool for 10 minutes.
• Poke warm cake every inch or so with a straw, halfway into cake. Drizzle 3/4 cup caramel sauce over the cake, allowing it to fill in holes. Cool cake completely.
• Top cake with whipped topping, toffee bits and remaining 1/4 cup caramel sauce.
• Cover and refrigerate leftover Caramel Apple Poke cake for up to 3 days.

SALTED CARAMEL APPLE POKE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• For the cake: Whisk the applesauce, brown sugar, melted butter, sour cream, eggs and vanilla together in a large bowl until smooth. Add the flour, baking soda, cinnamon and kosher salt to the bowl and whisk until just combined. Pour into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool completely, about 2 hours.
• Once the cake is cool, use the handle of a wooden spoon to poke 25 holes in the cake (5 rows of 5 holes each). Press 2 to 3 apple pieces into each hole; reserve the remaining pieces for garnish. Pour and spread the caramel sauce over the cake and let it stand 10 minutes to sink into the holes and be absorbed by the cake. Sprinkle with the flaky salt.
• Meanwhile, for the cinnamon buttercream: Beat the butter, confectioners' sugar, cinnamon and salt together in a large bowl with an electric mixer on medium-high speed until smooth. Add the cream and vanilla and continue beating until fluffy, 1 to 2 minutes. Dollop the frosting on top of the cake, then use a small offset spatula to spread it evenly. Garnish with the remaining apple chunks, a drizzle of caramel sauce and another sprinkle of flaky salt.