Best Salted Caramel Apple Poke Cake Recipes

SALTED CARAMEL APPLE POKE CAKE

Salted Caramel Apple Poke Cake image

Guests will swoon over this quick-prep apple cake loaded with irresistible salted caramel.

Provided by Corey Valley

Categories Dessert

Time 1h50m

Yield 15

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 can (20 oz) apple pie filling
1/2 cup caramel sauce
1 teaspoon sea salt
1 container (8 oz) frozen whipped topping, thawed
1/3 cup butterscotch chips

Steps:

Heat oven to 350° F (325° F for dark or nonstick pan). Grease or lightly spray bottom only of 13 x 9-inch pan.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes. Add apple pie filling; beat 1 minute longer. Pour into pan.
Bake as directed on box for 13 x 9-inch pan. Cool in pan on cooling rack 20 minutes.
Meanwhile, in small bowl, mix 1/4 cup of the caramel sauce and the sea salt. Poke warm cake every inch with a straw or handle of wooden spoon, halfway into cake. Pour caramel-salt mixture over cake, allowing it to fill in holes.
Spread cake with whipped topping. Drizzle with remaining 1/4 cup caramel sauce; top with butterscotch chips.

Nutrition Facts : Calories 310, Carbohydrate 49 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 32 g, TransFat 0 g

SALTED CARAMEL APPLE POKE CAKE

Salted Caramel Apple Poke Cake image

This apple cake is super moist, perfectly sweet and packed with fall's most popular flavors. Apple is used in three ways -- applesauce is stirred into the batter, and fresh apple chunks are poked into the baked cake and then sprinkled on top of the frosted cake for flavor and crunch. Gooey caramel, a dusting of flaky sea salt and fluffy cinnamon buttercream are the irresistible finishes.

Provided by Catherine McCord

Categories dessert

Time 3h45m

Yield 12 servings

Number Of Ingredients 20

Ingredients

Nonstick cooking spray
1 cup unsweetened applesauce
2 1/2 cups dark-brown sugar
2 sticks (1 cup) unsalted butter, melted
1 cup sour cream
4 large eggs
1 tablespoon pure vanilla extract
4 cups all-purpose flour (see Cook's Note)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 medium Pink Lady or other crisp apple, cored and chopped into small pieces (about 1 1/2 cups)
1 cup caramel sauce, plus more for garnish
1/2 teaspoon flaky sea salt, plus more for garnish
1 stick (8 tablespoons) unsalted butter, at room temperature
2 cups confectioners' sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup heavy cream
1 teaspoon pure vanilla extract

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.