Irresistible 3-Ingredient Caramel Apple Poke Cake Recipe

Name: Irresistible 3-Ingredient Caramel Apple Poke Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 box vanilla cake mix; 1 cup water; 1/2 cup vegetable oil; 3 eggs; 1 cup caramel sauce; 2 medium apples, diced; 1 cup whipped cream

Author: Sarah

Published: July 25, 2025

Updated: July 26, 2025

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There’s something magical about the first bite of a caramel apple in the fall—that crisp tartness paired with rich, buttery caramel is what inspired this Caramel Apple Poke Cake Recipe. I wanted to recreate that nostalgic flavor combo in a dessert that’s easy to make and perfect for sharing.

This Caramel Apple Poke Cake Recipe has become a fall tradition in my kitchen. Every time the leaves start to change, the scent of cinnamon, apples, and caramel fills the air as I whip up this cozy treat.

My nieces have even nicknamed it “Auntie’s Apple Cake,” and I proudly accept the title! The key to this Caramel Apple Poke Cake Recipe is poking holes in a warm vanilla cake and pouring in a generous amount of caramel sauce so it sinks into every bite—just like Grandma used to do with her rum cakes (but this one’s totally kid-friendly).

What makes this Caramel Apple Poke Cake Recipe so special is how it turns basic pantry staples into something irresistibly decadent. The fluffy vanilla cake soaks up the caramel perfectly, fresh apple chunks give it a juicy crunch, and a crown of whipped cream takes it over the top. Trust me, this Caramel Apple Poke Cake Recipe tastes like pure autumn comfort in every forkful.

Why You’ll Love This Caramel Apple Poke Cake Recipe

This caramel apple poke cake is about to become your new go-to dessert—trust me, once you try it, you’ll be hooked. Here’s why everyone (including my picky nephew) goes crazy for it:

Effortless baking magic: Starting with a boxed cake mix means you skip all the fuss but still get homemade flavor.
Caramel in every bite: Poking holes and pouring caramel sauce transforms a simple cake into an ooey-gooey masterpiece.

Fall flavors that wow: Tart apples and sweet caramel are a match made in heaven—like eating caramel apples but with way less mess.
Crowd-pleasing versatility: Equally perfect for weeknight treats or holiday gatherings (I’ve served it at everything from football parties to Thanksgiving).

The best part? You probably have most ingredients in your pantry right now!

Ingredients for Caramel Apple Poke Cake

Gathering the right ingredients is the first step to caramel apple poke cake perfection! Here’s everything you’ll need—with a few of my personal tweaks marked as “must-haves” in my kitchen:

Vanilla cake mix – 1 standard box (I prefer Betty Crocker Super Moist, but any brand works)
Water – 1 cup (room temperature helps the batter mix evenly)

Vegetable oil – 1/2 cup (or substitute melted butter for richer flavor)
Eggs – 3 large (make sure they’re at room temperature—trust me, it matters)
Caramel sauce – 1 cup (homemade or store-bought; I swear by Trader Joe’s Fleur de Sel caramel)

Apples – 2 medium, diced (Granny Smith are my top pick—their tartness balances the sweetness)
Whipped cream – 1 cup (freshly whipped or the good stuff in a can if you’re short on time)
Optional: 1/2 teaspoon cinnamon for dusting (my secret finishing touch!)

Caramel Apple Poke Cake Recipe - detail 1

A quick tip from my many trials: measure the caramel sauce after warming it slightly—cold caramel is too thick to pour properly into those precious poke holes!

Equipment You’ll Need

You don’t need fancy gadgets for this caramel apple poke cake—just a few basic tools from your kitchen. Here’s what you’ll be grabbing:

9×13 inch baking pan (my trusty Pyrex has seen countless batches)
Mixing bowl (any medium-large bowl will do)
Whisk or electric mixer (I alternate depending on how energetic I feel!)

Fork (for poking those glorious caramel channels)
Cutting board & sharp knife (for apple dicing—watch those fingers!)

That’s it! No special equipment—just stuff you probably already have clattering in your drawers.

How to Make Caramel Apple Poke Cake

Okay, let’s dive into the fun part—making this caramel apple poke cake come to life! I’ll walk you through each step just like I do when teaching my nieces. Don’t worry—it’s way easier than it looks, and the results are always worth it.

Preparing the Cake Batter

First things first—preheat that oven to 350°F (175°C). While it’s heating, grab your mixing bowl and combine the cake mix, water, oil, and eggs. I like to whisk by hand until just combined—about 1 minute—because overmixing makes the cake tough. The batter should be smooth with a few tiny lumps (they’ll disappear in baking!). Pour it into your greased pan, and give it a gentle shake to level it out.

Baking and Caramel Soaking

Pop that pan in the oven for 25-30 minutes until the top springs back when lightly touched—golden perfection! Now the magic happens: take a fork and poke holes all over the warm cake about 1 inch apart (don’t be shy—this is where the caramel seeps in!). Warm your caramel sauce slightly—just 15 seconds in the microwave—then slowly pour it over the cake, guiding it into the holes. Resist the urge to poke around with a spoon—let gravity do its thing!

Caramel Apple Poke Cake Recipe - detail 2

Adding Apple and Whipped Cream Toppings

While the cake cools (about 30 minutes—patience!), dice your apples into small, even pieces—I aim for pea-sized so they distribute nicely. Right before serving, dollop on whipped cream (pro tip: add a teaspoon of vanilla extract when whipping for extra flavor). Sprinkle those fresh apples on top, maybe a dusting of cinnamon if you’re feeling fancy, and voilà! Instant autumn magic.

See? Told you it was simple! Now try not to eat the whole pan at once—though I won’t judge if you do.

Tips for Perfect Caramel Apple Poke Cake

After making this caramel apple poke cake more times than I can count, I’ve learned a few tricks that take it from good to “can I get your recipe?” status. Here are my can’t-live-without tips:

Apple wisdom: Granny Smith apples are non-negotiable—their tartness cuts through all that caramel sweetness beautifully. Dice them small so you get apple in every bite!
Temperature matters: Warm your caramel sauce just until it’s pourable (about 15 seconds in the microwave). Cold caramel won’t soak in properly—trust me, I learned this the hard way.

Timing is everything: Poke holes while the cake is still warm but not piping hot—wait about 5 minutes after baking. Too soon and the cake falls apart; too late and the caramel won’t absorb.
Whipped cream trick: Add toppings right before serving so the apples stay crisp and the whipped cream stays fluffy. Leftovers still taste amazing the next day though!

Follow these simple tips, and you’ll have a showstopper dessert that disappears faster than autumn leaves in the wind!

Variations and Serving Suggestions

This caramel apple poke cake is like your favorite sweater—comfortable yet full of possibilities for dressing it up! Here are my favorite ways to play with the recipe:

Nutty twist: Sprinkle chopped pecans or walnuts between the caramel and whipped cream layers for crunch.
Cinnamon lover’s dream: Add 1 teaspoon cinnamon to the cake batter or dust extra on top with the apples.

Adult upgrade: Swap 1 tablespoon of the water in the cake mix for bourbon—just like Grandma’s secret touch!

Serve slices with vanilla ice cream for ultimate indulgence, or alongside coffee for a cozy afternoon treat. For parties, I arrange individual portions in mason jars—so cute and portable! You can find more dessert inspiration on Pinterest.

Storage and Reheating Instructions

This caramel apple poke cake keeps beautifully in the fridge for up to 3 days—just cover it tightly with plastic wrap or transfer slices to an airtight container. I like to store the whipped cream and apples separately, adding them fresh when serving. If you want to enjoy it warm, pop individual slices in the microwave for 15-20 seconds—just enough to take the chill off while keeping that delightful caramel gooeyness!

Nutritional Information

Here’s a rough nutritional breakdown per slice of caramel apple poke cake—but remember, values change based on your specific ingredients (like which caramel sauce brand you use or how generous you are with toppings!). My calculations show about 320 calories per serving, with 25g sugar from all that delicious caramel and apples. Not exactly health food, but hey—it’s dessert! For exact numbers, I’d recommend plugging your exact brands into a nutrition calculator.

Frequently Asked Questions

Can I use a different fruit besides apples?
Absolutely! While Granny Smith apples are my go-to, you can experiment with pears or even a mix of berries. Just remember that softer fruits like strawberries will release more juice, so you might want to pat them dry first.

Can this caramel apple poke cake be frozen?
You bet! Wrap cooled cake (without toppings) tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight and add fresh toppings when serving—the texture stays surprisingly moist!

What’s the best substitute if I don’t have caramel sauce?
In a pinch, you can melt down soft caramel candies with a tablespoon of cream. I’ve also used butterscotch sauce when I ran out of caramel—it gives a different but equally delicious twist to this poke cake.

Why does my cake sometimes sink after poking holes?
Don’t worry—that’s normal! The cake is meant to settle a bit as the caramel soaks in. Just make sure you’re poking holes when the cake is warm, not piping hot, to prevent too much collapsing.

Can I make this gluten-free?
Yes! Simply use your favorite gluten-free vanilla cake mix—I’ve had great results with King Arthur’s GF mix. All other ingredients are naturally gluten-free, so you’re good to go!