Caramel Apple Poke Cake

Yields:
10
Prep Time:
30 mins
Total Time:
1 hr 10 mins
Store-bought cream cheese frosting is the perfect shortcut for this fall cake.
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Ingredients
For the cake
- 2 Tbsp. butter, plus more for pan
- All-purpose flour, for pan
- 1 box spice cake mix, plus ingredients called for on box
- 5 Granny Smith apples, finely chopped (peeled if desired)
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 Tbsp. cinnamon, plus more for dusting
- 1 tsp. ground nutmeg
- 1 Tbsp. cornstarch
- Juice of 1/2 lemon
- 1 1/4 cups jarred caramel, plus more for drizzling
For the frosting
- 16 oz. cream cheese, softened
- 8 Tbsp. butter, softened
- 2 1/4 cups powdered sugar
- 1 1/2 tsp. pure vanilla extract
Directions
- Step 1Butter and flour a 9"-x-13" baking pan or dish. Prepare spice cake according to package directions and pour into prepared pan. Bake according to package directions, then let cool 20 minutes.
- Step 2While cake cools, prepare apple layer: In a large skillet over medium heat, melt butter. Add apples and cook until soft, stirring occasionally, 8 minutes. Add sugars, cinnamon, and nutmeg and stir until combined. Add cornstarch and lemon juice and stir until combined, then remove from heat.
- Step 3Poke holes all over cake and pour over caramel, letting caramel seep into holes.
- Step 4Spread apples on top, creating one even layer.
- Step 5Make frosting: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese and butter until light and fluffy. Add powdered sugar and vanilla and beat until combined.
- Step 6Spread frosting over apple layer using an offset spatula or knife.
- Step 7Drizzle cake with more caramel and dust with cinnamon.
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