In case you missed my post earlier this week, I had a big announcement…it’s FALL! Yay!! I know, I know, I am sure you already know this, but I am just so excited! The temperature is cooling down and the leaves are starting to change; I just love it! So over the weekend I was in full on fall mood, and I made a couple fall type recipes! This one is GREAT, totally delicious and super easy to make – Caramel Apple Poke Cake is the fall dessert you’ve been dreaming of!
This cake is super super easy, because you can use a pre-packed spice cake mix (or make your own if you feel up to it), and then you just dump a bunch of stuff on top! Adding apples to the cake is key, so that it really kicks up the fall apple flavor! Then, you bake the cake, poke the holes, drizzle the caramel on top, spread the whipped cream, add more caramel, and then top with nuts…how simple is that?!
In case you don’t believe how simple this really is (I am telling you, this is a total lazy recipe), I have even made a quick step by step video for you to see for yourself…
You need to make this. Go out and get some apples, the other ingredients, and whip this baby up! Your friends and family will thank you!
- 1 box spice cake mix (plus ingredients to make the cake - eggs, water, oil- see box directions)
- 2-3 granny smith apples, chopped into small pieces
- 1 TSP cinnamon
- 1 TSP flour
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 2 tsp non flavored gelatin
- 1 cup caramel syrup/sauce, divided in half
- 1/3 cup walnuts, roughly chopped
- 1. Prepare box cake according to directions. In a small bowl, place apples and add flour and cinnamon, toss to coat. Fold apples into the batter. Pour into 9x13 baking dish. Bake and cool completely.
- 2. Prepare stabilized whipped cream: In a small bowl, add 2 TBS warm water, and add your gelatin, mixing to combine. Let sit for 3-5 minutes, or until set. Using a stand or hand mixer, pour in heavy cream and powdered sugar. Beat for 30 seconds on medium speed. Cook gelatin in microwave for 30 seconds, stir, and then 30 additional seconds, stir. Gelatin should be liquid, if not, cook until it's liquid. Turn stand mixer onto high speed, and slowly stream the gelatin into the bowl with the cream. Turn all the way onto high and beat until stiff peaks form. Set aside.
- 3. Use the end of a wooden spoon to poke holes all over your cooled spice cake. Drizzle 1/2 cup caramel syrup over the poked holes.
- 4. Spread the whipped cream over the top of the cake, then top with remaining caramel syrup. Add chopped nuts to the top, then refrigerate at least 2 hours.
- 5. Serve and enjoy!
Things you may need for this recipe:
If you like apples as much as I do, check out these other recipes from Domestic Superhero:
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Thanks for visiting!