Caramel Apple Poke Cake is packed with apples and then smothered in whipped cream and caramel. It's the easiest most delicious fall cake!
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.
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.
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.
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.
Serve and enjoy!