Ingredients

  • 1 box vanilla cake mix
  • 1 tablespoon apple pie spice
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • Homemade apple pie filling, 20 oz
  • 1 cup caramel sauce, room temperature or slightly warmed
  • 1 8-ounce container frozen whipped topping, thawed
  • 2/3 cup toffee bits

Directions

  1. Preheat oven to 350°F. Spray a 9 x 13-inch pan with nonstick cooking spray.
  2. In a large bowl with an electric mixer, beat the cake mix, apple pie spice, water, oil, eggs and vanilla on medium speed for 2 minutes.
  3. Use a rubber spatula to fold in the apple pie filing.
  4. Pour batter into prepared pan.
  5. Bake in preheated oven for 28-33 minutes.
  6. Remove cake to a wire rack and cool for 10 minutes.
  7. Poke warm cake every inch or so with a straw, halfway into cake. Drizzle 3/4 cup caramel sauce over the cake, allowing it to fill in holes. Cool cake completely.
  8. Top cake with whipped topping, toffee bits and remaining 1/4 cup caramel sauce.
  9. Cover and refrigerate leftover Caramel Apple Poke cake for up to 3 days.

Recipe from: mybakingaddiction.com