By: Jill Mills Posted: Aug 17, 2026

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Apple spiced vanilla cake is drizzled with caramel sauce and then topped with apple pie filling and homemade whipped cream in this Caramel Apple Poke Cake recipe. It’s a quick, easy dessert that’s perfect for fall and winter.

A slice of caramel apple poke cake on a white plate

Poke cakes are one of my favorite desserts to make when I want something easy and no-fuss. I’ve made many variations over the years, like Butterfinger poke cake, chocolate poke cake, and Andes mint poke cake. They typically begin with a box cake mix drizzled with pudding, hot fudge sauce, or caramel, and then topped with whipped cream.

This caramel apple poke cake is one of my favorites, with caramel sauce and apple pie filling under the whipped cream topping. It’s super easy to make, since it begins with a box cake mix, and makes a cozy fall or winter dessert.

Why You’ll Love This Caramel Apple Poke Cake

Cozy warm flavors. A bit of apple pie spice is mixed into the vanilla cake to give it a warm apple flavor. Then it’s topped with caramel sauce and apple pie filling, adding even more of that cozy apple flavor.
Quick and easy. This caramel apple poke cake recipe begins with a box cake mix and prepared apple pie filling, which keeps the prep easy and the ingredients list short. That’s my kind of recipe!
The apple filling! While this cake would just be delicious with the apple pie spice in the cake, adding the apple pie filling really adds an extra level to the cake. It’s like eating apple pie but easier.

Overhead view of ingredients needed to make caramel apple poke cake

Key Ingredients

Here’s an overview of the ingredients needed to make this poke cake. Scroll down to the recipe card below for the exact measurements.

Vanilla cake mix – Yellow or white cake mix will work too. Note you will need the other ingredients required on the cake box, usually eggs, oil, and water.
Apple pie spice – Adds warm flavor that pairs with the caramel. If you don’t have any, just mix cinnamon, nutmeg, and a pinch of allspice or cloves.
Apple pie filling – It adds real apple pieces and keeps the cake moist without requiring any additional cooking. If needed, you can swap in homemade apple pie filling or even canned diced apples with cinnamon.
Caramel sauce – This seeps into the holes and gives that gooey poke cake magic. I usually grab Smucker’s or Ghirardelli, but any thick-style caramel sauce will work, including homemade caramel sauce.
Heavy whipping cream – This makes the topping feel like a bakery cake. If you’re in a pinch, use Cool Whip, but it won’t taste quite the same.
Powdered sugar and vanilla extract – For sweetening and flavoring the delicious whipped cream topping.
Crushed pecans – They add crunch and nuttiness. Totally optional if there’s a nut allergy—leave them off or sub with crushed graham crackers or toffee bits.

How To Make Caramel Apple Poke Cake

The best part of this recipe is how easy it is to make. Just remember to leave time for the cake to cool before adding the whipped topping. The printable instructions can be found in the recipe card below.

A baked vanilla cake with holes poke in it

Whipped cream on top of apple pie filling on a cake

Prep. Preheat the oven to 350F. Coat the baking pan with nonstick spray.
Make the cake. Prepare the cake as directed on the box, adding in the apple pie spice and vanilla. Beat for 2 minutes until smooth. Transfer to the baking pan. Bake for 25-30 then let cool for 10 minutes.
Poke the cake. Use a wooden spoon to poke a grid pattern over the top of the cake. Cool completely.
Add the caramel. Warm a cup of the caramel sauce, then drizzle it over the holes in the cooled cake.
Add the pie filling. Chop the apples in the pie filling then spoon it evenly over the top of the cake.
Make the whipped cream. Beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread evenly over the top of the cake.
Add the topping. Sprinkle the crushed pecans on top of the whipped cream. Drizzle the caramel on top.
Chill. Chill for an hour, then slice and serve.

Overhead view of a caramel apple poke cake

Recipe Tips & Tricks

Here are a few things I’ve found helpful in making this caramel apple poke cake recipe.

Microwave the caramel sauce. If your caramel sauce is too thick to drizzle, microwave it for 10 seconds—don’t overdo it or it’ll run everywhere.
Use homemade whipped cream. You can use frozen whipped topping, but honestly, the homemade whipped cream is worth the extra few minutes. It makes it taste bakery-style.
Poke holes while warm. While the caramel should be added once the cake has cooled, you want to poke the holes while the cake is still warm.
Chill before serving. Give the cake an hour or so in the fridge before serving. This gives the whipped cream time to set and the caramel and apple pie filling time to infuse the cake.

Drizzling caramel sauce over a slice of caramel apple poke cake

How to Store Leftovers

Fridge. Store leftover caramel apple poke cake in the fridge, covered with plastic wrap or foil. It’s best enjoyed within 3-4 days.
Freezer. This cake can be frozen, though it’s best to do so without the whipped cream topping. Wrap tightly in plastic wrap and foil then freeze for 2-3 months. Thaw and add the whipped topping.

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