Apple Cider Poke Cake

Total Time Prep: 20 min. Bake: 25 min. + chilling
Yield 12 servings
Test Kitchen Approved
This apple cider poke cake is the best recipe to use for those coveted apple orchard spoils.

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1-1/4 cups water
  • 2 large eggs, room temperature
  • 1/4 cup canola oil
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup apple butter
  • 1/2 cup apple cider or juice
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 cup hot caramel ice cream topping

Directions

  1. Preheat oven to 350°. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Increase speed to medium; beat another 2 minutes.
  2. Pour batter into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 25-35 minutes. Cool 15 minutes. Pierce cake with the end of a wooden spoon in 1/2-in. intervals.
  3. In a small bowl, whisk together milk, apple butter and apple cider until smooth. Immediately spread into holes and over top of cake. Refrigerate 1 hour.
  4. In a small bowl, whisk together whipped topping and caramel topping. Spread over cake. Cover; refrigerate at least 1 hour before serving. Refrigerate leftovers.

Nutrition Facts

1 slice: 464 calories, 13g fat (5g saturated fat), 39mg cholesterol, 419mg sodium, 84g carbohydrate (64g sugars, 0 fiber), 5g protein.

This poke cake recipe combines apple butter and apple cider with sweetened condensed milk to make a creamy, apple-flavored filling. Caramel whipped cream frosting makes each bite taste like a caramel apple. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

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