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Apple Cider Poke Cake

This Apple Cider Poke Cake is bursting with cozy fall flavors and easy to make! Moist yellow cake soaked in caramel sauce, topped with whipped cream and fresh apples.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Apple, Autumn, Easy, Poke Cake, Quick, Spiced
Servings: 8 servings

Ingredients

Cake Batter

  • 1 box Yellow Cake Mix
  • 1 cup Apple Cider
  • 1/2 cup Vegetable Oil
  • 3 large Eggs
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1 cup Diced Apples fresh

Toppings

  • 1 cup Caramel Sauce smooth, pourable
  • 1 cup Whipped Topping dairy or non-dairy
  • 1/2 cup Chopped Nuts walnuts or pecans, optional

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Lightly grease your 9x13-inch baking dish or line it with parchment paper for easy removal.

Making the Cake Batter

  • In a large bowl, combine the yellow cake mix, 1 cup of apple cider, 1/2 cup vegetable oil, and 3 large eggs. Beat on medium speed until smooth and well combined, about 2 minutes.
  • Gently fold in 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1 cup diced apples into the batter.

Baking and Poking

  • Pour the batter into the prepared baking dish and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool for 10 minutes.
  • Using a toothpick or fork, poke holes all over the warm cake—about 1 inch apart.
  • Pour 1 cup of caramel sauce evenly over the cake, letting it seep into the holes.

Chilling and Topping

  • Refrigerate the cake for at least 1 hour to allow the caramel to set.
  • Before serving, spread 1 cup of whipped topping over the chilled cake. Sprinkle 1/2 cup chopped nuts on top for added crunch, if using.

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowls
  • Electric Mixer or Whisk
  • Wooden Spoon or Spatula
  • Toothpick or Fork
  • Measuring cups and spoons
  • Cooling rack

Notes

  • For a healthier option, substitute vegetable oil with unsweetened applesauce.
  • Use gluten-free cake mix and toppings to make this recipe gluten-free.
  • Store leftovers covered in the refrigerator for 3-4 days or freeze without whipped topping for up to 2 months.
  • Warm caramel sauce slightly if too thick to ensure it soaks well into the cake.
  • Don’t skip poking enough holes to allow caramel to penetrate deeply for maximum flavor.