Salted Caramel Apple Poke Cake

Guests will swoon over this quick-prep apple cake loaded with irresistible salted caramel.

Prep: 15 min | Total: 1 hr 50 min | Yield: 15 servings

Ingredients

• 1 (18.25 ounce) box Betty Crocker™ SuperMoist™ white cake mix*
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 1 (20 ounce) can apple pie filling
• 1/2 cup caramel sauce
• 1 teaspoon sea salt
• 1 (8 ounce) container frozen whipped topping, thawed
• 1/3 cup butterscotch chips*

Instructions

1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Grease or lightly spray bottom only of 13 x 9-inch pan.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes.
3. Add apple pie filling; beat 1 minute longer. Pour into pan.
4. Bake as directed on box for 13 x 9-inch pan. Cool in pan on cooling rack for 20 minutes.
5. Meanwhile, in small bowl, mix 1/4 cup of the caramel sauce and the sea salt.
6. Poke warm cake every inch with a straw or handle of wooden spoon, halfway into cake. Pour caramel-salt mixture over cake, allowing it to fill in holes.
7. Spread cake with whipped topping.
8. Drizzle with remaining 1/4 cup caramel sauce; top with butterscotch chips.

Notes

* If you don't have butterscotch chips, try toffee pieces as toppers.

Remember to keep this cake stored covered in the refrigerator!

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens