Caramel Apple Poke Cake

Step 1

Prepare the cake according to the directions on the box.

Step 2

Once the cake is cooled, use a wooden spoon to poke holes evenly throughout the cake, making about 25-30 holes.

Step 3

Pour the sweetened condensed milk evenly over the cake, trying to fill up the holes.

Step 4

Chop up the apples contained in the 1 1/2 cups of apple pie filling into smaller pieces. Then combine the apple pie filling and caramel ice cream topping in a medium sized bowl. Microwave the combined toppings for 15 seconds or until melted together and warm.

Step 5

Spread the caramel apple topping evenly on top of the cake, trying to get some in the holes.

Step 6

For the whipped cream, mix the caramel ice cream topping and 2 tablespoons of just the filling part of the apple pie filling into the whipped topping container. Mix together until combined then spread the whipped cream on top. Then sprinkle cinnamon on top of the whipped cream.

Step 7

Refrigerate until ready to serve. The longer you refrigerate the cake the more the flavors will seep into the cake and the more moist the cake will be. I usually refrigerate the cake overnight. This makes about 12 large pieces.