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Caramel Apple Poke Cake from KW’s Kitchen




  • 1 box spice cake mix plus ingredients to make the cake – eggs, water, oil- see box directions
  • 2-3 granny smith apples chopped into small pieces
  • 1 TSP cinnamon
  • 1 TSP flour
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 2 tsp non flavored gelatin
  • 1 cup caramel syrup/sauce divided in half
  • 1/3 cup walnuts roughly chopped


  1. Prepare box cake according to directions. In a small bowl, place apples and add flour and cinnamon, toss to coat. Fold apples into the batter. Pour into 9×13 baking dish. Bake and cool completely.

  2. Prepare stabilized whipped cream: In a small bowl, add 2 TBS warm water, and add your gelatin, mixing to combine. Let sit for 3-5 minutes, or until set. Using a stand or hand mixer, pour in heavy cream and powdered sugar. Beat for 30 seconds on medium speed. Cook gelatin in the microwave for 30 seconds, stir, and then 30 additional seconds, stir. Gelatin should be liquid, if not, cook until it’s liquid. Turn stand mixer onto high speed, and slowly stream the gelatin into the bowl with the cream. Turn all the way onto high and beat until stiff peaks form. Set aside.

  3. Use the end of a wooden spoon to poke holes all over your cooled spice cake. Drizzle 1/2 cup caramel syrup over the poked holes.

  4. Spread the whipped cream over the top of the cake, then top with the remaining caramel syrup. Add chopped nuts to the top, then refrigerate at least 2 hours.

Serve and enjoy!

Happy Eating! ~Jasper Owens

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