Name: Gluten-Free Caramel Apple Poke Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 250 min
Ingredients: 1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor; 3 eggs (room temperature); 1/2 Tbsp. vanilla extract; 1-1/4 cup almond milk (room temperature); 1/2 cup Nutiva Organic Liquid Coconut Oil; 1 pkg. (19 oz.) gluten-free yellow cake mix; 1/2 tsp. cinnamon; 1 can (21 oz.) apple pie filling; 1 jar (12 oz.) caramel sauce; 8 oz. whipped cream; 1 cup toffee bits; Shaved chocolate

Compose a three-part harmony of flavor with this caramel apple poke cake recipe. This delightful dessert blends cozy notes of spiced apple, velvety vanilla and mellow caramel. The secret? Poke holes through the cake and let the decadent caramel sauce infuse every inch, creating a lusciously sweet experience in each bite. After a chill to perfection, crown your creation with a generous layer of whipped cream and sprinkle with toffee bits and shaved chocolate. This dessert is a big slice of bliss!

Caramel Apple Poke Cake Recipe with Whipped Cream and Caramel and Toffee on Top

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Gluten-Free Caramel Apple Poke Cake Recipe

Prep Time 15 minutes

Cook Time 35 minutes

Cool 3 hours 20 minutes

Total Time 4 hours 10 minutes

Servings 18

Calories 227 kcal

Author Nutiva

Ingredients

1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
3 eggs room temperature
1/2 Tbsp. vanilla extract
1-1/4 cup almond milk room temperature
1/2 cup Nutiva Organic Liquid Coconut Oil
1 pkg. (19 oz.) gluten-free yellow cake mix
1/2 tsp. cinnamon
1 can (21 oz.) apple pie filling

Filling

1 jar (12 oz.) caramel sauce

Topping

8 oz. whipped cream
1 cup toffee bits
Shaved chocolate

Instructions

Preheat oven to 350 degrees F. Lightly coat 9x13-inch baking pan with Nutiva Coconut Oil with Buttery Flavor.
In food processor, pulse apple pie filling 2 to 3 seconds to break up chunks of apples.
In medium bowl, combine eggs, almond milk, vanilla extract and Nutiva Organic Liquid Coconut Oil. Whisk together until frothy.
In another bowl, combine cake mix and cinnamon. Slowly pour dry ingredients into wet ingredients. Whisk until fully combined. Pour in apple pie filling and mix with rubber spatula.
Pour batter into prepared baking pan. Bake 28-38 minutes, until toothpick comes out clean.
Cool cake 15-20 minutes on baking rack. Once cooled, poke holes down through top of cake to bottom of cake with handle of wooden spoon. Pour caramel sauce onto cake, filling holes as you spread it over cake. Refrigerate at least 3 hours.
Prior to serving, spread whipped cream over entire cake and sprinkle with toffee bits and chocolate shavings.
Store in refrigerator up to 4 days.