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Caramel Apple Poke Cake

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  • Author: Retrogirl
  • Total Time: 1 hour
  • Yield: 12 Servings 1x


An updated and much tastier version of those 1980s Jello poke cakes!



2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup apple butter without pectin

3 cups finely chopped peeled apples

1/4 cup whole milk

14 oz can dulce de leche

1 cup heavy cream

1 teaspoon vanilla


Preheat oven to 350 degrees. Grease and flour 2 loaf pans, then set aside.

In your mixer bowl, beat butter on medium for 30 seconds. Add sugar 1/4 cup at a time, beating until combined.

Scrape bowl and beat two more minutes.

Add the eggs, one at a time, then beat in 1 teaspoon of vanilla.

In a large bowl, combine the flour, baking powder, baking soda, and salt, and add this to the mixing bowl, alternately with the apple butter.

When all is combined, fold in the apples.

Divide the batter evenly between the two pans and smooth the tops.

Bake for 40 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Let cool and remove the cakes from the pans.

Using the handle of a wooden spoon, poke holes approximately 3/4 of the way through the cake (top to bottom), about 2 inches apart.

In a medium bowl, whisk the milk into the dulce de leche until the mixture is smooth. 

Reserve two tablespoons, then spread the remainder on top of the cakes, letting it fill the holes.

In a mixing bowl, combine the heavy cream, reserved dulce de leche mixture, and vanilla and beat until stiff peaks form. 

Spread over the cake and serve.


Store any leftovers in the fridge.

You can also add nuts, or substitute pears for the apples

  • Prep Time: 20
  • Cook Time: 40
  • Category: Dessert
  • Method: Baking
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