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Apple Butter & Caramel Poke Cake - A Delicious Fall Dessert!

Delicious apple butter and caramel poke cake, complete with homemade whipped cream topping and toffee bits. Yummy fall dessert recipe boasting with autumn flavors!
4.52 from 29 votes
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Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 minute
Servings: 16 servings
Author: The American Patriette

Ingredients

  • FOR APPLE BUTTER CAKE:
  • 10 tbsp unsalted butter softened
  • 2 c granulated sugar
  • 3 eggs
  • 2 1/2 c all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 c whole milk
  • 1 c apple butter homemade or store-bought - doesn't matter!
  • 1 1/2 tsp vanilla extract
  • ----------------------------------
  • FOR CARAMEL SAUCE:
  • 1 stick unsalted butter
  • 1 ½ c packed brown sugar
  • ½ c heavy whipping cream
  • 1 tsp Mexican vanilla plain vanilla is fine, but Mexican vanilla is the best!
  • ¼ tsp salt
  • ------------------------------------------
  • FOR THE WHIPPED TOPPING:
  • 2 c heavy whipping cream
  • 1/3 c powdered sugar
  • 1 tsp vanilla extract
  • 1/2 c toffee bits

Instructions

  • Preheat oven to 350 degrees.
  • With a stand or a hand mixer, cream together 10 tbsp softened butter and granulated sugar.
  • Begin mixing in one egg at a time.
  • Add flour a bit at a time, mixing between additions (I typically add in about 1/2 c at a time).
  • Add baking powder, salt, and cinnamon and continue to thoroughly mix. Scrape the sides of the bowl periodically to ensure everything gets blended properly.
  • Mix in milk, apple butter, and vanilla until the batter is evenly mixed together. Pour batter into a deep greased 9x13" cake pan and bake at 350 for 30-35 minutes. Check cake at 30 minutes with a toothpick - if it comes out clean, remove from oven. If not, give it another 5 minutes of bake time.
  • (A few minutes before cake comes out of the oven, you can start making the caramel sauce - recipe below).
  • Remove cake from oven and evenly poke holes across the top (reaching all the way to the bottom of the pan) using the end of a wooden spoon.
  • ----------------------------------------------------------------

TO MAKE CARAMEL SAUCE:

  • Melt butter in saucepan over medium heat. Add whipping cream and vanilla. Stir.
  • Add brown sugar and salt and stir until they begin to dissolve. Turn heat down to low and allow sauce to simmer and thicken for about 5 minutes - stir intermittently. Remove from heat and pour evenly over poked cake.
  • Allow cake to cool down completely to room temperature. If you're not in a hurry, allow the cake to cool in the fridge for a few hours or overnight - this cake is yummy chilled!
  • ------------------------------------------------------------------------

TO MAKE THE WHIPPED CREAM TOPPING:

  • Once the cake is completely cool, make the whipped topping.
  • Using your stand or hand mixer, begin whipping 2 c heavy cream with powdered sugar. Continue to mix until stiff peaks form in the cream - this will probably take at least 3-4 minutes.
  • Add vanilla to whipped cream and blend for another 30 seconds or so. Don't whip the cream for too long or else the frosting will get stiff.
  • Spread the whipped cream topping across the cooled poke cake. Store in fridge until ready to eat, or serve immediately. Sprinkle toffee bits on cake within 30 minutes of serving - you don't want to put them on too early or else they'll sink into the whipped cream topping.
  • Enjoy with family and friends!