Caramel Apple Poke Cake
1 Box Butter Cake Mix + The Ingredients On The Back Of The Box
1 Can (14 Ounces) Sweetened Condensed Milk
1 1/2 Cups Lucky Leaf Premium Apple Pie Filling
1/2 Cup Caramel Ice Cream Topping
1 Tub 16 oz Whipped Topping Extra Creamy
1 Container (8 Ounces) Whipped Cream
2 Tablespoons Apple Pie Filling Reserved, Without Apples
1/4 Cup Caramel Ice Cream Topping
1 Teaspoon Cinnamon
Prepare the cake according to the directions on the box.
Then 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. Pour ½ the mixture in the cake mix blend well and cook until done.
Once the cake is cooled, use the handle of a wooden spoon to poke holes evenly throughout the cake, making about 25-30 holes.
When the cake is cool…Spread the rest of the caramel apple topping evenly on top of the cake, trying to get some in the holes.
Add ½ teaspoon of the cinnamon to the condensed milk and blend, Pour the sweetened condensed milk evenly over the cake, trying to fill up the holes.
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.
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. This makes about 12 large pieces.