Apple pie poke cake combines the cozy flavors of classic apple pie with the ease of a poke cake. Soft white cake soaked with sweetened condensed milk is topped with warm cinnamon apples and finished with a light, creamy vanilla topping for a dessert that’s comforting, rich, and irresistibly easy to make.
Why You Will Love This Recipe
You’ll love this recipe because it delivers all the flavors of homemade apple pie without the work of making a crust. It’s incredibly moist, perfectly spiced, and layered with creamy textures. This dessert is simple to prepare, feeds a crowd, and is ideal for make-ahead entertaining.
Apple Pie Poke Cake
Apple pie is one of those desserts that instantly brings comfort and nostalgia. This apple pie poke cake captures those familiar flavors in a simple, no-fuss format that’s perfect for home bakers of any skill level.
Instead of rolling out pastry, this recipe starts with a fluffy white cake baked in a 9×13 pan. Poking holes in the warm cake allows every layer of flavor to soak deep into the crumb, creating an ultra-moist dessert.
The sweetened condensed milk poured over the hot cake adds richness and sweetness while keeping the cake tender for days. It seeps into every bite, making this poke cake especially indulgent.
The apple layer is where the magic happens. Fresh diced apples are simmered with brown sugar, cinnamon, nutmeg, and a touch of salt until soft and syrupy. This mixture tastes just like classic apple pie filling.
Letting the cake chill is essential. This resting time allows the flavors to meld together and ensures the layers set properly for clean slices and the best texture.
The topping is light, creamy, and perfectly spiced. Vanilla pudding combined with whipped topping creates a fluffy finish that balances the rich apple layer underneath.
This dessert is especially popular during fall and winter, making it perfect for Thanksgiving, Christmas, and holiday potlucks. It also works beautifully for casual family dinners and weekend treats.
Because it’s served chilled, apple pie poke cake is refreshing while still delivering warm, cozy flavors. It’s a great alternative to traditional pies when you’re feeding a crowd.
Another bonus is how well this cake holds up. It can be made a day ahead, transported easily, and stored in the refrigerator without losing quality.
If you love apple desserts and easy layered cakes, this apple pie poke cake is one recipe you’ll want to keep in your dessert rotation.
Servings & Time
Servings: 12–15
Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 3–4 hours
Total Time: About 4 hours
Ingredients
Cake & Apple Layer
1 white cake mix (prepared in a 13×9-inch baking dish)
1 cup light brown sugar, packed
4 cups Crunch Pak apple slices, diced
1/4 cup water
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 (14-ounce) can sweetened condensed milk
Topping
1 box (3.4 oz) instant vanilla pudding mix
2 cups milk
1 teaspoon cinnamon
12 ounces whipped topping, thawed
Instructions
Prepare the white cake according to package directions in a 13×9-inch baking dish.
While the cake bakes, make the apple mixture. In a large skillet, whisk together brown sugar, water, cinnamon, nutmeg, and salt.
Heat over medium-high until bubbly, then add diced apples. Reduce heat to low and simmer for 12–15 minutes until apples are tender.
When the cake finishes baking, poke holes all over the hot cake using a fork, wooden spoon handle, or thermometer.
Pour the sweetened condensed milk evenly over the cake.
Spoon the apple mixture over the top and spread evenly, allowing the liquid to soak into the holes.
Refrigerate for 3–4 hours or overnight.
In a bowl, whisk pudding mix with milk and cinnamon until smooth. Refrigerate until ready to use.
When ready to serve, fold the pudding mixture into the whipped topping.
Spread over the chilled cake, slice, and serve.
Tips
Use Fresh Apples: Crisp apples hold their shape best.
Chill for Best Texture: Longer chilling improves flavor and sliceability.
Make Ahead: Perfect for preparing the night before serving.
Extra Flavor: Add a drizzle of caramel sauce before serving.
Storage: Keep refrigerated for up to 3 days.
Apple Pie Poke Cake
Ingredients
Cake & Apple Layer
- 1 white cake mix prepared in a 13×9-inch baking dish
- 1 cup light brown sugar packed
- 4 cups Crunch Pak apple slices diced
- 1/4 cup water
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 14-ounce can sweetened condensed milk
Topping
- 1 box 3.4 oz instant vanilla pudding mix
- 2 cups milk
- 1 teaspoon cinnamon
- 12 ounces whipped topping thawed
Instructions
- Prepare the white cake according to package directions in a 13×9-inch baking dish.
- While the cake bakes, make the apple mixture. In a large skillet, whisk together brown sugar, water, cinnamon, nutmeg, and salt.
- Heat over medium-high until bubbly, then add diced apples. Reduce heat to low and simmer for 12–15 minutes until apples are tender.
- When the cake finishes baking, poke holes all over the hot cake using a fork, wooden spoon handle, or thermometer.
- Pour the sweetened condensed milk evenly over the cake.
- Spoon the apple mixture over the top and spread evenly, allowing the liquid to soak into the holes.
- Refrigerate for 3–4 hours or overnight.
- In a bowl, whisk pudding mix with milk and cinnamon until smooth. Refrigerate until ready to use.
- When ready to serve, fold the pudding mixture into the whipped topping.
- Spread over the chilled cake, slice, and serve.
Notes
- Use Fresh Apples: Crisp apples hold their shape best.
- Chill for Best Texture: Longer chilling improves flavor and sliceability.
- Make Ahead: Perfect for preparing the night before serving.
- Extra Flavor: Add a drizzle of caramel sauce before serving.
- Storage: Keep refrigerated for up to 3 days.
