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Apple Pie Poke Cake

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.
Prep Time20 minutes
Cook Time35 minutes
Chilling Time4 hours
Total Time4 hours 55 minutes
Servings: 12

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.