Caramel Apple Poke Cake

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 cup Caramel sauce

• Baking & Spices

  • 1 20-ounce can Apple pie filling
  • 1 tbsp Apple pie spice
  • 1 8-ounce container Topping, frozen whipped
  • 1 box Vanilla cake mix
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Desserts

  • 2/3 cup Toffee bits

• Liquids

  • 1/2 cup Water

Found on mybakingaddiction.com

Ingredients

• 1 box vanilla cake mix
• 1 tablespoon apple pie spice
• 1/2 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 20-ounce can apple pie filling, coarsely chopped
• 1 cup caramel sauce, room temperature or slightly warmed
• 1 8-ounce container frozen whipped topping, thawed
• 2/3 cup toffee bits

Directions

• Preheat oven to 350°F. Spray a 9 x 13-inch pan with nonstick cooking spray. In a large bowl with an electric mixer, beat the cake mix, apple pie spice, water, oil, eggs and vanilla on medium speed for 2 minutes. Use a rubber spatula to fold in the apple pie filing. Pour batter into prepared pan. Bake in preheated oven for 28-33 minutes. Remove cake to a wire rack and cool for 10 minutes. Poke warm cake every inch or so with a straw, halfway into cake. Drizzle 3/4 cup caramel sauce over the cake, allowing it to fill in holes. Cool cake completely. Top cake with whipped topping, toffee bits and remaining 1/4 cup caramel sauce. Cover and refrigerate leftover Caramel Apple Poke cake for up to 3 days.