★★★★★

Apple Pie Poke Cake

Savor the flavors of fall with this Apple Pie Poke Cake recipe. Perfectly sweetened white cake meets homemade apple pie filling to help you transition from summer to autumn. Vanilla pudding and whipped cream make this simple apple cake even more decadent!

Have you ever made a poke cake before? From Banana Caramel Poke Cake to Coconut Cream Poke Cake, we can’t get enough!

Apple Pie Poke Cake: all the delicious flavor of apple pie in a delicious, moist poke cake!

Why this Recipe is Best

If you haven’t jumped on the Poke Cake bandwagon, what are you waiting for?

Poke Cake recipes start with a simple cake mix. The cake becomes a sweet canvas for adding any kind of pudding flavor or colorful JELL-O you can imagine.

After poking holes all over a baked cake, you pour pudding (or gelatin, in some cases) over the whole thing. The pudding seeps into every bite of the cake making it super moist and sweet!

This Apple Pie Poke Cake is my favorite version of apple poke cake for a few reasons:

  • It uses a homemade apple pie filling for an amazing depth of apple flavor.
  • Sweetened condensed milk keeps the cake moist and rich even the next day.
  • The whipped topping pairs perfectly with the cinnamon apple flavors.
  • It’s easy to make with simple ingredients that you probably already have in your kitchen.

Are you ready to try it yet?

Apple Pie Poke Cake: all the delicious flavor of apple pie in a delicious, moist poke cake!

Ingredient Notes

Apples. You can use any kind of apples you like, but I find that tarter apples have the best flavor here. Think Granny Smith, Pink Lady, Honey Crisp etc. Make sure to peel and dice the apples before adding them to the recipe.

White Cake. Use a boxed mix and bake the cake according to directions on the box.

Pudding Mix. This recipe was tested using instant pudding mix, not the kind you have to cook first, so be sure to double check the label.

Easy Instructions

First things first: prepare your white cake.

Bake the cake in a 13 x 9 pan following the directions on your boxed mix. While it’s baking you can prepare the other components of the poke cake.

Make the apple pie filling:

Simmer the diced apples in a heated skillet with water, brown sugar, spices and salt. They’ll take about 12 minutes to cook down.

Assemble the poke cake:

When the cake is done baking, poke holes all over the top. Immediately pour a can of sweetened condensed milk over the whole thing.

Next, pour the apple pie mixture onto the cake. Refrigerate for at least 3 hours.

While the cake is chilling, whisk the pudding mix with milk and cinnamon. Cover and refrigerate until it’s time to top the cake.

Topping the cake:

Stir the chilled pudding mixture with thawed Cool Whip. Spoon over the top of the Apple Pie Poke Cake.

Slice into squares and serve!

Tips and Tricks

  • Prefer a cake that’s made from scratch? My Vanilla Cake Recipe (without frosting) is a perfect swap for the cake from a box.
  • Speaking of swaps, there’s no end to the flavor combos you can play with here! Try making the recipe with a yellow cake or spice cake mix to change up the flavors.
  • Other pudding flavors are delicious too. Try making apple pie poke cake with caramel or butterscotch pudding! Yum.

Recipe FAQ

Can I use fresh whipped cream instead of Cool Whip?

Yes, homemade whipped cream will work in the pudding topping. It may melt off the cake more quickly than stabilized whipped cream toppings, so make sure to keep the cake chilled if you’re not eating it right away.

Will canned apple pie filling work in this recipe?

It sure will! It’ll give the cake a slightly different texture but will taste great, nonetheless.

How many apples do I need?

That all depends on the size of your apples. I’d approximate you’ll need about 2 medium apples or 3 smaller ones. Measure your apples after dicing to ensure consistent results.

Can I add the whipped cream topping in advance? Or do I have to add it just before serving?

You can certainly add it ahead of time. Keep it covered in the refrigerator until you’re ready to dig in!

Apple Pie Poke Cake: all the delicious flavor of apple pie in a delicious, moist poke cake!

Spiced Apple Pie meets vanilla cake and whipped cream. What could be better? Apple Pie Poke Cake is just the recipe you need to welcome fall.

More Easy Cake Recipes

Yield: 20

Apple Pie Poke Cake

Ingredients

  • 1 white cake (prepared in a 13×9 baking dish)
  • 1 cup light brown sugar, packed
  • 2 cups peeled & diced apples
  • ¼ cup water
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon kosher salt
  • 14 oz can sweetened condensed milk

For the topping

  • 1 box (3.4 oz) Instant vanilla pudding mix
  • 2 cups milk
  • 1 teaspoon cinnamon
  • 12oz whipped topping, thawed

Instructions

  1. Prepare white cake according to box directions for a 13×9 cake.
  2. While cake is baking, work on cooking the apples. In a large skillet, whisk together the brown sugar with water, cinnamon, nutmeg and salt. Heat over medium high heat until bubbly, then add diced apples. Reduce heat to low and simmer apples about 12-15 minutes.
  3. When cake is done baking, poke holes all over (I use a meat thermometer, you can also use a wooden spoon handle or fork). Pour can of sweetened condensed milk over hot cake. Then pour apple mixture. Spread and smooth until apples are evenly disbursed over top of cake and liquids have drained into the poked holes of the cake.
  4. Refrigerate 3-4 hours or overnight.
  5. While cake is in refrigerator, whisk the vanilla pudding with milk and cinnamon until smooth. Refrigerate until ready to serve.
  6. When ready to serve cake, combine pudding mixture with thawed Cool Whip. Spread over cake, slice and serve. ENJOY!

Nutrition Information:

Yield:

20

Serving Size:

1 slice

Amount Per Serving: Calories: 226Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 153mgCarbohydrates: 37gFiber: 0gSugar: 34gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 27, 2014

Comments & Reviews

  1. It does not seem that you are answering this question yet or that I just don’t see the answer. I would prefer to dice my own apples and I need to know how many apples it requires.

  2. Can you spread the whole cake with the cool whip mixture and leave in refrigerator until ready to serve ?

  3. Can you spread the cool whip mixture on the entire cake even if it won’t all be eaten on the same day or should you just put in on one piece at a a time? Will it make the cake soggy if kept a few days?

  4. Hey would you mind letting me know which webhost you’re working with? I’ve loaded your blog in 3 different browsers and I must say this blog loads a lot faster then most.

  5. For the apples, does this mean 4 cups total apples? Most of the ones I have looked at say 1 1/2 cups is a serving and that there are approx. 2.5 servings in a bag which would be approx. 3 3/4 cups per package.

  6. Hi, can’t wait to try this yummy looking receipe!  I see this was a previous question but didn’t see the answer, what kinds of apples and how many slices?
    Thanks!

  7. I also made this for one of my Easter desserts. It was beyond delicious and was a HUGE hit! =)

  8. Sounds fabulously delicious! Just hope I can find crunch pak apples, which I have never heard of before. Thanks!

  9. Hi!

    “CrunchPak” apples are not available in my area…..so…..

    I’m assuming I can use any apples, slice them & cook them per the recipe?

    Are “CrunchPak” apples just sliced frozen apples?

    The recipe looks absolutely delicious, I can’t wait to try it, just wanted a little more info.!

    THANKS!

    1. If you click on the link where it says to see the recipe on the CrunchPak blog, it takes you right there! ENJOY

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