Salted Caramel Apple Poke Cake Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ white cake mix

1 1/4

cups water

1/3

cup vegetable oil

3

eggs

1

can (20 oz) apple pie filling

1/2

cup caramel sauce

1

teaspoon sea salt

1

container (8 oz) frozen whipped topping, thawed

1/3

cup butterscotch chips

Preparation

Heat oven to 350° F (325° F for dark or nonstick pan). Grease or lightly spray bottom only of 13 x 9-inch pan.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes. Add apple pie filling; beat 1 minute longer. Pour into pan.

Bake as directed on box for 13 x 9-inch pan. Cool in pan on cooling rack 20 minutes.

Meanwhile, in small bowl, mix 1/4 cup of the caramel sauce and the sea salt. Poke warm cake every inch with a straw or handle of wooden spoon, halfway into cake. Pour caramel-salt mixture over cake, allowing it to fill in holes.

Spread cake with whipped topping. Drizzle with remaining 1/4 cup caramel sauce; top with butterscotch chips.

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