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Apple Pie Poke Cake

  • 1 white cake (prepared in a 13×9 baking dish)
  • 1 cup light brown sugar, packed
  • 4 cup Crunch Pak apple slices, diced
  • ¼ cup water
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 14 oz can sweetened condensed milk
  • 1 box (3.4 oz) Instant vanilla pudding mix
  • 2 cup milk
  • 1 tsp cinnamon
  • 12oz whipped topping, thawed
  1. Prepare white cake according to box directions for a 13×9 cake. While cake is baking, work on cooking the apples. In a large skillet, whisk together the brown sugar with water, 1tsp cinnamon, nutmeg and salt. Heat over medium high heat until bubbly, then add diced apples. I leave the skins on (I like the chewy taste, but feel free to remove if desired). Reduce heat to low and simmer apples about 12-15 minutes.
  2. 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. Refrigerate 3-4 hours or overnight.
  3. While cake is in refrigerator, whisk the vanilla pudding with milk and 1tsp cinnamon until smooth. Refrigerate until ready to serve. When ready to serve cake, combine pudding mixture with thawed Cool Whip. Spread over cake, slice and serve. ENJOY!
Source Recipes : -Here-