I don’t know about you, but I find it difficult to enjoy anything quite as much as I enjoy a great piece of cake. It doesn’t matter if it is after a dinner at home or if I am out enjoying dinner with family or friends, ending it with a piece of cake always puts a big smile on my face. Now that I’ve discovered this apple pie poke cake recipe, however, it seems like the smile never goes away.
Having a simple dessert recipe at your disposal is always going to be a benefit. Many of us find ourselves in a situation where we need to make something quickly but we don’t want to do so at the expense of flavor or enjoyment. That is another reason why this recipe is so perfect. You may just find that you are making it so often, you commit the recipe to memory.
Ingredients:
1 white cake (prepared in a 13×9 baking dish)
1 cup light brown sugar, packed
4 cup apples, 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
12 oz whipped topping, thawed
Directions:
Prepare white cake according to box directions for a 13×9 cake.
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.
Reduce heat to low and simmer apples about 12-15 minutes.
When cake is done baking, poke holes all over.
Pour can of sweetened condensed milk over hot cake.
Then pour apple mixture.
Spread and smooth until apples are evenly dispersed over top of cake and liquids have drained into the poked holes of the cake. Refrigerate 3-4 hours or overnight.
While cake is in refrigerator, whisk the vanilla pudding with milk and 1 tsp 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.