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Dulce de Leche Apple Poke Cake sliced and on a plate
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5 from 3 votes

Apple Poke Cake with Dulce de Leche

Easy cake that starts with a box and adds spices, apple pie filling to it to make it amazing. Top it with dulce de leche and a homemade spiced whipped cream!
Prep Time15 mins
Cook Time30 mins
Cooling Time1 hr
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Servings: 20
Calories: 151kcal
Author: Julie Evink


Apple Spice Cake

  • 15.25 oz box vanilla cake mix
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • ½ tsp cloves
  • 1/3 c. oil
  • ½ c. water
  • 3 eggs
  • 1 c. apple pie filling homemade or store bought
  • 1 ¼ c. Dulce de Leche homemade or store bought

Spiced Whipped Cream

  • 1 ½ c. whipping cream
  • ¼ c. confectioner’s sugar
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • Pinch of cloves


  • 1./4 c. chopped pecans


  • Preheat oven to 350 °F. Spray a 9 x 13-inch pan with cooking spray and set aside.
  • In a large mixing bowl, whisk together cake mix with spices.
  • Add in the eggs, water and oil and mix with a hand mixer until combined.
  • Add the apple pie filling to the batter and fold in with a spatula.
  • Pour the batter into the prepared pan.
  • Bake at 350 for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs.
  • Remove the cake from the oven, cool in the pan on a wire rack for 10 minutes.
  • Using a straw or handle of a wooden spoon, poke holes in the cake halfway through (deep), about an inch apart.
  • Drizzle 1 cup Dulce de Leche (reserve the other half of cup for topping) over the warm cake, making sure it goes into the holes.
  • Leave the cake to cool completely. Can be put in the fridge at this point till ready to serve.
  • When ready to serve cake, in a medium mixing bowl, using an electric hand mixer, whip the whipping cream, ¼ cup confectioner’s sugar and the spices until medium peaks form. Do not over whip.
  • Spread whip cream immediately over the cooled cake, top with the remaining ¼ cup Dulce de Leche in desired pattern.
  • Top with chopped pecans (optional) and serve.


Can I make it ahead?
Yes, and I recommend that you do. You will want to fill the cake with the filling while it’s warm and then let it chill. This allows the filling to be absorbed.
So, plan to make it a few hours in advance so it has time to chill. You can also make it the night before and then add the topping before you serve it.
I can’t find dulce de leche! Can I use something else?
You can make your own or, if you can’t find it at the store, you can substitute caramel sauce. It’s not the same thing, but it’s similar and will taste good, too!
I don’t like pecans, can I use something else?
You can substitute chopped walnuts! Or, feel free to omit the nuts, too.
How long will the leftovers keep?
Store the leftovers in the refrigerator. Keep them covered and they will last for a couple of days.
Are you ready to give this dulce de leche apple poke cake a try this fall? I guarantee you won’t make it just once – it’s so good you’ll want it every time you’re craving a sweet fall treat!


Calories: 151kcal | Carbohydrates: 7g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 22mg | Potassium: 40mg | Fiber: 1g | Sugar: 5g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg