MAKES 1 (12-CUP) BUNDT CAKE
Classic flavors come together to make this Caramel Apple Bundt Poke Cake. Kathy made this cake to take to a family reunion, and it was a hit. It stayed moist, and even though there were several desserts, the plate this cake was on was the first to turn up empty. It’s a winner!
Nonstick baking spray with flour
1 (15.25- to 18-ounce) spice cake mix
4 large eggs
1 cup sour cream
½ cup canola or vegetable oil
2 medium crisp apples, peeled, cored, and chopped
½ cup chopped pecans or walnuts, toasted (optional)
⅔ cup caramel ice cream topping
BROWN SUGAR GLAZE:
3 tablespoons unsalted butter
¼ cup packed brown sugar
2 tablespoons whole milk
1 cup confectioners’ sugar, sifted
½ teaspoon pure vanilla extract
Preheat the oven to 350ºF. Spray a 12-cup Bundt pan with nonstick baking spray with flour.
In a large bowl using a handheld mixer on low speed, beat together the cake mix, eggs, sour cream, and oil. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed. Stir in the chopped apples and the pecans (if using). Pour the batter into the prepared baking pan.
Bake for 45 to 50 minutes, or until wooden pick inserted into the center of the cake comes out clean. Place the cake on a wire rack to cool for 5 minutes.
Pour ⅓ cup of the caramel topping into a microwave-safe glass bowl. Microwave on High (100%) power for 20 seconds, or until warm.
Using a skewer, poke holes evenly over the surface of the cake. Drizzle the warm caramel evenly over the cake and allow it to soak in. Let cool for 15 minutes.
Line a rimmed baking sheet with aluminum foil (to make cleanup easy). Place a wire rack on the foil-lined baking sheet. Invert the cake onto the wire rack and remove the pan. Let cool completely.
Poke holes evenly over the top of the baked cake using a skewer. Pour the remaining ⅓ cup caramel topping into a microwave-safe glass bowl. Microwave on High (100%) power for 20 seconds, or until warm. Drizzle the caramel topping over the top of the cake, allowing it to soak into the cake. Let stand for 30 minutes.
MAKE THE BROWN SUGAR GLAZE: In a small saucepan, melt the butter and brown sugar over medium heat, stirring frequently, until the mixture comes to a boil. Cook, stirring continuously, for 1 minute. Remove from the heat. Stir in the milk and confectioners’ sugar. Add the vanilla and stir until the mixture is smooth. Drizzle the glaze over the top of the cake.
Carefully move the cake to a cake plate and serve.
TIP
What kind of apples to use? Crisp apples are especially good for baking, and Granny Smith are perfect for this cake.
