It’s funny how things have a way of coming back around. It’s very easy to see with that with fashion styles. Season after season, we are some how paying homage to the past. This revival is also seen in other things.
Things that were once retro are suddenly new again. It must have to do with our need for reinvention. Baking and cooking are no exception to this. Recipes and techniques are constantly being made-over. It is part of what keeps things fresh.
Poke cakes are one of these reinvented trends. The cakes so beloved by our grandmothers are receiving a modern makeover. Unique flavors are paired together to create a fresh spin. I have found myself making a few of these cakes, and I absolutely adore them! They are so easy to make, and they can be tweaked and altered so easily.
I decided to feature one for this month so that you can fall in love with them too. The one I chose is a caramel apple flavored cake, in honor of fall. I hope you love this cake as much as I do, and continue this trend as it increases in popularity.
Preheat oven to 350° and (lining is optional)
lightly spray the bottom of 13 x 9-inch pan.
In a large bowl, beat together: cake mix, water, and, oil.
Add eggs one at a time, and beat with
electric mixer on low speed until light and fluffy.
Stir in Apple pie filling; beat for a minute.
Pour into pan.
Bake as directed on box for 13 x 9-inch pan.
Cool in pan on cooling rack 20 minutes.
While cake is cooling make caramel drizzle: 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.
While cake is continuing to cool, prepare the frosting: combine the milk, pudding mix, and powdered sugar with a wire whisk. Fold into the Cool whip.
Spread onto cooled cake.
Drizzle with remaining 1/4 cup caramel sauce.
Cut and serve