Caramel Apple Poke Cake

I made this cake for work...got some good reviews and I pretty much loved it so here it is on my blog. You can find the original recipe HERE from Beyond Frosting. The picture is from there as well. 

This cake is even better the next day. Oh so yummy!!

Ingredients

For the cake:

1 box white cake mix

1/2 cup brown sugar

3.4 cup milk

1/2 cup vegetable oil

3 large eggs

1/2 cup sour cream

2 Tbsp Caramel

2 tsp cinnamon

For the streusel:

1/4 cup brown sugar

3 tbsp flour

2 tsp cinnamon

2 tbsp butter

For the toppings: 

1 jar caramel sauce (I found a squeeze bottle you can warm up in the microwave)

1 1/2 cup heavy whipping cream

2 Tbsp maple syrup

2 tsp cinnamon 

3/4 cup icing sugar

1 can apple pie filling

Toffee bits and caramel drizzle 

Instructions

Preheat oven to 350

Prepare cake by combining cake mix with brown sugar, milk, vegetable oil, eggs, sour cream, caramel, and cinnamon. Stir just until combine. Pour half the cake mix in the bottom of a  9x13 pan and spread evenly. 

Prepare the streusel by combing all dry ingredients in a microwave-safe bowl: brown sugar, cinnamon, and flour. Add butter and microwave for 30-60 secs until butter is melted. Stir melted butter into dry ingredients. Sprinkle half the streusel mixture over the bottom of the pan and gently swirl with a knife. Pour remaining cake batter on top and sprinkle with remaining streusel. 

Bake cake for 24-28 or until an inserted toothpick comes out clean. Remove from oven. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of the cake. 

Pour caramel sauce over the cake. Let the cake cool. Add apple pie filling over the cake and spread evenly. 

Add whipping cream to a chilled metal bowl add maple syrup, cinnamon, and icing sugar and whip until stiff peaks form. Spread over cooled cake. 

Top with toffee bits and caramel drizzle.