Apple Cider Poke Cake

This apple cider poke cake grants you permission to buy both the jar of apple butter and the fresh apple cider from the orchard market. They’re a splurge, and yet every year I seem to let them sit in the fridge, barely touched despite long-forgotten promises of apple butter grilled cheese, apple cider doughnuts and apple cider cocktails.

This seasonal snacking cake reinvigorates that initial excitement. Plus, it uses a ton of both apple butter and cider to make the cake exceptionally autumnal (and so they don’t go to waste). But don’t worry: You’ll still have a little left for your other apple butter and apple cider recipes.

After you poke holes all over a yellow cake, the two seasonal ingredients come together to make the poke cake’s filling, topped with caramel whipped cream. We knew right away we didn’t want to hide these orchard spoils in the frosting or bake away their flavor. Instead, using them as the filling lets their natural flavor stand out.

• Yellow cake mix: Grab a box of the best yellow cake mix from the store. We love how quick and easy it is, but you could also bake a yellow cake from scratch (just omit our recipe’s water, egg and oil measurements). Use a gluten-free version if needed.
• Eggs: Bring your eggs to room temperature by taking them out of the fridge 30 minutes before starting the recipe. They’ll emulsify into the batter better, creating a more stable cake structure.
• Sweetened condensed milk: Sweetened condensed milk is thick, rich and sugary, which makes it the perfect base for the filling. It fills in the holes without oversaturating the cake.
• Apple butter: Find apple butter seasonally at the grocery store, farmers market or your local apple orchard. You can also make apple butter from scratch!
• Apple cider: Thin the mixture with a little apple cider (or apple juice) so the filling flows into the holes without diluting the apple flavor.
• Frozen whipped topping: Find whipped topping in the freezer section of the grocery store and let it thaw in the fridge for a few hours before using it.
• Caramel ice cream topping: Caramel sauce flavors the whipped topping, transforming it into a light and airy caramel frosting for the cake.

Pour the batter into a greased 13×9-inch baking dish. Bake the cake until a toothpick inserted in the center comes out clean, 25 to 35 minutes. Cool the cake for 15 minutes.

Pierce the cake with the end of a wooden spoon or a straw in 1/2-inch intervals.

In a small bowl, whisk together the sweetened condensed milk, apple butter and apple cider until they’re smooth. Immediately spread the filling into holes and over the top of the cake. Refrigerate the cake for one hour.

Recipe Variations

• Try another frosting: Instead of a caramel whipped cream topping, finish the cake with cream cheese frosting, maple frosting, vanilla frosting or stabilized whipped cream. Don’t use homemade whipped cream, as it will deflate within a few hours.
• Add fall spices: Deepen the cozy, warming flavors of the cake by adding cinnamon, nutmeg, ginger and cloves (or an apple pie spice blend) into the cake batter. Add the spices when you dump the cake mix into the bowl, whisk everything together, then add the water, eggs and oil.
• Use a different cake mix: Feel free to try any of the other cake mixes at the grocery store. French vanilla or spice cake mix would work well here. Skip the water, eggs, and canola oil measurements in our recipe and use the ones as directed by your new box of cake mix.

How to Store Apple Cider Poke Cake

Store apple cider poke cake covered in the fridge for up to four days. Keep it covered in storage wrap or transfer leftover slices to an airtight container. If you don’t keep it covered, the frosting will absorb lingering fridge smells.

Can you make apple cider poke cake in advance?

Yes, you can make apple cider poke cake in advance. The day before serving, bake the cake and follow the recipe through pouring the filling into the holes. Cover the cake with storage wrap and refrigerate it overnight. A few hours before serving the cake, take the cover off and decorate it with the frosting.

Can I use applesauce instead of apple butter for this poke cake?

I don’t recommend using applesauce instead of apple butter for this poke cake. Applesauce doesn’t have as strong an apple flavor as apple butter because it’s less concentrated. It’s also much more liquid, which means it will seep into the cake and make it soggy. The good news is that you can make apple butter from applesauce, so there’s no need to take a last-minute trip to the store.

Can I bake apple cider poke cake in a different-sized pan?

Yes, you can bake the apple cider poke cake in a different-sized pan. Instead of a 13×9-inch baking dish, divide the batter evenly between two greased 9-inch round cake pans or two 8-inch square pans. Follow the rest of the recipe (including baking instructions) as directed.

How should I serve the apple cider poke cake?

Apple cider poke cake is best served from the fridge or warmed slightly at room temperature. Serve the apple cider poke cake with a strong cup of coffee, warmed apple cider, an afternoon tea or after-dinner drinks like aged rum, brandy or late-harvest riesling.