Caramel Apple Poke Cake with Powdered Sugar

Serves 12 in about 1 hour. The pot starts with lg eggs, then heavy whipping cream.

Ingredients

• 3 lg eggs
• 1 (21 oz) can apple pie filling
• ½ teaspoon vanilla extract
• 1 ½ teaspoons cinnamon
• ½ teaspoon nutmeg
• 1 yellow cake mix
• 1 (17 oz) bottle caramel topping
• 1 ½ cups heavy whipping cream
• ¾ cup powdered sugar

Method

1. Warm oven to 350° F.
2. Butter a 9"x13" baking dish.
3. In a mixing bowl, beat the eggs. Then add the apple pie filling, vanilla, and the spices. Stir well.
4. Stir in the cake mix and mix very well.
5. Tip in the batter into the buttered baking dish and spread to even out. Cook at 350° for 30 to 40 minutes, until the top is a dark golden brown. If you underbake it, the cake will fall in the center.
6. Leave it to the cake cool in the baking dish, on a rack.
7. With a straw, or something the same size, poke holes in the cake about every 2 inches or so.
8. Tip in the caramel topping evenly over the cake, making sure some gets down into the holes.
9. In a mixing bowl, pour in the heavy cream and beat it, starting on medium speed for a couple of minutes, then on high, until stiff peaks start to form.
10. Gradually add the powdered sugar and mix on medium speed to incorporate. Don't overbeat the cream or you will have butter!
11. Smooth the frosting over the cake and sprinkle with a little cinnamon.
12. Keep refrigerated until 15 minutes or so before serving.

More dessert ideas are in the dessert collection.