Apple Cider Poke Cake

Fall is upon us now so I wanted to make some delicious desserts using some of my favorite fall flavors.  This weekend we were hoping to go to a pumpkin patch or to go apple picking, but it is pouring here.  While I would love to spend some time outside, it is always nice having a lazy weekend.  We are chilling in the house, lounging on the couch and watching movies.  When you are stuck inside with bad weather one of the best things to do in my opinion is to bake.
Last weekend we also didn’t have great weather, so since we couldn’t be outside weekend to enjoy the fall, I decided to make a cake.  My favorite type of cake to make is a poke cake because it is so easy to make and tastes spectacular.  I have made other variations of fall poke cakes, but I knew that I need to make one with apple cider.
This Apple Cider Poke Cake is the perfect fall dessert and is really easy to make.  The apple cider poked into the cake adds a slight apple cider flavor that is not too overpowering and gives the cake so much flavor.  This cake starts out easy with a boxed mix.  Once the cake was cool, I poured in a mixture of sweetened condensed milk and apple cider.  The cake is then topped with apple cider whipped cream and caramel drizzled on top.
My whole family loved this poke cake.  This was a great treat for the fall.  If you are a big fan of apple cider like we are, this cake would also be great for any season.  My husband brought the leftovers to his work (because I don’t need a whole cake sitting in my fridge) and they all loved it as well.  I hope you try this delicious and easy cake, my family can’t wait to make it again!



Apple Cider Poke Cake


  • 1 box (15.25 ounces) yellow cake + the ingredients on the back of the box
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup apple cider
  • Topping
  • 1 container (8 ounces) Cool Whip
  • 1/4 cup apple cider
  • caramel ice cream topping (optional)


  1. Prepare the yellow cake according to the directions on the box.
  2. Once the cake is completely cooled, use a wooden spoon to poke holes evenly throughout the cake, making about 25-30 holes.
  3. In a small bowl mix together the sweetened condensed milk, and the 1/2 cup apple cider until combined.
  4. Pour the sweetened condensed milk mixture evenly over the cake, trying to fill up the holes.
  5. Combine the 1/4 cup apple cider and the Cool Whip in the Cool Whip container. Then spread the Cool Whip mixture on top of the cake.
  6. Refrigerate for at least 4 hours or overnight. When ready to serve if desired, drizzle the caramel topping on top. This makes about 12 large pieces.
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