A Sweet Caramel Apple Poke Cake So Easy, It’s Worth Celebrating

1. Preheat oven to 350°F. Grease a 13x9-inch baking pan. In a medium bowl whisk together the first four ingredients (through salt).

2. In a large bowl beat butter with an mixer on medium 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium until combined. Scrape bowl; beat 2 minutes. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add flour mixture and apple butter alternately, beating on low after each addition until combined. Fold in apples; spread into prepared pan.

3. 
   Bake until golden and a toothpick comes out clean, 30 to 35 minutes. Cool in pan on a wire rack 5 minutes. In a medium bowl whisk together dulce de leche and milk until smooth. If you like, reserve 2 Tbsp. for drizzling.

4. Using the handle of a wooden spoon, poke holes through cake 1 inch apart. Spread milk mixture over cake. Cool completely. Serve cake with Caramel Whipped Cream if desired. If you like, top with additional apples and reserved milk mixture.

How to Make Caramel Whipped Cream

In a chilled large bowl beat 1 cup heavy cream, 2 Tbsp. caramel-flavor ice cream topping, and 1 tsp. vanilla with a mixer on medium until stiff peaks form.