Apple Spice Poke Cake with Caramel

1 spice cake mix (yellow or white cake mix work well too)

1 T. apple pie spice

1/2 c. water

1/3 c. oil

3 eggs

2 t. vanilla

20 oz. can apple pie filling (I used caramel apple pie filling), chopped

1 c. caramel ice cream sauce (I used 1 can of Eaglebrand milk that had caramelized), warmed

8 oz. whipped topping

2/3 c. toffee bits

Preheat oven to 350. Spray a 9x13 glass* dish. Beat cake mix, apple pie spice, water, oil, eggs, and vanilla on medium for 2 minutes. Fold in the pie filling. Pour into sprayed dish. Bake 28-30 minutes until cake is done. Cool for 10 minutes. Using the handle of a wooden spoon, poke holes in cake. Pour and spread caramel over cake, making sure to fill every hole. Cool cake completely. Top with whipped topping and toffee bits. Cover and keep in refrigerator until ready to serve. So yummy!

*Be sure to use a glass dish for desserts that need to be refrigerated or the metal pans will cause the dessert to have a metal taste.

**If you don't want to use canned pie filling, cut up 5 apples and cook them in a frying pan with 1/4 c. butter and 1/4 c. sugar. Stir frequently until apples are tender and add to the recipe.

1st picture: poked baked cake; 2nd picture: poked baked cake with caramel sauce; 3rd picture: apple spice poke cake ready to serve.