Salted Caramel Apple Poke Cake

Salted Caramel Apple Poke Cake 1 box white cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 eggs 1 can (20 oz) apple pie filling 1/2 cup caramel sauce 1 teaspoon sea salt 1 container (8 oz) frozen whipped topping, thawed 1/3 cup butterscotch chips Heat oven to 350° F (325° F for dark or nonstick pan). Grease or lightly spray bottom only of 13 x 9-inch pan. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes. Add apple pie filling; beat 1 minute longer. Pour into pan. Bake as directed on box for 13 x 9-inch pan. Cool in pan on cooling rack 20 minutes. Meanwhile, in small bowl, mix 1/4 cup of the caramel sauce and the sea salt. Poke warm cake every inch with a straw or handle of wooden spoon, halfway into cake. Pour caramel-salt mixture over cake, allowing it to fill in holes. Spread cake with whipped topping. Drizzle with remaining 1/4 cup caramel sauce; top with butterscotch chips.