Caramel Apple Poke Cake

Caramel Apple Poke Cake 1 spice cake mix I like Duncan Hines Just use the mix, DO NOT follow the directions on the back!! 4 eggs 1/2 cup vegetable oil 1/2 cup water 1/2 cup apple sauce 1 package caramel instant vanilla pudding Filling: 3/4 cup sweetened condensed milk 1/4 cup caramel topping 1/2 cup apple juice Topping: 4 apples peeled and chopped 1 1/2 tablespoons butter sprinkle cinnamon and sugar to taste 8 oz container Cool Whip or 3 cups homemade Cool Whip Preheat oven to 350; grease 9x13 metal pan. Mix all the ingredients for the cake in a mixer for 7 minutes. I love to use my Kitchen Aid mixer for this! Pour batter into prepared pan and place in the oven and bake 30-35 minutes or until center is cooked and the sides of the cake start to pull away from the pan. While cake is baking, add a medium skillet over medium-high heat. Add apples and butter. Cook apples until tender. Sprinkle with cinnamon and sugar and remove from heat, set aside. Allow apples to completely cool. Once cooled set them in the fridge until ready to use. Completely cool cake. Once cooled poke holes into the cake using the pointy end of a spatula. In a small mixing bowl combine sweetened condensed milk, caramel topping, and apple juice. Mix together until well combined. Pour an d spread mixture evenly over cake. Set the cake in the fridge for 1 hour. Top cake with Cool Whip and spread evenly to cover the entire cake. Top Cool Whip with chilled apples. Cut, drizzle piece with caramel if you desire and serve.