Gingerbread Poke Cake

Gingerbread Poke Cake

from insanelygoodrecipes.com
45 min

Looking for a festive treat? This gingerbread poke cake is just the ticket! With a creamy whipped topping and caramel sauce, it'll be a surefire hit.

Ingredients

  • 1 (14.5 ounce) box box gingerbread cake mix
  • ingredients listed on the package
  • 1/4 cup molasses, optional
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup caramel sauce, optional
  • 1 (8 ounce) tub whipped topping, thawed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • Crushed gingersnap cookies or graham crackers
  • Caramel drizzle
  • Sprinkle of cinnamon or powdered sugar

Directions

  1. 1

    Preheat your oven to 350°F (or as directed on the cake mix package). Prepare the gingerbread cake mix according to the package instructions. Add the optional molasses for a deeper flavor. Pour the batter into a greased 9x13-inch baking dish.

  2. 2

    Bake according to the package directions or until a toothpick inserted into the center comes out clean.

  3. 3

    Remove the cake from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon or a large straw, poke holes throughout the cake, spacing them about an inch apart.

  4. 4

    In a bowl, mix the sweetened condensed milk with the caramel sauce. Pour the mixture evenly over the cake, ensuring it seeps into the holes. Let the cake absorb the filling and cool completely.

  5. 5

    In a separate bowl, fold the ground cinnamon, nutmeg, and vanilla extract (if using) into the whipped topping. Spread the spiced whipped topping evenly over the cooled cake.

  6. 6

    Sprinkle crushed gingersnap cookies or graham crackers over the top. Drizzle with a bit of caramel sauce and sprinkle lightly with cinnamon or powdered sugar for a decorative touch.

  7. 7

    Refrigerate the cake for at least 2 hours before serving to let the flavors meld. Slice and serve cold for a perfect holiday treat!