Meet the marriage of Gingerbread Cookies and cake! This cake is beyond delicious and a total crowd pleaser!
Ohhh goodness I am tired. ‘Tis the season. SO much is going on this time of year, isn’t it? Is anyone else feeling slightly crazy? Please leave me a comment if I’m not the only one. I will send my favorite commenter a little Christmas gift! I have been trying so hard to squeeze in as much holiday baking as possible. Last week was Dan’s birthday, so I made him this delicious Gingerbread Poke Cake. It was YUMMY and festive!
This cake is SATURATED with flavor, and um…sugar. It is seriously delish.
As noted in the recipe: if you cannot find Gingerbread cake mix, a spice cake mix can EASILY be transformed into one!
Wishing you ALL such a happy holiday season! Have a great week and please take the time to remember the most important things. Thank you so much for being here!
Gingerbread Poke Cake
- 20 oz. gingerbread cake mix prepared according to package directions (SUBSTITUTION: box of spice cake mix + 2 tsp ground ginger + 3 eggs + 1/3 c molasses + 1/3 c oil + 1/3 c milk) – takes approximately 40 minutes to bake or until a toothpick inserted into the center comes out clean
- 7 oz. sweetened condensed milk
- 6 oz. caramel ice cream topping
- 8 oz. package cream cheese softened
- 1/4 cup butter softened
- 3 cups powdered sugar
- 1 tsp. vanilla
- 20 gingersnap cookies crushed (for topping)
- Preheat oven to 350 degrees F. Coat a 9×9 square baking dish with cooking spray and set aside.
- Prepare cake mix according to package directions (if gingerbread cake mix cannot be found, follow above directions for turning spice cake into gingerbread cake).
- Poke 1/4-inch holes, one inch apart, into cooled cake. Pour the sweetened condensed milk into the holes, followed by the caramel topping. Refrigerate for 30 minutes.
- Prepare the frosting: Combine the cream cheese, butter, powdered sugar and vanilla and mix until creamy. Evenly spread over cooled cake. Top with crushed gingersnap cookies, cut into squares and serve.