Gingerbread Poke Cake = 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?
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 completely saturated with flavor, and um…sugar. It is seriously delish.
HOW TO MAKE GINGERBREAD POKE CAKE
STEP 1
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).
STEP 2
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.
STEP 3
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.
RECIPE NOTES: GINGERBREAD POKE CAKE
- If you cannot find Gingerbread cake mix, a spice cake mix can easily be transformed into one! Follow directions below..
- Gingerbread cake substitution: Combine 1 box of spice cake mix + 2 tsp ground ginger + 3 eggs + 1/3 c molasses + 1/3 c oil + 1/3 c milk. This takes approximately 40 minutes to bake or until a toothpick inserted into the center comes out clean.
BEST DESSERTS FOR HOLIDAY BAKING
Add these delicious treats to your holiday baking list, too!
- These delicious Chewy Gingersnaps are the perfect chewy treat. Plus they are super easy to make. Flavored with molasses and spices and the finishing touch – topped with simple icing!
- These are the BEST Sugar Cookies. They are super easy to make (using only seven ingredients) and they are perfect for decorating. You will never need another sugar cookie recipe again!
- Triple Chocolate Cookies with Peppermint Frosting are already thick and perfect, but Nutella sends them over the edge of perfection. Don’t skip the peppermint buttercream frosting because it transforms them into perfection.
- These Chocolate Kiss Cream Cheese Cookies are a great dessert for gatherings any time of the year. They are light, creamy and sugary, with just the perfect kiss of milk chocolate!
- Oreo Balls are an easy no-bake dessert requiring only three ingredients! This easy dessert is great for the holidays or any time of year. Decorate with colored sprinkles to be festive and match the occasion.
- These are the BEST Gingerbread Cookies you’ll find! Super easy to make and loved by everyone. Great for the holidays!
Gingerbread Poke Cake Recipe
Ingredients
- 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
FROSTING
- 8 oz cream cheese softened
- 1/4 cup butter softened
- 3 cups powdered sugar
- 1 tsp vanilla
- 20 gingersnap cookies crushed (for topping)
Instructions
- 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.
Notes
- If you cannot find Gingerbread cake mix, a spice cake mix can easily be transformed into one! Follow directions below..
- Gingerbread cake substitution: Combine 1 box of spice cake mix + 2 tsp ground ginger + 3 eggs + 1/3 c molasses + 1/3 c oil + 1/3 c milk. This takes approximately 40 minutes to bake or until a toothpick inserted into the center comes out clean.
Thanks for the inspiration! Had a box of gingerbread mix in the pantry, and then spied a box of instant lemon pudding in there, so just made the cake as directed, did the poking, and poured the lemon pudding on top, getting it in all the holes…a little drizzle of icing on top and some gingerbread man sprinkles…hohoho!
I was feeling nostalgic for ginger snap cookies that my mom used to make when I found this recipe.
My husband and sons told me they don’t like ginger bread or snaps and don’t make it. Well I did anyways because I needed the flavor and now this is my whole family’s favorite dessert ever! They went wild and it vanished before my eyes! But not before I got a piece thank goodness. The most flavorful and delicious cake ever!!
That is a wonderful! I love that you went with it and now it’s enjoyed by all. Thank you for sharing, Lori!
There is no ingredient/measurement list. A whole can of sweetened condensed milk? A whole jar of caramel sauce? What size? For the frosting how much cream cheese, butter, powdered sugar and vanilla? Guess I’ll wing it
Hello, depending on where you are viewing this recipe, it has a recipe card at the bottom of the post. I would recommend trying a new browser like Chrome and look at the recipe there. It is definitely important to have instructions!
Ingredients
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
FROSTING
8 oz cream cheese softened
1/4 cup butter softened
3 cups powdered sugar
1 tsp vanilla
20 gingersnap cookies crushed (for topping)
This looks fabulous! I just finished baking egg-free gingerbread men for my food-allergic son to share at his class party this week. I can’t believe Christmas is practically HERE! I’m so behind, with much baking and shopping to do. Talk about feeling crazy… I just need time to stop, so I can catch up!
This looks so delicious. I love anything ginger and, in fact, considered naming my daughter Ginger. She wound up with the name Ananda which, in Sanskrit, means bliss.
This sounds (and looks) incredibly delicious! I love surprising family with new things, so I’m planning to make this for both family Christmas Eve and Christmas Day celebrations.
Wishing all peace and love for the holiday season and the new year!
you are not alone!! that cake looks so good 🙂
Looks great for the church pot luck, and a pre Christmas luncheon.
Merry Christmas!