Gingerbread Poke Cake = the marriage of Gingerbread Cookies and cake! This cake is beyond delicious and a total crowd pleaser.
INGREDIENTS
CAKE
–20 oz gingerbread cake mix (SUBSTITUTION: box of spice cake mix + 2 tsp ground ginger + 3 eggs + 1/3 c molasses + 1/3 c oil + 1/3 c milk)
–7 oz sweetened condensed milk
–6 oz caramel ice cream topping
INGREDIENTS
FROSTING
– 8 oz cream cheese softened
–1/4 cup butter softened
–3 cups powdered sugar
–1 tsp vanilla
–20 gingersnap cookies crushed (for topping)
STEP 1
Preheat oven to 350 degrees F. Coat a 9×9 square baking dish with cooking spray and set aside.
STEP 2
Prepare cake mix according to package directions. Or activate plan B and add in the additional ingredients to a spice cake.
STEP 3
Poke 1/4-inch holes into cooled cake. Pour the sweetened condensed milk, followed by the caramel topping. Refrigerate for 30 minutes.
STEP 4
Frosting: Combine cream cheese, butter, powdered sugar and vanilla; mix until creamy. Evenly spread over cooled cake. Top with crushed gingersnap cookies.
RECIPE TIPS
If you cannot find Gingerbread cake mix, a spice cake mix can easily be transformed into one!
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.