Gingerbread Poke Cake Recipe

Gingerbread Poke Cake = the marriage of Gingerbread Cookies and cake! This cake is beyond delicious and a total crowd pleaser.

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 1

Servings:

Calories: 741kcal

▢ 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

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.

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.

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