‘Tis the season for cozy desserts, and this gingerbread poke cake is pure holiday magic in every bite.
Imagine a spiced gingerbread cake soaked in sweet caramel goodness, topped with a fluffy layer of whipped cream, with cinnamon and nutmeg.
Oh, and don’t even get me started on the crunchy gingersnap crumble on top. It’s like all your favorite festive flavors wrapped up in one bite.
I’m telling you, once you try it, you’ll bring this to every holiday gathering. Just be sure to grab a slice before it disappears!
Why You’ll Love This Gingerbread Poke Cake
Perfect for Holidays: This recipe combines classic holiday spices like cinnamon, nutmeg, and gingerbread. It’s an ideal dessert for festive gatherings and celebrations.
Rich, Indulgent Taste: The combination of gingerbread cake, sweetened condensed milk, caramel sauce, and spiced whipped topping creates a deeply satisfying dessert.
Easy Preparation: Using a boxed cake mix as the base makes this recipe a breeze to whip up, even for novice bakers.
Make-Ahead Convenience: Since the cake needs to be refrigerated for at least 2 hours before serving, it’s a great option for preparing in advance.
Ingredients
- Gingerbread Cake Mix: It creates the classic spicy-sweet foundation of this poke cake.
- Eggs, Oil, and Water: Standard cake mix additions provide structure and moisture.
- Molasses: It adds deep caramel notes and rich color to enhance the gingerbread flavor.
- Sweetened Condensed Milk: It creates a luscious filling as it seeps into the cake holes.
- Caramel Sauce: It adds buttery sweetness and complements the gingerbread spices.
- Whipped Topping: A light, fluffy cream provides a cloud-like layer on top of the cake.
- Ground Cinnamon and Nutmeg: Warming spices enhance the seasonal flavors and add aromatic depth to the topping.
- Vanilla Extract: It adds subtle sweetness and complexity to the whipped topping.
- Garnishes: Crushed cookies add crunch, while caramel drizzle and spice dustings provide visual appeal and extra flavor dimensions.
How to Make Gingerbread Poke Cake
This might be one of the easiest holiday desserts you’ll ever make!
1. Prepare the batter. 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 9×13-inch baking dish.
2. Bake the cake. Bake according to the package directions or until a toothpick inserted into the center comes out clean.
3. Poke the holes. 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. Add the filling. 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. Prepare the topping. 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. Garnish. 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. Chill and serve. Refrigerate the cake for at least 2 hours before serving to let the flavors meld. Slice and serve cold for a perfect holiday treat!
Tips for the Best Gingerbread Poke Cake
For the very best cake, follow these tips and tricks.
- Keep things even. Use the handle of a wooden spoon or a large straw to poke holes about 1 inch apart, ensuring the filling is distributed evenly throughout the cake.
- Warm up the filling. Warm the sweetened condensed milk and caramel sauce slightly before pouring it over the cake. This will help it seep into the holes more easily.
- Spice up the whipped topping. Mix cinnamon, nutmeg, and vanilla extract into the whipped topping for an extra flavor to complement the gingerbread spices.
- Crush up the cookies well. For a better texture contrast, crush gingersnap cookies or graham crackers finely using a food processor or by hand.
- Go homemade. You can substitute homemade whipped cream for the store-bought whipped topping. Just whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and the spices until stiff peaks form.
- Try yummy variations. Try different fillings like vanilla pudding or eggnog. Drizzle the cake with chocolate sauce. For an extra festive twist, top with mini gingerbread men cookies or candied ginger pieces.
How to Store
Keep your leftover cake fresh by following these steps.
To Store: Store the gingerbread poke cake covered in the refrigerator for up to 5 days. Keep the cake in an air-tight container to prevent it from absorbing other flavors.
To Freeze: For best results, freeze the cake without the whipped topping and garnishes. Wrap it tightly in plastic wrap and aluminum foil for up to 3 months. After thawing overnight in the refrigerator, add the fresh whipped topping and garnishes before serving.
Gingerbread Poke Cake
12
servings20
minutes25
minutes391
kcalLooking 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
- For the Cake:
1 (14.5 ounce) box box gingerbread cake mix
ingredients listed on the package
1/4 cup molasses, optional
- For the Filling:
1 (14 ounce) can sweetened condensed milk
1/2 cup caramel sauce, optional
- For the Topping:
1 (8 ounce) tub whipped topping, thawed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
- For Garnish:
Crushed gingersnap cookies or graham crackers
Caramel drizzle
Sprinkle of cinnamon or powdered sugar
Instructions
- 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 9×13-inch baking dish.
- Bake according to the package directions or until a toothpick inserted into the center comes out clean.
- 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.
- 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.
- 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.
- 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.
- Refrigerate the cake for at least 2 hours before serving to let the flavors meld. Slice and serve cold for a perfect holiday treat!
Notes
- Warm the sweetened condensed milk and caramel sauce slightly before pouring it over the cake to help it seep into the holes more easily.
- You can substitute homemade whipped cream for the store-bought whipped topping by whipping 1 cup of heavy cream with 2 tablespoons of powdered sugar and the spices until stiff peaks form.
- For an extra festive twist, top with mini gingerbread men cookies or candied ginger pieces.
