Gingerbread Poke Cake Recipe
This Gingerbread Poke Cake Recipe combines rich spice cake, molasses, and condensed milk, topped with Cool Whip, caramel drizzle, and gingersnap cookies for the ultimate holiday dessert.
12 Servings
Ingredients
For the Cake:
- 1 box spice cake mix
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ cup buttermilk
- ½ cup molasses
- ⅓ cup vegetable or canola oil
- 4 large eggs
For the Filling and Topping:
- 1 can 14 oz sweetened condensed milk
- 1 tub 8 oz Cool Whip thawed
- Caramel ice cream topping for garnish
- 12 –15 gingersnap cookies crushed (plus additional for garnish)
Instructions
Prepare the Pan:
- Preheat the oven to 350°F. Grease a 7 x 11-inch cake pan and set aside.
Mix the Batter:
- In a large mixing bowl, combine the spice cake mix, ground ginger, ground cinnamon, buttermilk, molasses, eggs, and oil. Stir until the ingredients are fully incorporated and smooth.
Bake the Cake:
- Pour the batter into the prepared pan and bake for 30–32 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before proceeding.
Poke and Fill:
- Using the handle of a wooden spoon or a straw, carefully poke evenly spaced holes across the surface of the cooled cake. Pour the sweetened condensed milk evenly over the cake, allowing it to seep into the holes. Cover and refrigerate for at least 4 hours, or overnight for best results.
Add Topping:
- Once the cake has chilled, spread an even layer of Cool Whip across the surface. Sprinkle with the crushed gingersnap cookies. Cover again and refrigerate for an additional 2 hours to set.
Garnish and Serve:
- Before serving, drizzle with caramel sauce and garnish with a whole gingersnap cookie, if desired. Serve chilled.
Notes
To make this Gingerbread Poke Cake Recipe gluten-free, substitute a certified gluten-free spice cake mix for the standard version and use gluten-free gingersnap cookies. All other listed ingredients are naturally gluten-free.