Gingerbread Poke Cake

This cake is the most lovely addition to a holiday spread with caramel and whipped cream topping and crushed gingersnap cookies on top.

I've made more poke cakes in recent years because I really just enjoy poke cakes. I won't say all, but I think most start with a box cake mix and just a few toppings - sweetened condensed milk and Cool Whip for sure. This gingerbread cake gets caramel sauce topping in addition to the milk. And the very top has crushed gingersnap cookies which is great for a bit of crunch and more spicy goodness. So if you're looking for a quick holiday cake recipe - this! This so much! It's great!

What you need:

• 1 box (14.5 oz) Gingerbread cake mix (plus ingredients called for on box)
• 1 can (14 oz) sweetened condensed milk
• 1/2 to 1 cup caramel sauce/ice cream topping
• 1 tub (8 oz) Cool Whip, thawed
• 1/2 cup crushed gingersnap or gingerbread cookies
  

Directions:

1. Make the cake according to box directions for a 9x13-inch glass baking dish.
2. Once it's done, let it cool for about 10 minutes and then poke holes into the cake with a wooden spoon.
3. Pour the sweetened condensed milk over the top focusing on pouring it in the holes.
4. Heat the caramel up enough to pour easily and pour on top of the cake, again focusing on pouring it in the holes.
5. Chill for about 30 minutes.
6. Then top with Cool Whip evenly and chill for about 3 1/2 hours.
7. When ready to serve, top with crushed cookies.
   

Recipe adapted from What's Cooking, Love?

I absolutely adore this Gingerbread Cheesecake with gingersnap crust, gingerbread and molasses filling, and a light rum whipped topping. Cake is fun, but so are brownies and The Recipe Critic has some delicious Gingerbread Brownies on her blog.

Gingerbread Poke Cake

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Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

• 1 box (14.5 oz) Gingerbread cake mix (plus ingredients called for on box)
• 1 can (14 oz) sweetened condensed milk
• 1/2 to 1 cup caramel sauce/ice cream topping
• 1 tub (8 oz) Cool Whip, thawed
• 1/2 cup crushed gingersnap or gingerbread cookies

Instructions

1. Make the cake according to box directions for a 9x13-inch glass baking dish.
2. Once it's done, let it cool for about 10 minutes and then poke holes into the cake with a wooden spoon.
3. Pour the sweetened condensed milk over the top focusing on pouring it in the holes.
4. Heat the caramel up enough to pour easily and pour on top of the cake, again focusing on pouring it in the holes.
5. Chill for about 30 minutes.
6. Then top with Cool Whip evenly and chill for about 3 1/2 hours.
7. When ready to serve, top with crushed cookies.

Notes:

Recipe adapted from What's Cooking, Love?

Created using The Recipes Generator