Published: · Modified: by Megan Porta · This post may contain affiliate links.
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Gingerbread Poke Cake = the marriage of Gingerbread Cookies and cake! This cake is beyond delicious and a total crowd pleaser.
Ohhh goodness I am tired. ‘Tis the season. SO much is going on this time of year, isn’t it? Is anyone else feeling slightly crazy?
I have been trying so hard to squeeze in as much holiday baking as possible. Last week was Dan’s birthday, so I made him this delicious Gingerbread Poke Cake. It was YUMMY and festive!
This cake is completely saturated with flavor, and um…sugar. It is seriously delish.
HOW TO MAKE GINGERBREAD POKE CAKE
STEP 1
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).
STEP 2
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.
STEP 3
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.
RECIPE NOTES: GINGERBREAD POKE CAKE
- 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.
BEST DESSERTS FOR HOLIDAY BAKING
Add these delicious treats to your holiday baking list, too!
- These deliciousChewy Gingersnapsare the perfect chewy treat. Plus they are super easy to make. Flavored with molasses and spices and the finishing touch – topped with simple icing!
- These are the BESTSugar Cookies. They are super easy to make (using only seven ingredients) and they are perfect for decorating. You will never need another sugar cookie recipe again!
- Triple Chocolate Cookies with Peppermint Frostingare already thick and perfect, but Nutella sends them over the edge of perfection. Don’t skip the peppermint buttercream frosting because it transforms them into perfection.
- TheseChocolate Kiss Cream Cheese Cookiesare a great dessert for gatherings any time of the year. They are light, creamy and sugary, with just the perfect kiss of milk chocolate!
- Oreo Ballsare an easy no-bake dessert requiring only three ingredients! This easy dessert is great for the holidays or any time of year. Decorate with colored sprinkles to be festive and match the occasion.
- These are the BESTGingerbread Cookiesyou’ll find! Super easy to make and loved by everyone. Great for the holidays!
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
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour
Servings: 9
Calories: 741kcal
Author: Megan Porta
Ingredients
- 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
FROSTING
- 8 oz cream cheese softened
- 1/4 cup butter softened
- 3 cups powdered sugar
- 1 tsp vanilla
- 20 gingersnap cookies crushed (for topping)
Instructions
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.
Notes
- 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.
Nutrition
Calories: 741kcal | Carbohydrates: 123g | Protein: 8g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 818mg | Potassium: 394mg | Fiber: 2g | Sugar: 79g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 4mg
Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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Reader Interactions
Comments
Lori
I was feeling nostalgic for ginger snap cookies that my mom used to make when I found this recipe.
My husband and sons told me they don’t like ginger bread or snaps and don’t make it. Well I did anyways because I needed the flavor and now this is my whole family’s favorite dessert ever! They went wild and it vanished before my eyes! But not before I got a piece thank goodness. The most flavorful and delicious cake ever!!Reply
- Megan Porta
That is a wonderful! I love that you went with it and now it’s enjoyed by all. Thank you for sharing, Lori!
Reply
- Holly Nock
There is no ingredient/measurement list. A whole can of sweetened condensed milk? A whole jar of caramel sauce? What size? For the frosting how much cream cheese, butter, powdered sugar and vanilla? Guess I’ll wing it
Reply
- Megan Porta
Hello, depending on where you are viewing this recipe, it has a recipe card at the bottom of the post. I would recommend trying a new browser like Chrome and look at the recipe there. It is definitely important to have instructions!
Ingredients
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
FROSTING
8 oz cream cheese softened
1/4 cup butter softened
3 cups powdered sugar
1 tsp vanilla
20 gingersnap cookies crushed (for topping)Reply
- Paula B.
This looks fabulous! I just finished baking egg-free gingerbread men for my food-allergic son to share at his class party this week. I can’t believe Christmas is practically HERE! I’m so behind, with much baking and shopping to do. Talk about feeling crazy… I just need time to stop, so I can catch up!
Reply
- Kit White
This looks so delicious. I love anything ginger and, in fact, considered naming my daughter Ginger. She wound up with the name Ananda which, in Sanskrit, means bliss.
Reply
- Cathy
This sounds (and looks) incredibly delicious! I love surprising family with new things, so I’m planning to make this for both family Christmas Eve and Christmas Day celebrations.
Wishing all peace and love for the holiday season and the new year!
Reply
- Bianca
you are not alone!! that cake looks so good 🙂
Reply
- Laurie
Looks great for the church pot luck, and a pre Christmas luncheon.
Merry Christmas!Reply
