Gingerbread Poke Cake Recipe
Gingerbread Poke Cake Recipe made with spice cake mix, ginger, cinnamon, buttermilk, molasses, eggs, oil, sweetened condensed milk, Cool Whip, caramel, and gingersnaps.
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Servings: 12
Ingredients
Gingerbread Cake
- 1 box spice cake mix
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 c buttermilk
- 1/2 c molasses
- 1/3 c vegetable oil or canola oil
- 4 large eggs
Filling and Topping
- 1 can sweetened condensed milk 14 oz
- 1 tub Cool Whip 8 oz, thawed
- Caramel ice cream topping as needed
- 12 to 15 gingersnap cookies crushed
- Additional crushed gingersnap cookies for garnish
Instructions
Preheat the oven.
- Preheat the oven to 350°F.
Prepare the baking pan.
- Grease a 7 x 11-inch cake pan and set aside.
Combine the cake ingredients.
- In a large mixing bowl, add the dry spice cake mix, ground ginger, ground cinnamon, buttermilk, molasses, eggs, and oil.
Mix the batter.
- Stir until the ingredients are fully combined and a smooth batter forms.
Transfer the batter.
- Pour the batter into the prepared cake pan and spread it evenly.
Bake the cake.
- Bake for 30 to 32 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely.
- Remove the cake from the oven and allow it to cool completely in the pan.
Poke the cake.
- Using a straw or the handle of a wooden spoon, poke holes evenly across the cooled cake.
Add the sweetened condensed milk.
- Pour the sweetened condensed milk evenly over the top of the cake, allowing it to flow into the holes.
Chill the cake.
- Cover the cake and refrigerate for at least 4 hours, or overnight.
Add the whipped topping.
- Spread an even layer of thawed Cool Whip over the chilled cake.
Add the cookie topping.
- Sprinkle the crushed gingersnap cookies evenly over the Cool Whip layer.
Chill again.
- Return the cake to the refrigerator and chill for an additional 2 hours.
Finish with caramel.
- Before serving, drizzle caramel ice cream topping over the cake.
Garnish and serve.
- Garnish with additional crushed gingersnap cookies or a whole gingersnap cookie, if desired. Slice into 12 servings and serve chilled.
Notes
To make this Gingerbread Poke Cake Recipe gluten free, replace the spice cake mix with a certified gluten-free spice cake mix. If a gluten-free spice cake mix is unavailable, use a certified gluten-free yellow or vanilla cake mix and add additional warm spices, such as ginger, cinnamon, nutmeg, and cloves, to taste. Verify that the sweetened condensed milk, molasses, Cool Whip, caramel topping, gingersnap cookies, spices, and all packaged ingredients are labeled gluten free or free from gluten-containing additives. Use certified gluten-free gingersnap cookies for the topping and garnish. Prepare the cake with clean mixing bowls, utensils, measuring cups, and a clean baking pan to prevent cross-contact with gluten-containing ingredients.