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Gingerbread Poke Cake

A moist, spiced gingerbread cake filled with caramel or condensed milk, topped with whipped cream and crushed gingersnaps — a cozy holiday dessert classic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Holiday
Calories: 310
Ingredients Equipment Method

Ingredients
  

Cake Ingredients
  • 1 box gingerbread cake mix
  • 1 cup water
  • 1/4 cup molasses
  • 1/4 cup vegetable oil
  • 2 large eggs
Filling & Topping
  • 1 cup sweetened condensed milk or caramel sauce
  • 1 tub (8 oz) whipped topping, thawed
  • 1/2 cup crushed gingersnap cookies
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • optional caramel drizzle or butterscotch sauce

Equipment

  • Mixing bowl
  • Whisk
  • 9x13 baking dish
  • Wooden spoon

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Mix gingerbread cake mix, water, molasses, oil, and eggs until smooth.
  3. Pour into pan and bake 30–35 minutes until toothpick comes out clean.
  4. Poke holes in warm cake and pour sweetened condensed milk or caramel over top.
  5. Cool completely, then spread whipped topping over cake.
  6. Sprinkle with crushed gingersnaps and drizzle caramel if desired.