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Gingerbread Poke Cake

Gingerbread Poke Cake: A Cozy Holiday Delight to Savor

This Gingerbread Poke Cake combines warm spices, caramel drizzle, and fluffy whipped cream, creating a delightful dessert perfect for the holiday season.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Gingerbread Cake Mix Add eggs, water, and oil as instructed.
For the Caramel
  • 1 cup Caramel Sauce Store-bought or homemade.
For the Whipped Topping
  • 1 cup Heavy Whipping Cream Can substitute with dairy-free cream.
  • 1 teaspoon Ground Cinnamon Adjust to taste.
  • ¼ teaspoon Ground Nutmeg Optional.
For the Topping
  • 1 cup Gingersnap Cookies Crushed, can use graham crackers.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • 9x13-inch cake pan
  • skewer

Method
 

Step-by-Step Instructions for Gingerbread Poke Cake
  1. Preheat your oven to 350°F (175°C). Prepare gingerbread cake mix according to package instructions; combine mix with eggs, water, and oil. Pour batter into greased cake pan and bake for 25-30 minutes, or until toothpick comes out clean. Allow cake to cool completely.
  2. Once cooled, poke holes all over the cake surface with a skewer about an inch apart.
  3. Pour caramel sauce over the cake, allowing it to seep into the holes. Let sit for 10 minutes.
  4. In a mixing bowl, whip cream until it thickens. Gradually add cinnamon and nutmeg while whipping until soft peaks form.
  5. Spread whipped cream over the cake and sprinkle crushed gingersnap cookies on top.
  6. Cover and refrigerate for at least 1 hour before serving. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 310kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 24gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

Ensure heavy whipping cream is at room temperature for better whipping. Refrigerate leftovers properly.

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