Gingerbread Poke Cake Recipe
Introduction
This Gingerbread Poke Cake combines the warm, spicy flavors of gingerbread with a rich, creamy topping for a delightful holiday treat. Easy to make and beautifully festive, it’s perfect for gatherings or a cozy night in.
Ingredients
- 1 Gingerbread Cake Mix (plus ingredients listed to make the cake)
- ½ cup sweetened condensed milk
- ¾ cup butterscotch ice cream topping
- 8 ounces Cool Whip (or freshly whipped cream)
- 1 cup toffee bits (or other crunchy topping)
Instructions
- Step 1: Prepare the gingerbread cake according to the package instructions. Pour the batter into a 9×9-inch pan that has been sprayed with nonstick cooking spray. Bake as directed and allow to cool for 20 minutes.
- Step 2: Using the back of a wooden spoon, poke at least 15 holes evenly across the surface of the cooled cake. Pour the sweetened condensed milk over the top, making sure it seeps into the holes. Follow by pouring the butterscotch ice cream topping over the cake, again allowing it to fill the holes.
- Step 3: Spread an even layer of Cool Whip over the entire cake. Use at least half of the container, or more if you prefer a thicker topping.
- Step 4: Sprinkle the toffee bits evenly over the whipped topping. Chill the cake in the refrigerator for 4-6 hours to let the flavors meld together. For best results, serve the cake at room temperature.
Tips & Variations
- Substitute toffee bits with chopped nuts or crushed ginger snaps for different textures and flavors.
- Use freshly whipped cream instead of Cool Whip for a lighter, fresher topping.
- For extra gooeyness, warm the sweetened condensed milk slightly before pouring it onto the cake.
- Try adding a sprinkle of cinnamon or nutmeg on top of the Cool Whip for added warmth and aroma.
Storage
Store the cake covered in the refrigerator for up to 3 days. Allow it to come to room temperature before serving to enhance the flavors and textures. If desired, re-chill any leftovers before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a homemade gingerbread cake instead of a mix?
Absolutely! Any gingerbread cake recipe will work well in this poke cake. Just bake it in a 9×9-inch pan and follow the same poking and topping steps.
Can I make this cake ahead of time?
Yes, this cake can be prepared a day in advance. In fact, chilling for several hours improves the flavor and texture, making it a great make-ahead dessert.
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Gingerbread Poke Cake Recipe
- Total Time: 5 hours (including chilling time)
- Yield: 9 servings 1x
Description
This Gingerbread Poke Cake is a festive, indulgent dessert perfect for the holiday season. It combines a moist gingerbread cake base with sweetened condensed milk and rich butterscotch topping that soak into the cake’s pores, creating a luscious texture. Topped with fluffy Cool Whip and crunchy toffee bits, this poke cake is both creamy and crunchy, offering a delightful balance of flavors and textures. It’s easy to make and ideal for serving at holiday gatherings or cozy winter celebrations.
Ingredients
Gingerbread Cake
- 1 Gingerbread Cake Mix (plus ingredients required to prepare the cake as per package instructions)
Toppings & Extras
- ½ cup sweetened condensed milk
- ¾ cup Butterscotch ice cream topping
- 8 ounces Cool Whip (or freshly whipped cream)
- 1 cup toffee bits (or other crunchy topping)
Instructions
- Prepare the Cake: Make the gingerbread cake according to the package instructions, using a 9×9-inch pan sprayed with nonstick cooking spray. Bake as directed and then allow the cake to cool for 20 minutes.
- Poke the Cake: Using the back of a wooden spoon, poke at least 15 holes evenly across the surface of the cake. This allows the sweet toppings to soak deeply into the cake.
- Add Sweetened Condensed Milk and Butterscotch: Pour the ½ cup of sweetened condensed milk evenly over the cake, ensuring it seeps into the holes. Follow with pouring the ¾ cup of butterscotch ice cream topping over the cake, making sure it also fills the holes.
- Top with Whipped Cream and Toffee: Spread an even layer of Cool Whip over the top of the cake, using at least half the container (or more if you prefer a thicker layer). Sprinkle 1 cup of toffee bits over the whipped topping to add a crunchy texture.
- Chill to Set: Place the cake in the refrigerator and chill for 4 to 6 hours to allow the flavors to meld and the toppings to set. For best taste, serve at room temperature.
Notes
- Use a sturdy wooden spoon for poking the cake to create deep holes without breaking the cake apart.
- You can substitute toffee bits with chopped nuts, chocolate chips, or crushed candy bars as a crunchy topping.
- For a lighter option, substitute Cool Whip with freshly whipped cream or a dairy-free whipped topping.
- Chilling time is essential for the best flavor – don’t skip this step.
- This cake keeps well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Gingerbread poke cake, holiday dessert, moist gingerbread cake, butterscotch topping, poke cake recipe, easy holiday cake, festive dessert
