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
Scale
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
