‘Tis the season for cozy sweets, and this Gingerbread Poke Cake is holiday magic in every bite. Picture a spiced gingerbread cake soaked in sweet caramel goodness, topped with a fluffy, cinnamon‑nutmeg whipped cream layer, and finished with a crunchy gingersnap crumble. It’s everything festive wrapped up in one unforgettable dessert.
Once you try it, you’ll want to bring this to every gathering. Just be sure to grab a slice before it disappears!
Why You’ll Love This Gingerbread Poke Cake
- Perfect for the holidays — Warm spices like cinnamon, nutmeg, and ginger bring seasonal vibes.
- Rich and indulgent — The contrast of moist cake, caramel soak, whipped topping, and crunchy crumble keeps every bite exciting.
- Easier than it sounds — Using a boxed cake mix as a base means you don’t need to be a baking pro.
- Great make‑ahead option — Because it needs chilling for a couple of hours, you can prep it ahead of time.
Ingredients & Their Roles
Here’s what you’ll need to make your holiday star dessert:
- Gingerbread cake mix – Gives the spiced base (you’ll add extra molasses optionally for more depth).
- Eggs, oil, water – Basic cake mix components for structure and moisture.
- Molasses – Adds deep caramel undertones and richer gingerbread flavor.
- Sweetened condensed milk – The “poke & soak” liquid that seeps into holes and makes the cake luscious.
- Caramel sauce – Enhances sweetness and melds with the condensed milk for a silky soak.
- Whipped topping or whipped cream – The light, airy layer on top.
- Cinnamon & nutmeg – Spice the whipped topping so it echoes the gingerbread flavors.
- Vanilla extract – Adds rounded sweetness and complexity.
- Gingersnap crumble – Provides texture contrast and festive crunch.
- Extra drizzle or dusting (caramel, powdered sugar, cinnamon) – Finishing touches to make it pop.
Instructions: Step by Step
- Prepare the cake batter.
Preheat oven (usually 350 °F or as per cake mix directions). Mix the gingerbread cake mix with eggs, oil, water, and optional molasses. Pour into a greased 9×13‑inch baking dish. - Bake the cake.
Bake until a toothpick inserted comes out clean. Let it cool for about 10 minutes. - Poke the holes.
Use the handle of a wooden spoon or large straw to poke holes about 1 inch apart across the surface. - Pour in the filling.
Combine sweetened condensed milk with caramel sauce. Pour evenly over the cake, guiding it into the holes. Let the cake absorb the soak while cooling. - Whipped topping.
Stir cinnamon, nutmeg, and vanilla into whipped topping (or fold into freshly whipped cream). Spread evenly over the cooled cake. - Garnish.
Sprinkle crushed gingersnaps on top, drizzle extra caramel if desired, and lightly dust with cinnamon or powdered sugar. - Chill & serve.
Refrigerate at least 2 hours. Slice and serve cold for the best texture and flavor melding.
Tips for the Best Poke Cake
- Even hole spacing ensures the soak reaches every part of the cake.
- Warm the filling slightly so it flows better into the holes.
- Spice your whipped topping so its flavor echoes and complements the gingerbread.
- Crush your cookies finely for a balanced crunch that doesn’t overpower.
- Use real whipped cream if you prefer over store‑bought whipped topping — whip heavy cream with powdered sugar and spices to stiff peaks.
- Try variations: Use vanilla pudding or eggnog instead of condensed milk, drizzle chocolate, or top with sliced candied ginger or mini gingerbread cookies.
Storage & Make-Ahead Tips
- Storage: Cover and refrigerate your cake for up to 5 days. Use an airtight container so it doesn’t absorb refrigerator smells.
- Freezing: Freeze the cake without whipped topping or garnishes. Wrap in plastic and foil, freeze up to 3 months. Thaw overnight in fridge, then add fresh whipped topping and decorations before serving.
This gingerbread poke cake delivers cozy holiday flavor, a satisfying texture contrast, and ease of preparation—all in one showstopper dessert. Want a Pinterest-ready title/description, printable recipe card, or social media version? I’d be happy to create those next!