gingerbread poke cake
Gingerbread Poke Cake is your ultimate holiday dessert recipe! This irresistible cake, filled with warm caramel sauce and topped with whipped cream and festive sprinkles, becomes the centerpiece of every holiday celebration. It's a fun cake recipe the whole family will love!
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Ingredients
15.25 ounce (432 g) box spice cake mix, or gingerbread cake mix (See note.)
1 cup (227 g) water
½ cup (100 g) vegetable oil
3 large eggs
2 tablespoons (42 g) unsulphured molasses
1 teaspoon ground ginger
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
14 ounces (396 g) caramel sauce, warmed
8 ounces (226 g) whipped topping, similar to a tub of Cool Whip
Holiday sprinkles, for garnish
Caramel sauce, for garnish
Instructions
Preheat the oven to 350°F, or whatever is listed on your box of cake mix, and lightly grease a 9x13-inch cake pan.
In a large mixing bowl, use an electric mixer to combine the cake mix, water, oil, eggs, molasses, ginger, cinnamon, cloves, allspice, and nutmeg.
15.25 ounce (432 g) box spice cake mix
1 cup (227 g) water
½ cup (100 g) vegetable oil
3 large eggs
2 tablespoons (42 g) unsulphured molasses
1 teaspoon ground ginger
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
Pour the batter into the prepared pan, and bake for 28-33 minutes or until a toothpick inserted in the center comes out clean.
After the cake bakes, let it cool for 5-10 minutes then use the end of a wooden spoon to poke several holes in the cake about 1-2 inches apart. Don't press the spoon all the way to the bottom of the cake, only go about ⅔ of the way through.
Warm the caramel sauce, and pour it over the cake. Scoop the whipped topping onto the cake and smooth it in even layer.
14 ounces (396 g) caramel sauce
8 ounces (226 g) whipped topping
Add sprinkles and a drizzle of caramel sauce, and refrigerate the cake for at least 30 minutes to set.
See post for storage and make ahead instructions.
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