Gingerbread Poke Cake

My Gingerbread Cake Recipe is the perfect Christmas cake! This one is easy to make with a cake mix and is a poke cake so it’s moist and full of flavor in every bite. Use whipped cream or Cool Whip frosting for a fun twist on a classic holiday cake.

Gingerbread Poke Cake

Gingerbread cake is good, but Gingerbread POKE Cake is even better! This is made easy with a cake mix because the holidays are already tough enough. Need a last minute dessert – this one is the one you should make.

Poke cakes are cakes baked in a sheet pan and then poked while hot. The holes are filled with something sweet; in this case it’s butterscotch ice cream topping. Once the cake cools you frost it with Cool Whip and it tastes like Christmas!

Important Ingredients

• Gingerbread Cake Mix – Betty Crocker sells one at the holidays, and you’ll often find store brand ones too. (Sometimes this is labelled as gingerbread loaf.) The cake mix comes with all the molasses, ground cinnamon, nutmeg, ground ginger and other spices you’ll need already in the cake.
• Butterscotch Ice Cream Topping – You can also just use caramel sauce if that’s what you can find.
• Sweetened Condensed Milk – Use regular or fat free.
• Cool Whip – Or you can use freshly whipped cream or whipped cream frosting or even cream cheese frosting.

How to make Gingerbread Cake

1. Make your cake according to the package directions, using the eggs, water, and oil called for on the box. Pour the batter into a 9×9-inch square pan. Bake according to the package directions, or until a toothpick comes out clean.
2. While the cake is hot from the oven, poke lots of holes in it using the back of a wooden spoon.
3. Pour sweetened condensed milk and ice cream topping all over the cake.
4. I like to sprinkle the top of the cake with toffee bits or crumbled gingerbread cookies. This is for texture; you can use nuts or anything you like. Let cool completely.
5. Top with whipped cream or Cool Whip and more toppings before serving.

Tip From Dorothy

Expert Tips

• Poke cakes are great for parties and they’re SO easy. They’re the perfect pot luck cake recipe!
• Be sure to grease your pan with cooking spray so the slices come out easily.
• Substitute melted unsalted butter for the oil called for on the box.
• Use your favorite toppings and frosting. Brown Sugar Frosting would be amazing too!
• You can make this up to 2 days ahead, it tastes better as it sits. Don’t frost it until before serving.

Gingerbread Poke Cake

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This Gingerbread Cake is poked and filled with butterscotch and topped with toffee – it's a fantastic easy holiday dessert!

Recipe Video

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Yield 10 servings

Serving Size 1 serving

Cook ModePrevent your screen from going dark

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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)

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Instructions

• Make cake as directed on the back of the box. Bake as directed in a 9×9-inch pan sprayed with nonstick cooking spray. Let cool for 20 minutes.
• Poke the cake with the back of a wooden spoon at least 15 times. Pour the sweetened condensed milk over the top of the cake, making sure that it gets in the holes. Pour the butterscotch ice cream topping over the top of the cake, making sure it gets in the holes also.
• Top the cake with an even layer of Cool Whip (use at least half the container, more if you like lots!) Sprinkle with toffee bits.
• Chill for 4-6 hours for flavors to meld. Best served at room temperature.

Recipe Notes

• The toppings recipe is written for a cake baked in a 9×9-inch pan. If your mix calls for a 9×13-inch pan, double the filling and toppings.
• Use your favorite toppings and frosting. Toffee bits, nuts, even crushed cookies or gingersnaps are perfect. Cool Whip is easy but you can swap out whipped cream or your favorite frosting.
• You can make this up to 2 days ahead, it tastes better as it sits. Don’t frost it until before serving.
• If you can’t find gingerbread cake mix, you can use spice cake mix. That usually makes a 9×13 pan size cake. In that case, double the sweetened condensed milk, butterscotch, cool whip and toffee bits.

Recipe Nutrition

Serving: 1serving | Calories: 439kcal | Carbohydrates: 68g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 405mg | Potassium: 274mg | Fiber: 1g | Sugar: 52g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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