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–+ servings
Gingerbread Poke Cake

Irresistible Gingerbread Poke Cake Bursting with Flavor

This Gingerbread Poke Cake is a festive dessert that combines spiced gingerbread with rich caramel and is topped with whipped cream and gingersnap crumble.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gingerbread Cake
  • 1 box gingerbread cake mix Use store-bought or homemade.
  • 3 large eggs For best results.
  • 1 cup water Can replace with brewed coffee for richer flavor.
For the Caramel Layer
  • 1 cup caramel sauce Homemade is recommended.
For the Whipped Cream Topping
  • 2 cups heavy cream Coconut cream for dairy-free option.
  • 1 teaspoon cinnamon Freshly ground is ideal.
  • 1 pinch nutmeg Taste before adding.
For the Gingersnap Crumble
  • 1 cup gingersnap cookies Can substitute with graham crackers.

Equipment

  • 9x13 inch baking pan
  • Mixing bowl
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Prepare the gingerbread cake mix according to package instructions, pouring the batter into the pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool for about 10 minutes, then poke holes all over the top of the cake with the handle of a wooden spoon.
  3. While the cake is still warm, drizzle the caramel sauce over the top and into the holes. Allow to soak in for 15 minutes.
  4. In a mixing bowl, pour in 2 cups of heavy cream and add 1 teaspoon of cinnamon along with a pinch of nutmeg. Whip until soft peaks form, about 3–5 minutes.
  5. Spread whipped cream evenly across the top of the cooled cake and sprinkle crushed gingersnap cookies generously over it.
  6. Cover with plastic wrap and refrigerate for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 230mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 100mgIron: 1mg

Notes

Ensure the gingerbread cake is completely cooled before adding toppings to avoid melting the whipped cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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