Gingerbread Poke Cake Recipe
Introduction
This Gingerbread Poke Cake is a delightful twist on a classic holiday dessert. Moist gingerbread cake is infused with sweetened condensed milk and butterscotch topping, then finished with fluffy whipped cream and crunchy toffee bits for a perfect balance of flavors and textures.
Ingredients
- 1 Gingerbread Cake Mix (plus ingredients listed on the box 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)
Instructions
- Step 1: Prepare the gingerbread cake according to the instructions on the package. Pour the batter into a 9×9-inch pan that’s been sprayed with nonstick cooking spray and bake as directed. Allow the cake to cool for 20 minutes.
- Step 2: Use the back of a wooden spoon to poke at least 15 holes evenly across the cake. Slowly pour the sweetened condensed milk over the top, making sure it seeps into the holes. Then pour the butterscotch ice cream topping over the cake, allowing it to fill the holes as well.
- Step 3: Spread an even layer of Cool Whip over the cake, using at least half of the container or more if you prefer a creamier topping. Sprinkle the toffee bits evenly on top.
- Step 4: Refrigerate the cake for 4 to 6 hours to let the flavors meld together. For best taste, serve the cake at room temperature.
Tips & Variations
- Use freshly whipped cream instead of Cool Whip for a lighter, less sweet topping.
- Substitute toffee bits with chopped nuts or crushed ginger snaps for different textures.
- Try adding a pinch of cinnamon or nutmeg to the cake mix for extra warmth.
Storage
Store the cake covered in the refrigerator for up to 3 days. Before serving, allow it to come to room temperature to bring out the flavors. Leftovers can be reheated slightly in the microwave, but it is best enjoyed chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, this cake actually improves after chilling for several hours or overnight, which allows the flavors to meld perfectly.
What can I use if I don’t have butterscotch topping?
You can substitute caramel sauce or a similar sweet syrup to maintain the moistness and flavor profile of the cake.
Print
Gingerbread Poke Cake Recipe
- Total Time: 5 hours
- Yield: 9 servings 1x
Description
This Gingerbread Poke Cake is a festive and moist dessert that combines the warm flavors of gingerbread with the sweet creaminess of butterscotch and whipped topping. The cake is baked, then poked to allow sweetened condensed milk and butterscotch topping to seep in, creating a rich and gooey texture. Topped with whipped cream and crunchy toffee bits, it’s a perfect holiday treat that’s both easy to make and delightfully indulgent.
Ingredients
For the Gingerbread Cake
- 1 Gingerbread cake mix, plus ingredients listed on the box to make the cake (usually eggs, oil, and water)
Toppings and Fillings
- 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: Preheat your oven and prepare the gingerbread cake mix according to the package instructions. Grease a 9×9-inch baking pan with nonstick cooking spray. Pour the batter into the pan and bake as directed on the box. Once baked, allow the cake to cool for 20 minutes to set.
- Poke and Pour Toppings: Using the back of a wooden spoon, poke the cake at least 15 times to create holes. Slowly pour the ½ cup of sweetened condensed milk evenly over the cake, ensuring it seeps into the holes. Follow by pouring ¾ cup of butterscotch ice cream topping over the cake, again allowing the mixture to penetrate through the holes.
- Add Whipped Cream: Spread an even layer of 8 ounces of Cool Whip or freshly whipped cream over the top of the cake, using at least half of the container or more if desired for a richer topping.
- Top with Toffee Bits: Sprinkle 1 cup of toffee bits evenly over the whipped cream layer to add a crunchy texture contrast.
- Chill and Serve: Refrigerate the cake for 4-6 hours to allow the flavors to meld and the cake to become moist and flavorful. It’s best served at room temperature for the perfect balance of texture and taste.
Notes
- For best results, use freshly whipped cream if you prefer a less sweet topping compared to Cool Whip.
- You can substitute toffee bits with chopped pecans, crushed candy canes, or chocolate chips for variation.
- Allowing the cake to chill overnight will enhance the flavors even more.
- This dessert is excellent for holiday gatherings and makes a great make-ahead treat.
- Make sure not to pour too quickly over the poked holes to prevent over-saturating the cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Gingerbread cake, poke cake, holiday dessert, butterscotch topping, whipped cream, toffee bits, easy Christmas dessert, moist cake
