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

Scale

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