Gingerbread Poke Cake
Gingerbread Poke Cake = the marriage of Gingerbread Cookies and cake! This cake is beyond delicious and a total crowd pleaser.
- 1 cup of caramel pieces
- 1/2 jar (or roughly) butterscotch ice cream topping
- 1 gingerbread cake mix (14.5 oz; Betty Crocker has one), plus the ingredients listed to make the cake
- 7 ounces (half a 14-ounce can) sweetened condensed milk
- 4 to 8 ounces of Cool Whip (about half to a full container, depending on preference)
First, make the cake as directed on the back of the box. (I used a 9 × 9 square pan.) Let cool for 20 minutes.
Then, prick 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 it goes into the holes. (I warmed mine in the microwave for a few seconds to make it more runny.) Pour the butterscotch ice cream topping over the top of the cake, making sure it goes into the holes as well.
Top the cake with an even layer of Cool Whip (use at least half the container, more if you like a lot!) Sprinkle with chunks of caramel.
Refrigerate for 4-6 hours for the flavors to blend. Best served at room temperature. Happy Cooking Time.
If you like the extra crunch, use an extra cup of caramel chunks and sprinkle them on the cake before adding the Cool Whip.
If you can't find a gingerbread cake mix, you can use a spice cake mix. This usually makes a 9 × 13 size cake. In this case, double the sweetened condensed milk, butterscotch, fresh whisk and caramel pieces.