Go Back
–+ servings
Gingerbread Poke Cake is a tasty spice cake recipe with molasses and filled with sweetened condensed milk. All topped off with whipped cream and gingerbread cookies!
Print Recipe
No ratings yet

Gingerbread Poke Cake

Gingerbread Poke Cake is a simple spice cake recipe, made with molasses and filled with sweetened condensed milk. All topped off with whipped cream and gingerbread cookies!
Prep Time5 minutes
Cook Time35 minutes
Set Time4 hours
Total Time4 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: christmas gingerbread cake, easy ginger cake, gingerbread cake, spice cake poke cake
Servings: 12
Calories: 314kcal
Author: Jill

Equipment

  • Electric mixer w/ mixing bowl
  • 9 x 9 cake pan
  • cooking spray
  • Toothpick
  • Wooden cake handle ( Or a straw)
  • Plastic wrap or foil
  • Spatula
  • Pipping bag
  • small star tip
  • scoop
  • off set small spatula

Ingredients

Cake Ingredients:

Topping Ingredients:

  • 8 ounces tub Cool Whip (Chilled in refrigerator)
  • 1 box Gingerbread cookies 15+ cookies crushed

Instructions

  • Preheat oven to 350 degrees.
  • Prep cake pan with cooking spray. Set aside.
  • Add the dry cake mix, spices, buttermilk, molasses, eggs, and oil to a large mixing bowl. Mix until well combined.
  • Scoop batter into the prepared cake pan.
  • Bake at 350 degrees for 30-32 minutes.
  • (Or until an inserted toothpick comes out clean.)
  • Remove from oven.
  • Set aside cake until it has cooled completely.
  • Once the cake has cooled completely poke holes in the cake with a wooden spoon handle (or straw).
  • Pour the sweetened condensed milk over the top of the cake. Make sure you cover all of the holes on the cake with sweetened condensed milk.
  • Cover the cake.
  • Transfer the cake to the refrigerator to chill at least 4 hours or overnight.
  • Take the cake out of the refrigerator.
  • Remove the cover from the cake.
  • Cover the cake with Cool Whip.
  • Use a spatula to smooth the topping evenly.
  • Put the star tip in the pipping bag.
  • Scoop cool whip in the pipping bag.
  • Cover the entire cake with star shaped dollops.
  • Sprinkle this with the crushed gingerbread cookies.
  • Return to the refrigerator chilling for an additional 2 hours.

Nutrition

Serving: 12g | Calories: 314kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 324mg | Potassium: 386mg | Fiber: 1g | Sugar: 31g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 3mg