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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!
Do you love poke cakes? They are some of my favorite desserts to make. They taste so good and have a fun surprise inside that keep them extra moist. We made a Heath Bar Poke Cake, a S’mores Poke Cake, and a Red Velvet Poke Cake recently.
Gingerbread Poke Cake
If you like gingerbread cookies and the flavor of ginger and cinnamon you’ll really like this cake. It is packed full of flavor and would really pair well with a big glass of Eggnog or a warm mug of coffee.
You can make this the same day or the day before, just make sure you plan ahead to give it plenty of time to set. This is not a cake you can eat soon after taking out of the oven. Don’t worry, it’s totally worth the wait!
Ingredients:
- Spice Cake Mix
- Ginger
- Cinnamon
- Molasses
- Buttermilk
- Vegetable Oil
- Eggs
- Sweetened Condensed Milk
- Whipped Cream
- Gingerbread Cookies
Gingerbread Poke Cake Recipe
To make this you will start by mixing up your cake mix with the all the ingredients except the sweetened condensed milk and the toppings.
Once it is cooked all the way through, just remove it from the oven and let it sit to cool down.
How to Poke Holes In Cake
Poke holes in the cake by using the bottom of a wooden spoon handle. There doesn’t have to be any real rhyme or reason to the holes in the cake, just poke away. This is a really great time to get the kids involved in the kitchen!
Then, pour the condensed milk all over so it pours down into the holes and then refrigerate it. You will want to give it plenty of time to set up so leave it in the fridge for at least four hours.
Topping
When it is ready, top it with a layer of whipped cream as the icing. Crush some gingerbread cookies for garnish by hand or with a food processor. You could add a whole cookie or two on top for decoration if you want.
Looking for more great recipes? We have so many CHRISTMAS recipes saved on Pinterest.
Add as Google Trusted SourceGingerbread Poke Cake
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:
- 1 box spice cake mix, 15.25 oz
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 cup buttermilk
- 1/2 cup molasses
- 1/3 cup vegetable oil
- 4 eggs, large
- 1 can sweetened condensed milk
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi, I love your site & all the primo recipes. I will be making this tomorrow; do you think it would work to double it? Would a 9×13″ pan work? should it bake the same time?
Sorry for all questions
Thanks Susie. You should be fine to double and use the 9×13’s if you don’t have the 9×9. I would keep an eye on the cooking time and check at 25 minutes.