Ever wanted to enjoy the flavors of a gingerbread cookie in another form? Yeah, I haven’t either. Gingerbread cookies are perfect just the way they are. Haha, But anyway, there is a way to get all the flavors of gingerbread and more in one cake. It is absolutely delicious and I mean, who doesn’t love a poke cake?! This cake is all the gingerbread goodness that we know and love infused with caramel sauce and other delicious goodness.
My neighbor Anne makes this poke cake every year for her family for Thanksgiving. But she is so kind to always make an extra cake for me and my family. Everyone around here knows her as the poke cake lady and they love her even without ever having met her because of this amazing cake. Your family will love this one, too.
Gingerbread was not always a favorite of mine when I was young. I found the taste a bit strange, but as I have gotten older, I have learned to really love the flavor of it. Gingerbread really brings me now all the memories of the holiday spirit. I have also been known to make this cake right smack dab during the summer months, too. It’s an excellent dessert at any time of the year. Check out what my friends over at What’s Cooking Love? had to say about this recipe:
“This Gingerbread Caramel Poke Cake is really delicious and is so moist and flavorful. The gingerbread and caramel go great together and the whipped cream on the top makes the cake even better. I love the flavor of the cake and how it is so moist. This has to be the best gingerbread cake I have ever had. I brought this cake over to dinner at my in-law’s house and everyone loved it! This cake would be perfect for the holidays, I can’t wait to make it again for our holiday desserts. I hope you enjoy it!”
Ingredients
1 box (14.5 ounces) Betty Crocker Gingerbread Cake Mix + the ingredients on the back of the box
1/2 can (14 ounces) Magnolia sweetened condensed milk
1/2 cup Smucker’s caramel ice cream topping
1/2 container (8 ounces) Cool Whip
1/4 cup crushed Gingerbread or gingersnap cookies (optional topping)
Instructions
Prepare the gingerbread cake according to the directions on the box in an 8×8 or 9×9 pan.
Once the cake is completely cooled, use a wooden spoon to poke holes evenly throughout the cake, making about 15-20 holes.
Pour the Magnolia sweetened condensed milk evenly over the cake, trying to fill up the holes.
Microwave the Smucker’s caramel ice cream topping for 15 seconds or until melted and warm.
Pour the caramel topping evenly over the cake, trying to fill up the holes.
Evenly spread the Cool Whip on top of the cake.
Refrigerate for at least 4 hours or overnight. When ready to serve if desired, sprinkle the crushed gingersnaps on top. This makes about 12 large pieces.
Source: allrecipes.com
