I’m excited to share a deceptively simple Gingerbread Recipe: a spice cake studded with pockets of caramel and topped with crunchy crushed gingersnap cookies that begs you to read on.

Jump to Recipe

I love a dessert that looks like effort but is basically cheating, and this gingerbread poke cake is exactly that. Molasses sings through every bite so it tastes like holiday smoke and snap.

Crushed gingersnap cookies add grit and crunch that makes people stop talking mid bite. I wont pretend its delicate, its bold and a little bit messy and thats the point.

Call it Poke Cake Recipes or whatever you like, but once you try one slice you wont want to share. I usually serve it at holiday get togethers and people always ask for the recipe.

Ingredients

Print Recipe (No Advertisments)

Spice cake mix: Mostly refined carbs, adds sweet spice flavor, low fiber and protein.
Molasses: Rich in iron and minerals, deep sweetness, gives that classic gingerbread bite.
Caramel sauce: Adds sticky, rich sweetness, lots of sugar and calories, very indulgent.
Whipped topping: Light, creamy sweetness, mostly air and sugar, little nutrition unless real cream.
Gingersnap cookies: Crunchy spice, some fiber from flour, boosts cinnamon ginger flavor and texture.
Eggs: Provide protein and structure, help cake rise and hold moisture, simple nutrient.
Vegetable oil: Adds moistness and fat, calorie dense, no protein, keeps cake tender.

Ingredient Quantities

1 (15.25 ounce) spice cake mix (or gingerbread cake mix if you got it)

1 cup water

1/2 cup vegetable oil

3 large eggs

1/2 cup molasses (for that real gingerbread kick)

12 ounce jar caramel sauce or dulce de leche, warmed slightly

8 ounce frozen whipped topping, thawed (or about 2 cups whipped heavy cream sweetened with 1/4 cup powdered sugar)

1 1/2 cups crushed gingersnap cookies, finely crushed (about 10 to 12 cookies)

2 tablespoons unsalted butter, melted (optional, to toss with cookie crumbs for crunch)

1/2 teaspoon ground ginger (optional, if you want a bit more spice)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch pan. In a large bowl combine 1 (1
5.25 oz) spice cake mix, 1 cup water, 1/2 cup vegetable oil, 3 large eggs, 1/2 cup molasses and 1/2 teaspoon ground ginger if you want more bite; beat until smooth, about 1 to 2 minutes, don’t overmix.

2. Pour the batter into the prepared pan and smooth the top. Bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs, not dry.

3. Let the cake sit about 10 minutes, then poke holes all over the top about 1 inch apart using the handle of a wooden spoon or a large straw; make them deep but try not to go through the bottom.

4. Warm the 12 ounce jar of caramel sauce or dulce de leche just until pourable, 15 to 30 seconds in the microwave, stir so it’s smooth.

5. Pour the warm caramel slowly over the cake, spooning it into the holes so the caramel sinks in evenly. Use a spatula to spread any remaining caramel across the top.

6. Cool the cake to room temperature then chill 30 to 60 minutes so the caramel sets and so the whipped topping won’t melt when you add it.

7. If you’re using whipped cream: whip about 2 cups heavy cream with 1/4 cup powdered sugar to soft peaks. If you used the 8 ounce frozen whipped topping just thaw and stir it to loosen.

8. In a small bowl mix 1 1/2 cups finely crushed gingersnap cookies with 2 tablespoons melted unsalted butter and another 1/2 teaspoon ground ginger if you like; tossing with butter gives the crumbs a nice crunchy texture.

9. Spread the whipped topping or whipped cream evenly over the chilled cake, then sprinkle the gingersnap crumb mixture over the top, pressing lightly so it adheres; reserve a little crumb for garnish if you want.

10. Refrigerate at least 1 to 2 hours or overnight for best flavor and texture. Cut with a warm knife for cleaner slices and serve cold.

Equipment Needed

1. 9×13 inch baking pan, lightly greased
2. Large mixing bowl
3. Medium/small bowl for crumbs and small mixes
4. Electric mixer or large whisk, your call
5. Measuring cups and measuring spoons
6. Rubber spatula and a wooden spoon (use the handle to poke holes)
7. Microwave-safe bowl or small saucepan to warm the caramel
8. Offset spatula or flat spatula plus a sharp knife for cleaner slices

FAQ

Can I use a different cake mix? A: Yep. A spice or gingerbread mix is best, but if you only have yellow or spice, add the 1/2 cup molasses called for in the recipe so it tastes like gingerbread. Gluten free mixes work too, but the texture might be a little different.

When should I poke the cake and what do I use? A: Right after it comes out of the oven, while it is still warm but not piping hot. Use the handle of a wooden spoon or a large spatula to make holes about 1 inch apart so the caramel sinks in evenly.

How do I get the gingersnap topping crunchy and not soggy? A: Toss the crushed gingersnaps with the melted butter and bake them on a sheet for 6 to 8 minutes at 350 F until they smell toasty, then cool before sprinkling. Add them just before serving so they keep their crunch.

Can I make this ahead or freeze it? A: You can make it a day ahead, keep it tightly covered in the fridge. Freezing with whipped topping is not great. If you must freeze, freeze the plain baked cake (no caramel or topping), thaw fully, then poke, fill, and finish.

What if I dont want to use store bought whipped topping? A: No problem. Whip 2 cups heavy cream with 1/4 cup powdered sugar until soft peaks form. For extra stability, fold in a teaspoon of vanilla or 1 tablespoon instant pudding mix before chilling.

Any quick swaps for the caramel? A: Sure. Dulce de leche is perfect, and you can use butterscotch or a warmed chocolate sauce for a different twist. Warm the sauce slightly so it pours into the holes instead of sitting on top.

Gingerbread Poke Cake Recipe Substitutions and Variations

Spice cake mix – out of spice mix? use a gingerbread or yellow cake mix and stir in 1 to 2 teaspoons ground cinnamon plus 1 teaspoon ground ginger (or 1 tbsp pumpkin pie spice) to get that warm flavor, or bake from scratch with 2 1/2 cups AP flour, 1 1/2 tsp baking soda, 1 tsp salt, 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves, 1 cup brown sugar, 1/2 cup butter, 1 cup molasses and wet ingredients.
Molasses – no molasses on hand? swap with dark maple syrup or dark corn syrup; maple gives a slightly different but nice depth, corn syrup is sweeter and more neutral, so add a pinch of ground ginger or molasses if you have a little to mimic that bite.
Caramel sauce / dulce de leche – try sweetened condensed milk (slow simmered or use baked/dulce de leche style), homemade caramel made from brown sugar + butter + cream, or store bought butterscotch sauce; warm any substitute slightly so it pours into the poke holes easier.
Frozen whipped topping – use 2 cups heavy cream whipped with 1/4 cup powdered sugar (chill bowl and beaters first for best volume), or a lightly sweetened mascarpone frosting for richer tang, or cream cheese whipped with a bit of powdered sugar if you want it firmer.

Pro Tips

– Warm the caramel just enough so it flows, not so hot it steams. Microwave in short 10 to 15 second bursts and stir between each burst, or use a double boiler for more control. For neater filling, spoon the caramel into a zip top bag, snip a tiny corner, and pipe it into the holes instead of dumping.

– Poke the holes when the cake is warm but not piping hot, that way the caramel soaks in better. Use the handle of a wooden spoon or a wide straw, and if a hole feels too shallow, make a second one nearby, but try not to poke through the bottom.

– Chill the cake well before adding the whipped topping or it will slide and get runny. If you plan to keep the cake a day or two, stabilize whipped cream with 1 teaspoon of instant pudding mix, or sprinkle 1/2 teaspoon unflavored gelatin (bloomed first) into the cream so it holds up.

– Toss the crushed gingersnaps with the melted butter, then toast them briefly on a baking sheet for extra crunch and deeper flavor. Save a little extra fine crumb for garnish, and run a warm knife under hot water and dry it between slices for cleaner pieces.

Gingerbread Poke Cake Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m excited to share a deceptively simple Gingerbread Recipe: a spice cake studded with pockets of caramel and topped with crunchy crushed gingersnap cookies that begs you to read on.

Servings

servings

Calories

507

kcal

Equipment: 1. 9×13 inch baking pan, lightly greased
2. Large mixing bowl
3. Medium/small bowl for crumbs and small mixes
4. Electric mixer or large whisk, your call
5. Measuring cups and measuring spoons
6. Rubber spatula and a wooden spoon (use the handle to poke holes)
7. Microwave-safe bowl or small saucepan to warm the caramel
8. Offset spatula or flat spatula plus a sharp knife for cleaner slices

Ingredients

1 (15.25 ounce) spice cake mix (or gingerbread cake mix if you got it)
1 cup water
1/2 cup vegetable oil
3 large eggs
1/2 cup molasses (for that real gingerbread kick)
12 ounce jar caramel sauce or dulce de leche, warmed slightly
8 ounce frozen whipped topping, thawed (or about 2 cups whipped heavy cream sweetened with 1/4 cup powdered sugar)
1 1/2 cups crushed gingersnap cookies, finely crushed (about 10 to 12 cookies)
2 tablespoons unsalted butter, melted (optional, to toss with cookie crumbs for crunch)
1/2 teaspoon ground ginger (optional, if you want a bit more spice)

Directions

Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch pan. In a large bowl combine 1 (1
25 oz) spice cake mix, 1 cup water, 1/2 cup vegetable oil, 3 large eggs, 1/2 cup molasses and 1/2 teaspoon ground ginger if you want more bite; beat until smooth, about 1 to 2 minutes, don't overmix.
Pour the batter into the prepared pan and smooth the top. Bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs, not dry.
Let the cake sit about 10 minutes, then poke holes all over the top about 1 inch apart using the handle of a wooden spoon or a large straw; make them deep but try not to go through the bottom.
Warm the 12 ounce jar of caramel sauce or dulce de leche just until pourable, 15 to 30 seconds in the microwave, stir so it's smooth.
Pour the warm caramel slowly over the cake, spooning it into the holes so the caramel sinks in evenly. Use a spatula to spread any remaining caramel across the top.
Cool the cake to room temperature then chill 30 to 60 minutes so the caramel sets and so the whipped topping won't melt when you add it.
If you're using whipped cream: whip about 2 cups heavy cream with 1/4 cup powdered sugar to soft peaks. If you used the 8 ounce frozen whipped topping just thaw and stir it to loosen.
In a small bowl mix 1 1/2 cups finely crushed gingersnap cookies with 2 tablespoons melted unsalted butter and another 1/2 teaspoon ground ginger if you like; tossing with butter gives the crumbs a nice crunchy texture.
Spread the whipped topping or whipped cream evenly over the chilled cake, then sprinkle the gingersnap crumb mixture over the top, pressing lightly so it adheres; reserve a little crumb for garnish if you want.
Refrigerate at least 1 to 2 hours or overnight for best flavor and texture. Cut with a warm knife for cleaner slices and serve cold.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.