Easy Gingerbread Poke Cake
This moist and delicious gingerbread poke cake makes an amazing Christmas dessert! Every bite is a tantalizing blend of holiday spices and sweet creamy filling. It’sย irresistible and SO easy to make!
Easy Gingerbread Poke Cake
There is almost nothing that smells better than a gingerbread cake baking in the oven! I love it so much that I always buy gingerbread candles to place around the house during the holidays. I just can’t get enough of that warm, spicy fragrance…and I can’t eat cake every single day LOL!
This gingerbread poke cake takes gingerbread cake to the next level! Every bite is incredibly moist and delicious, and the Cool Whip topping is so simple, yet so perfect. It’s absolutely heavenly!
If you’re a fan of poke cakes (like me!) then you will LOVE this gingerbread poke cake recipe. It’s SO easy! Just be sure to give yourself a few hours to let the cake chill. Other than that, it’s basically a mix and go recipe!
What is a Poke Cake?
Until a few years ago, I’d never even heard of a poke cake…so it’s not a silly question at all…promise!
A poke cake gets the name because you poke holes in a cake, and fill it with a liquid like condensed milk or even jello. That way there is SO much flavor infused in every bite!
Sounds amazing right? Let’s make one!
What You Need to Make Gingerbread Poke Cake
Iโve included affiliate links for your convenience in finding the supplies used in this recipe; disclosure policy here.
Cake Ingredients:
- 1 box spice cake mix
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 cup buttermilk
- 1/2 cup molasses
- 1/3 cup vegetable oil
- 4 eggs (large)
Toppings:ย
- 1 can sweetened condensed milk
- 1 tub Cool Whip
- 1 box gingersnap cookies (or about 1/2 cup of crushed cookies)
Kitchen Supplies Used
- Electric mixer or stand mixer (we bought our KitchenAid Professional stand mixer refurbished and saved a lot of money! It’s worked like a charm for 7 years now)
- 8″ x 12″ oblong baking dish
- Wooden spoon
- Frosting decorating bag with star tip
How to Make a Gingerbread Poke Cake
Preheat oven to 350ยฐF and coat a 9×13″ baking dish with non-stick spray.
Combine all cake ingredients in the bowl of a stand mixer and beat until well incorporated.
Pour batter into your prepared cake dish and bake for 30-32 minutes, or until a toothpick inserted in the middle comes out clean.
Remove from oven and allow to cool completely, thenย use the end of a wooden spoon handle to poke holes throughout the cake. It’s not an exact science, but you’ll want holes about 1 inch or 1 1/2 inches apart.
Pour the sweetened condensed milk over the top of the cake, so that it fills the holes like so:
Cover cake and chill in fridge for 3-4 hours.
TIP: You can also make this gingerbread poke cake a day ahead and let it chill in the fridge overnight.
When cake has set, spread cool whip to coat the top of the cake, about 1/2″ thick. You can also use a piping bag to make the whipped topping look extra pretty.
Sprinkle the top of your cake with crushed gingersnap cookies and chill for an additional 1-2 hours before serving.
More of our most popular poke cake recipes:
- Key Lime Poke Cake
- Red White and Blue Jello Poke Cake
- Pumpkin Kit Kat Poke Cake
- Banana Pudding Poke Cake
- Caramel Pumpkin Poke Cake
- Fireball Poke Cake
Gingerbread Poke Cake Recipe (Printable Copy)
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Easy Gingerbread Poke Cake
Equipment
- Electric mixer or stand mixer
- 8" x 12" oblong baking dish
- Wooden spoon
- Frosting decorating bag with star tip
Ingredients
Cake Ingredients
- 1 box spice cake mix
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 cup buttermilk
- 1/2 cup molasses
- 1/3 cup vegetable oil
- 4 eggs large
Toppings
- 1 can sweetened condensed milk
- 1 tub Cool Whip about 2 cups
- 1 box gingersnap cookies
Instructions
- Preheat oven to 350ยฐF and coat a 9x13" baking dish with non-stick spray.
- Using an electric hand mixer or stand mixer, beat together cake mix, spices, buttermilk, molasses, eggs, and oil until well combined.
- Pour batter into the prepared cake pan and bake for 30-32 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove from oven and allow to cool completely.
- After cake has cooled to room temperature, use the end of a wooden spoon handle to poke holes throughout the cake, about one inch apart.
- Pour the sweetened condensed milk over the top of the cake, so that it fills the holes.
- Cover cake and chill in fridge for 3-4 hours.
- When cake has set, spread cool whip to coat the top of the cake, about 1/2" thick. Use a decorating bag with star tip to pipe cool whip on top.
- Sprinkle the top of your cake with crushed gingerbread cookies and chill for an additional 1-2 hours before serving.
Notes
Nutrition
Pin our Easy Gingerbread Poke Cake on Pinterest:
More of our favorite gingerbread recipes:
- Cookie Cutter Pumpkin Carving - October 11, 2024
- My King of Christmas Tree Review - October 9, 2024
- Chocolate Mayonnaise Cake - September 25, 2024
this was unbelievably good! it reminded me a tiny bit of carrot cake ? I used sugar free Cool Whip. HIGHLY RECOMMEND
So glad you liked it!