Irresistible Gingerbread Poke Cake with Decadent Caramel Delight

This Gingerbread Poke Cake combines warm spices, caramel, and cream for a delightful holiday dessert.

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Course: Dessert

Cuisine: American

Keyword: caramel cake, Easy Dessert, Festive Dessert, Gingerbread Poke Cake, holiday cake, spiced cake

Prep Time: 20

Cook Time: 35

Cooling Time: 15

Total Time: 1 10

Servings: slices

Calories: 320kcal

Preheat your oven to 350°F (175°C). Prepare the spiced gingerbread cake mix according to the package instructions. Pour the batter into a greased 9x13 inch pan. Bake for approximately 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
Once the gingerbread cake has cooled, poke holes about 1 inch apart all over the surface using the handle of a wooden spoon.
Pour 1 cup of caramel sauce evenly over the surface of the cake and allow it to soak in for about 10–15 minutes.
In a large mixing bowl, combine 1 cup of heavy whipping cream with 1 teaspoon each of cinnamon and nutmeg. Whip the cream until soft peaks form, about 3–5 minutes.
Spread the whipped cream mixture evenly over the caramel-soaked cake using a spatula.
Sprinkle the crushed gingersnap cookies evenly over the whipped cream layer. Serve immediately or refrigerate before enjoying.

Cool completely to prevent caramel pooling. Use quality caramel for best flavor. Whip cream just to soft peaks for ideal texture.