Gingerbread Poke Cake
Servings: 20 Servings
Ingredients
- 15.25 ounce (432 g) box spice cake mix or gingerbread cake mix (See note.)
- 1 cup (227 g) water
- ½ cup (100 g) vegetable oil
- 3 large eggs
- 2 tablespoons (42 g) unsulphured molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- 14 ounces (396 g) caramel sauce warmed
- 8 ounces (226 g) whipped topping similar to a tub of Cool Whip
- Holiday sprinkles for garnish
- Caramel sauce for garnish
Instructions
- Preheat the oven to 350°F, or whatever is listed on your box of cake mix, and lightly grease a 9x13-inch cake pan.
- In a large mixing bowl, use an electric mixer to combine the cake mix, water, oil, eggs, molasses, ginger, cinnamon, cloves, allspice, and nutmeg.15.25 ounce (432 g) box spice cake mix, 1 cup (227 g) water, ½ cup (100 g) vegetable oil, 3 large eggs, 2 tablespoons (42 g) unsulphured molasses, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ⅛ teaspoon ground cloves, ⅛ teaspoon ground allspice, ⅛ teaspoon ground nutmeg
- Pour the batter into the prepared pan, and bake for 28-33 minutes or until a toothpick inserted in the center comes out clean.
- After the cake bakes, let it cool for 5-10 minutes then use the end of a wooden spoon to poke several holes in the cake about 1-2 inches apart. Don't press the spoon all the way to the bottom of the cake, only go about ⅔ of the way through.
- Warm the caramel sauce, and pour it over the cake. Scoop the whipped topping onto the cake and smooth it in even layer.14 ounces (396 g) caramel sauce, 8 ounces (226 g) whipped topping
- Add sprinkles and a drizzle of caramel sauce, and refrigerate the cake for at least 30 minutes to set.
- See post for storage and make ahead instructions.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of cake. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Some stores don't carry gingerbread cake mix, so that's why we use spice cake mix for this recipe. If you can find gingerbread cake mix, it works great! You'll need a box that makes enough for a 9x13-inch cake. If using gingerbread cake mix, omit the molasses, ginger, cinnamon, cloves, allspice, and nutmeg.
*Bake the cake as directed on the box. The amount of oil, water, and eggs you need may differ than what's listed in our recipe.
Nutrition Facts
Gingerbread Poke Cake
Serving Size
1 slice
Amount per Serving
Calories
227
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
15
%
Trans Fat
0.04
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
3
g
Cholesterol
25
mg
8
%
Sodium
229
mg
10
%
Potassium
139
mg
4
%
Carbohydrates
32
g
11
%
Fiber
0.4
g
2
%
Sugar
26
g
29
%
Protein
2
g
4
%
Vitamin A
63
IU
1
%
Vitamin C
0.2
mg
0
%
Calcium
48
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
