Gingerbread Poke Cake

Meet the marriage of Gingerbread Cookies and cake! This cake is beyond delicious and a total crowd pleaser!


Ohhh goodness I am tired. 'Tis the season. SO much is going on this time of year, isn't it? Is anyone else feeling slightly crazy? Please leave me a comment if I'm not the only one. I will send my favorite commenter a little Christmas gift! I have been trying so hard to squeeze in as much holiday baking as possible. Last week was Dan's birthday, so I made him this delicious Gingerbread Poke Cake. It was YUMMY and festive!


This cake is SATURATED with flavor, and um...sugar. It is seriously delish.


As noted in the recipe: if you cannot find Gingerbread cake mix, a spice cake mix can EASILY be transformed into one!


Wishing you ALL such a happy holiday season! Have a great week and please take the time to remember the most important things. Thank you so much for being here!

For more Christmas goodies ideas, check out my Desserts page or peek at one of these: Sugar Cookies, Christmas Tree Brownies, Reindeer Cookies


Gingerbread Poke Cake

Gingerbread cookies marry cake! Best dessert ever!

Contributed by Megan Porta from

Published Dec 12, 2015

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Serves: 9

Total time: 1 hr, 30 min



  • 20-oz. gingerbread cake mix, prepared according to package directions (SUBSTITUTION: box of spice cake mix + 2 tsp ground ginger + 3 eggs + 1/3 c molasses + 1/3 c oil + 1/3 c milk) - takes approximately 40 minutes to bake or until a toothpick inserted into the center comes out clean
  • 7 oz. sweetened condensed milk
  • 6 oz. caramel ice cream topping
  • 8-oz. package cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 20 gingersnap cookies, crushed (for topping)
  1. Preheat oven to 350 degrees F. Coat a 9x9 square baking dish with cooking spray and set aside.
  2. Prepare cake mix according to package directions (if gingerbread cake mix cannot be found, follow above directions for turning spice cake into gingerbread cake).
  3. Poke 1/4-inch holes, one inch apart, into cooled cake. Pour the sweetened condensed milk into the holes, followed by the caramel topping. Refrigerate for 30 minutes.
  4. Prepare the frosting: Combine the cream cheese, butter, powdered sugar and vanilla and mix until creamy. Evenly spread over cooled cake. Top with crushed gingersnap cookies, cut into squares and serve.