Gingerbread Caramel Poke Cake

I am so glad that the holidays are coming up, I love getting ready for the holidays and baking for the holidays.  This is really my favorite time of the year, except for the cold weather, I could really do without that.  I love baking with holiday flavors, and really wish it was acceptable to use them all year round.  My favorites are peppermint and gingerbread.
I used to not like gingerbread as much when I was a kid but the flavor has really grown on me and it is now one of my favorites around the holidays.  Last year I made some delicious Gingerbread Caramel Gooey Bars using a gingerbread cake mix.  The bars were so good and I loved the combination of gingerbread and caramel.  This year I decided to make one of my favorite desserts, a poke cake, and made it using the flavors of gingerbread and caramel.
This Gingerbread Caramel Poke Cake is really delicious and is so moist and flavorful.  The gingerbread and caramel go great together and the whipped cream on the top makes the cake even better. I love the flavor of the cake and how it is so moist.  This has to be the best gingerbread cake I have ever had.  I brought this cake over to dinner at my in-laws house and everyone loved it!  This cake would be perfect for the holidays, I can’t wait to make it again for our holiday desserts.  I hope you enjoy it!
Gingerbread Caramel Poke Cake


  • 1 box (14.5 ounces) Gingerbread Cake Mix + the ingredients on the back of the box
  • 1/2 can (14 ounces) sweetened condensed milk
  • 1/2 cup caramel ice cream topping
  • 1/2 container (8 ounces) Cool Whip
  • 1/4 cup crushed Gingerbread or gingersnap cookies (optional topping)


  1. Prepare the gingerbread cake according to the directions on the box in an 8x8 or 9x9 pan. 
  2. Once the cake is completely cooled, use a wooden spoon to poke holes evenly throughout the cake, making about 15-20 holes.
  3. Pour the sweetened condensed milk evenly over the cake, trying to fill up the holes.
  4. Microwave the caramel ice cream topping for 15 seconds or until melted and warm.
  5. Pour the caramel topping evenly over the cake, trying to fill up the holes.
  6. Evenly spread the Cool Whip on top of the cake.
  7. Refrigerate for at least 4 hours or overnight. When ready to serve if desired, sprinkle the crushed gingersnaps on top. This makes about 12 large pieces.
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  1. Oh my, YUM!! Sounds heavenly! I am pinning this and heading over to G+ to share this, I don’t want to lose this recipe!

  2. This is my favorite time of the year, too. The weather is almost always nice here in Florida. Although, sometimes I’d like it to be a little cooler. LOVE this cake, Alyssa! Pinned!

  3. Oh my goodness! This is the perfect Christmas dessert!! Pinned!

  4. I love the look of this cake! I don’t know if I would have ever thought of gingerbread and caramel together – but it looks and sounds fantastic! Can’t wait to try this!

  5. Great cake! I made this using homemade salted caramel to fill the holes. I omitted the sweetened condensed milk and served warm with vanilla ice cream instead of the cool whip. Huge hit! I’m not sure why this called for sweetened condensed milk as it is so sweet already with the caramel. Enjoy!


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