Looking for the ideal cake to share during the holidays? Gingerbread Poke Cake starts with a boxed cake mix and is filled with a homemade brown sugar-butter syrup. Every bite is moist and full of flavor. Top it off with whipped cream or ice cream and your favorite holiday sprinkles and you have a delicious treat for the holiday season!
With the holidays as busy as they are, we all need something easy to make that you know everyone will love. This gingerbread cake recipe is that dessert!
This easy recipe came to me from my sweet friend and neighbor. She's so kind to let me peruse her recipe boxes and in one of those boxes, I found this gem! If you like all things gingerbread, you will enjoy this cake!
Poke cakes are baked cakes that get poked and the holes are filled with something sweet! In this case it is a delicious homemade brown sugar and butter syrup. Top the cake with Cool Whip and with the first bite it tastes like a little bit of heaven!
What You Need
Spice Cake Mix
Large Eggs
Water or Milk
Vegetable Oil or Unsalted Butter
Dark Brown Sugar
Butter
Water
Tips for Making Gingerbread Poke Cake
Be sure to prepare your baking pan with non-stick cooking spray so the slices come out easily.
Substitute melted unsalted butter for the oil as called for on the boxed cake mix
Substitute milk (whole milk is best) for water as called for on the boxed cake mix
Add the Cool Whip just before serving - I recommend adding it once you have the cake plated
How to Make Gingerbread Poke Cake
This gingerbread cake is a perfect dessert for your Christmas dinner. It’s simple, easy to make, and the whole family will enjoy it!
Step 1: Preheat oven to 350°F and prepare a 9x13-inch pan with non-stick cooking spray and set aside.
Step 2: In a large bowl, or in the bowl of a stand mixer with the paddle attachment, prepare the cake according to package directions. Combine all ingredients and mix with an electric mixer starting on low speed until fully combined. Pour cake batter into your prepared pan and bake for 20-25 minutes or until a toothpick stuck in the center of the cake comes out clean. Move the cake to a wire rack and allow to cool completely, then poke holes through the cake with a fork or the end of a wooden spoon. NOTE: I like to improve a box cake mix by replacing the water with whole milk, adding an extra egg, giving you a soft, moist cake, and sometimes replacing the oil with unsalted butter. Doing some or all of these options will significantly improve your box cake mix!
Left Photo: cake mix ready to be combined. Right Photo: Baked cake with holes poked.
Step 3: In a medium saucepan, combine the brown sugar, butter and water. Heat over medium heat until melted and smooth. Pour hot syrup slowly over the cake and allow it to cool completely. When you are ready to serve the cake, add Cool Whip and your holiday sprinkles to the top of the cake!
How to Store Gingerbread Poke Cake
Store this great cake in an airtight container or in the baking dish covered with aluminum foil or plastic wrap at room temperature while serving. I recommend keeping the cake in the refrigerator when you are not serving.
Poke cakes are fun and I haven't met a person yet who doesn't like them! They are great dessert for parties, potlucks, and everything else in between. This one is Forkin' Good!
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