Gingerbread Poke Cake
This Gingerbread Cake is poked and filled with butterscotch and topped with toffee - it's a fantastic easy holiday dessert!
Servings 10 servings
- 1 Gingerbread Cake Mix (14.5 oz; Betty Crocker has one), plus ingredients listed to make the cake
- 7 ounces (half a 14 ounce can) sweetened condensed milk
- 1/2 jar (or thereabouts) Butterscotch ice cream topping
- 4-8 ounces Cool Whip (about half to a full container, depending on preference)
- 1 cup toffee bits
Make cake as directed on the back of the box. (I used a 9x9 square pan.) Let cool for 20 minutes.
Poke the cake with the back of a wooden spoon at least 15 times. Pour the sweetened condensed milk over the top of the cake, making sure that it gets in the holes. (I warmed mine up in the microwave for a few seconds to make it more pourable.) Pour the butterscotch ice cream topping over the top of the cake, making sure it gets in the holes also.
Top the cake with an even layer of Cool Whip (use at least half the container, more if you like lots!) Sprinkle with toffee bits.
Chill for 4-6 hours for flavors to meld. Best served at room temperature.
If you like extra crunch, use an extra cup of toffee bits and sprinkle them on top the cake before adding the Cool Whip.
If you can't find gingerbread cake mix, you can use spice cake mix. That usually makes a 9x13 pan size cake. In that case, double the sweetened condensed milk, butterscotch, cool whip and toffee bits.
Serving: 1serving | Calories: 439kcal | Carbohydrates: 68g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 405mg | Potassium: 274mg | Fiber: 1g | Sugar: 52g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg