Gingerbread Poke Cake

No ratings yet

This Gingerbread Cake is poked and filled with butterscotch and topped with toffee - it's a fantastic easy holiday dessert!

Prep Time20

Cook Time30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 439kcal

Cost: $8

Make cake as directed on the back of the box. Bake as directed in a 9x9-inch pan sprayed with nonstick cooking spray. 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. 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.

The toppings recipe is written for a cake baked in a 9x9-inch pan. If your mix calls for a 9x13-inch pan, double the filling and toppings.
Use your favorite toppings and frosting. Toffee bits, nuts, even crushed cookies or gingersnaps are perfect. Cool Whip is easy but you can swap out whipped cream or your favorite frosting.

You can make this up to 2 days ahead, it tastes better as it sits. Don't frost it until before serving.
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.