Creamy Caramel Sauce And Gingerbread Cake

Ever wanted to enjoy the flavors of a gingerbread cookie in another form? Yeah, I haven’t either. Gingerbread cookies are perfect just the way they are. Haha! But anyway, there is a way to get all the flavors of gingerbread and more in one cake. It is absolutely delicious, and I mean, who doesn’t love a poke cake?! This cake is all the gingerbread goodness that we know and love infused with caramel sauce and other delicious goodness.

My neighbor Anne makes this poke cake every year for her family for Thanksgiving. But she is so kind to always make an extra cake for me and my family. Everyone around here knows her as the poke cake lady, and they love her even without ever having met her because of this amazing cake. Your family will love this one, too.

Why You’ll Love This Recipe

This recipe combines the warm, spicy flavors of gingerbread with the rich, sweet notes of caramel. It’s a moist, flavorful cake that’s easy to make and perfect for any holiday gathering. Plus, it’s a great way to impress your guests with minimal effort!

Kitchen Equipment You’ll Need

• 8×8 or 9×9 baking pan
• Microwave
• Wooden spoon
• Refrigerator

Ingredients

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

Step-by-Step Instructions

1. Prepare the gingerbread cake according to the directions on the box in an 8×8 or 9×9 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 Magnolia sweetened condensed milk evenly over the cake, trying to fill up the holes.
4. Microwave the Smucker’s 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.

Tips for Success

• Make sure the cake is completely cooled before poking the holes and adding the toppings. This ensures the toppings soak in properly.
• For a more intense caramel flavor, you can add more caramel sauce to the cake.
• Chilling the cake overnight enhances the flavors and texture.

Additional Tips or Variations

• Try using different toppings such as chopped nuts or chocolate chips for added texture and flavor.
• If you prefer a homemade whipped cream, you can whip up heavy cream with some sugar and vanilla extract as an alternative to Cool Whip.

Nutritional Highlights (Per Serving)

Each serving is rich in flavor but also offers a delightful balance of sweetness and spice. For nutritional information, it’s best to calculate based on the specific brands of ingredients used.

Frequently Asked Questions (FAQ)

• Can I make this cake in advance? Yes, this cake is ideal for making a day ahead. It tastes even better after the flavors meld together overnight.
• Can I use homemade gingerbread cake? Absolutely! A homemade gingerbread cake will work beautifully in this recipe.
• What if I don’t have caramel topping? You can make a simple caramel sauce at home or use butterscotch sauce as a substitute.

Conclusion

This Creamy Caramel Sauce and Gingerbread Cake is sure to be a hit at your next gathering. With its rich flavors and easy preparation, it’s a dessert that everyone will love. Give it a try and share your experience with us. We’d love to hear how it turned out!