Gingerbread Poke Cake
By srumbel
Gingerbread cookies marry cake! Best dessert ever!
Contributed by Megan Porta from pipandebby.com.
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Ingredients
- 7 oz. 7 oz. sweetened condensed milk
- 6 oz. 6 oz. caramel ice cream topping
- FROSTING
- 8-oz. package 8-oz. package cream cheese, softened
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- 1/4 cup 1/4 cup butter, softened
- 3 cups 3 cups powdered sugar
- 1 teaspoon 1 teaspoon vanilla
- 20 20 gingersnap cookies, crushed (for topping)
Details
Cooking time 90mins
Preparation
Step 1
Preheat oven to 350 degrees F. Coat a 9x9 square baking dish with cooking spray and set aside.
Prepare cake mix according to package directions (if gingerbread cake mix cannot be found, follow above directions for turning spice cake into gingerbread cake).
Poke 1/4-inch holes, one inch apart, into cooled cake. Pour the sweetened condensed milk into the holes, followed by the caramel topping. Refrigerate for 30 minutes.
Prepare the frosting: Combine the cream cheese, butter, powdered sugar and vanilla and mix until creamy. Evenly spread over cooled cake. Top with crushed gingersnap cookies, cut into squares and serve.
Serves: 9
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