Dessertscrazyforcrust
Gingerbread Poke Cake
This Gingerbread Cake is poked and filled with butterscotch and topped with toffee - it's a fantastic easy holiday dessert!
👥 10 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●wooden spoon
📝 Preparation Steps
1
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.
2
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.
3
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.
Cool Whip (or freshly whipped cream)8 ouncestoffee bits (or other crunchy topping)1 cup
4
Chill for ⏱️ 4-6 hours for flavors to meld. Best served at room temperature.
Nutrition Facts
calories
439 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
1 g
sugar Content
52 g
sodium Content
405 mg
protein Content
4 g
cholesterol Content
33 mg
carbohydrate Content
68 g
saturated Fat Content
8 g
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