Description
A festive gingerbread poke cake topped with a sweet layer of butterscotch sauce, fluffy whipped cream, and crunchy toffee bits. Perfect for holiday gatherings.
Ingredients
- 1 Gingerbread Cake Mix, plus ingredients required to prepare the cake
- ½ cup sweetened condensed milk
- ¾ cup Butterscotch ice cream topping
- 8 ounces Cool Whip (or freshly whipped cream)
- 1 cup toffee bits (or other crunchy topping)
Instructions
- Prepare the gingerbread cake according to package instructions and bake as directed. Let cool slightly.
- Poke holes all over the warm cake using the handle of a wooden spoon or a skewer.
- Pour sweetened condensed milk evenly over the cake, allowing it to seep into the holes.
- Pour butterscotch topping evenly over the cake.
- Spread Cool Whip over the top of the cake once cooled completely.
- Sprinkle toffee bits or other desired crunchy topping over the cake.
- Chill for at least 1 hour before serving for best results.
Notes
- Can substitute whipped cream for Cool Whip for a fresher taste.
- Optional: add a drizzle of chocolate sauce for extra flavor.
- Store in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking / Poke Cake
- Cuisine: American