CREAMY CARAMEL SAUCE AND GINGERBREAD CAKE
Gingerbread was not always a favorite of mine when I was young. I found the taste a bit strange, but as I have gotten older, I have learned to really love the flavor of it. Gingerbread really brings me now all the memories of the holiday spirit. I have also been known to make this cake right smack dab during the summer months, too. It’s an excellent dessert at any time of the year. Check out what my friends over at What’s Cooking Love? had to say about this recipe:
“This Gingerbread Caramel Poke Cake is really delicious and is so moist and flavorful. The gingerbread and caramel go great together and the whipped cream on the top makes the cake even better. I love the flavor of the cake and how it is so moist. This has to be the best gingerbread cake I have ever had. I brought this cake over to dinner at my in-laws house and everyone loved it! This cake would be perfect for the holidays, I can’t wait to make it again for our holiday desserts. I hope you enjoy it!”
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)
Prepare the gingerbread cake according to the directions on the box in an 8×8 or 9×9 pan.
Once the cake is completely cooled, use a wooden spoon to poke holes evenly throughout the cake, making about 15-20 holes.
Pour the Magnolia sweetened condensed milk evenly over the cake, trying to fill up the holes …