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Gingerbread Poke Cake
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Gingerbread Poke Cake

1 Hr(s) 49 Min(s)
20 Min(s) Prep
1 Hr(s) 29 Min(s) Cook
Bring a Gingerbread Poke Cake to your next party. Our Gingerbread Poke Cake is beautifully infused with JELL-O Vanilla Flavor Instant Pudding.
What You Need
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18 servings
Original recipe yields 18 servings
1 pkg. (2-layer size) spice cake mix
1/4 cup molasses, divided
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2-1/4 cups cold milk
12 KRAFT Caramels
1 Tbsp. water
2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
1
Heat oven to 350ºF.
2
Prepare cake batter and bake as directed on package for 13x9-inch cake, blending 2 Tbsp. molasses into cake batter before pouring into prepared pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
3
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in remaining molasses. Immediately pour over warm cake. Refrigerate 1 hour.
4
Meanwhile, microwave caramels and water in medium microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until caramels are completely melted. Cool 10 min. Add COOL WHIP; whisk until blended. Refrigerate until ready to use.
5
Frost cake with COOL WHIP mixture before serving.
Kitchen Tips
Tip 1
Substitute
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Tip 2
Make Ahead
This deliciously moist spice cake can be refrigerated up to 24 hours before serving.
Nutrition
Calories
260
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 270mg
12%
Total Carbohydrates 36g
13%
Dietary Fibers 0g
Sugars 26g
52%
Protein 4g
8%
Vitamin A
4%
Vitamin C
0%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
18 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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