As I was searching for a recipe for holiday dessert, I came across this Gingerbread Caramel Poke Cake from What’s Cooking, Love?. It sounded great, but I wanted to use something other than caramel. I wracked my brain and decided that Biscoff Cookie Spread would be a great alternative. I also decided to use toffee bits instead of crushed gingersnaps.
Gingerbread Biscoff Poke Cake
Gingerbread Cake Mix + ingredients to prepare
Sweetened Condensed Milk – 1/2 can
Biscoff Creamy Cookie Spread – 1/2 container
Whipped Topping – 1/2 container
Make the gingerbread according to the package directions. I made mine in an 8×8 pan. After it has cooled completely, poke holes every inch or so with the end of the wooden spoon. Pour half a can of sweetened condensed milk into the holes. Heat the Biscoff spread in a microwave safe dish for 30 seconds or until a liquid consistency, and pour into the holes. Spread half the whipped topping container over the cake, pushing as much as possible into the holes. The whipped topping should form a frosting layer. Sprinkle with toffee bits. Refrigerate at least 3 hours before serving. Can be made a day ahead.
We were pleased with how this turned out. The Biscoff was a perfect
combination for the gingerbread and toffee. Normally my family would
turn their nose up at this, but they gobbled it down.
Have you ever had Biscoff? Do you like it?
Check out my other poke cake recipes!