Gingerbread Poke Cake Rich and Flavorful Festive Treat

Ingredients

• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground allspice
• 0.5 teaspoon salt
• 1 cup unsweetened applesauce
• 0.5 cup brown sugar, packed
• 0.5 cup granulated sugar
• 0.5 cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 cup milk
• 1 cup pumpkin spice cream cheese
• 0.25 cup maple syrup
• 2 cups whipped cream or Cool Whip
• 0.5 cup crushed ginger snap cookies
• 1 dash ground cinnamon for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, allspice, and salt. Set aside.
3. In a large mixing bowl, combine the applesauce, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
5. Pour the cake batter into the prepared baking dish and spread evenly.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes.
7. Using the handle of a wooden spoon or a skewer, poke holes all over the top of the warm cake (about 1 inch apart).
8. In a small bowl, mix the pumpkin spice cream cheese with the maple syrup until smooth. Pour this mixture over the cake, ensuring it fills the holes.
9. Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours to set.
10. Before serving, spread the whipped cream evenly over the top of the cake and sprinkle with crushed ginger snap cookies and a dusting of ground cinnamon for garnish.