Happy Happy Sunday y’all and welcome to another cheat day! Christmas is less than 48 hours from this very moment and I imagine that there are a few (gazillion) of you that might not be the ultimate Christmas unicorn either…you know, the ladies out there that have all gifts bought & wrapped, all meals prepped and ready to go and are currently chilling waiting for the magical day to arrive with trumpets sounding and a glittery sunrise to greet them…or something remotely close to that.
I like to think of myself as more of Christmas ass donkey, clumping along forgetting things I have written clearly on my to-buy list, and losing all track of time and getting further and further behind until I feel like a crazy person. Soooo, with that said, guess what? I have a totally easy and delicious recipe to share with y’all today.
This cake is sooo moist and flavorful you guys, and it’s a wonderfully doctored cake mix, so it’s ready in a snap. Is this the most beautiful dessert you’ll ever make? Heck no, but it’s an A+ on the Holly’s Easy/Delicious scale…that I just made up.
This was a huge hit when I made this for my family a few weeks ago, so much so, I’ll be making one tomorrow and I’m totally not stressing because it’s so easy. Anyways, this donkey needs to get a move on and try to finish up all things on my seemingly never ending to-do list. Y’all have a wonderful day and thanks so much for stopping by!!!
All of your ingredients into your (one) bowl…
mix it all up and pour into your pan…
this part looks gross, but poke holes in your cooled cake and pour sweetened condensed milk all over…
then cover the whole top of the cake with Cool Whip & gingersnap cookie crumbles…
Let it chill in the fridge for a while, then enjoy!!!
RECIPE:
INGREDIENTS:
1-15.25 Ounce Box Spice Cake Mix.
1 Teaspoon Ground Ginger.
1 Tablespoon Ground Cinnamon.
1/2 Cup Buttermilk.
1/2 Cup Molasses.
1/3 Cup Vegetable or Canola Oil.
4 Large Eggs.
14 Ounce Can Sweetened Condensed Milk.
1-8 Ounce Tub Cool Whip – Thawed.
12-15 Gingersnap Cookies – Crushed
HOW TO:
Preheat your oven to 350 degrees F.
In a large bowl, add the dry cake mix, spices, buttermilk, molasses, eggs and oil and mix until well combined.
Pour into an 8×8 pan and bake for 28-30 minutes or until an inserted toothpick comes out clean.
Allow your cake to cool completely and once cooled with the end of a wooden spoon, poke holes all over the top of your cake and then pour the sweetened condensed milk all over the top of your cake. Cover the entire top of the cake with the Cool Whip, then sprinkle the crushed gingersnap cookies all over the Cool Whip. Place your cake back in to the fridge for at least another hour and enjoy!
Judy Harrison says
I really think this cake needs to cook a lot longer or should be baked in a 9 x 12 pan or even 7x 11. It was not cooked at all. I am going to make another attempt because it looks and smell awesome!
Holly says
Hi Judy! I’m so sorry for the trouble that you had with the cake, the directions I gave were precisely what I did, and I didn’t have any problems but ovens can vary quite a bit. I hope it works out better for you in a smaller pan or a longer cooking time.
Barbara Hamilton says
Definitely use a 9×13 pan. Grease it with Joy. This is absolutely delicious!! We used whipped cream in a can rather than cool whip. Just delightful! Thanks for the recipe Holly!
Holly says
Hi Barbara! that’s wonderful! I’m so happy that you loved this recipe and you’re so welcome 😀