Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the gingerbread cake mix with the recommended ingredients on the package, typically eggs, water, and oil. Whisk until smooth, then pour the batter into a greased 9x13 inch baking dish. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.

Once the Gingerbread Poke Cake has cooled completely, take a fork and carefully poke holes all over the top of the cake, about 1 inch apart. Press down gently to ensure the holes are deep enough for the caramel to soak through but be cautious not to tear the cake.

Drizzle the caramel sauce evenly over the poked cake, making sure it seeps into the holes for maximum flavor. Let the cake sit for about 10 minutes to absorb the caramel fully.

While the cake is absorbing the caramel, grab a mixing bowl and place it in the fridge to chill for a few minutes. Once cold, pour in the heavy whipping cream, then add the cinnamon and nutmeg. Use an electric mixer to whip the cream on medium-high speed until stiff peaks form, about 3–5 minutes.

Spread the fluffy cinnamon-nutmeg whipped cream evenly over the top of the caramel-soaked cake using a spatula.

Crumble the gingersnap cookies into small pieces and sprinkle them generously over the whipped cream layer.

Cover the assembled Gingerbread Poke Cake with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld beautifully. When ready to serve, slice the cake.