Pour the batter into the prepared pan, and bake for 28-33 minutes or until a toothpick inserted in the center comes out clean.
After the cake bakes, let it cool for 5-10 minutes then use the end of a wooden spoon to poke several holes in the cake about 1-2 inches apart. Don't press the spoon all the way to the bottom of the cake, only go about ⅔ of the way through.
Warm the caramel sauce, and pour it over the cake. Scoop the whipped topping onto the cake and smooth it in even layer.
Add sprinkles and a drizzle of caramel sauce, and refrigerate the cake for at least 30 minutes to set.
See post for storage and make ahead instructions.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of cake. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Some stores don't carry gingerbread cake mix, so that's why we use spice cake mix for this recipe. If you can find gingerbread cake mix, it works great! You'll need a box that makes enough for a 9x13-inch cake. If using gingerbread cake mix, omit the molasses, ginger, cinnamon, cloves, allspice, and nutmeg.*Bake the cake as directed on the box. The amount of oil, water, and eggs you need may differ than what's listed in our recipe.