Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing it lightly. Mix the gingerbread cake according to package directions until well combined, then pour the batter into the prepared pan, smoothing the top. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.

Once the gingerbread cake has cooled, take the handle of a wooden spoon or a skewer and gently poke holes about 1 inch apart across the top of the cake.

Pour the caramel sauce generously over the poked cake, allowing it to seep into the holes for about 5 minutes.

In a mixing bowl, add the heavy cream along with ground cinnamon and nutmeg. Using an electric mixer, whip the mixture on medium-high speed until soft peaks form, taking about 3-5 minutes.

Gently spread the freshly whipped cream over the top of the soaked gingerbread cake, starting from the edges and moving toward the center.

Crumble gingersnap cookies over the whipped cream topping, distributing them evenly.

Refrigerate the Gingerbread Poke Cake for at least 1 hour to allow the flavors to meld and the whipped cream to set properly.