Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the gingerbread cake mix with the specified ingredients on the box. Stir until just combined, avoiding overmixing. Pour the batter into a greased 9x13 inch pan and bake for 30 minutes, or until a toothpick inserted comes out clean. Let it cool for about 15 minutes before the next step.

After the gingerbread cake has cooled slightly, use the end of a wooden spoon to poke holes evenly across the surface. Aim for spacing them about 1 inch apart to ensure the caramel seeps into each bite.

Drizzle the caramel sauce generously over the surface of the poked cake. Use a spatula to spread it evenly, allowing it to fill the holes thoroughly. Let the cake sit at room temperature for about 10 minutes to ensure the caramel is absorbed properly.

In a separate mixing bowl, combine the heavy cream, powdered sugar, cinnamon, and nutmeg. Using an electric mixer, whip the mixture on medium speed until soft peaks form, which should take about 3–4 minutes.

Gently spread the whipped cream mixture over the top of the cake, covering it completely. Use an offset spatula for a smooth finish.

Sprinkle the crushed gingersnap cookies evenly over the whipped cream layer, covering the surface generously.

Cover the Gingerbread Poke Cake with plastic wrap and chill it in the refrigerator for at least 2 hours.