Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing it lightly. Follow the package instructions for the gingerbread cake mix, combining the mix with water, eggs, and oil until smooth, and pour the batter into the pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.

Once the gingerbread poke cake has cooled, grab a fork and poke holes all over the surface, about 1-inch apart. Create about 20-25 holes to allow the caramel sauce to seep into the cake.

Pour the caramel sauce evenly over the poked cake, ensuring every hole is filled. Let it soak for about 10-15 minutes.

In a large mixing bowl, whip the heavy whipping cream with the cinnamon and nutmeg on medium-high speed for about 3-5 minutes until soft peaks form.

Spread the fluffy whipped cream evenly over the top of the cake, allowing some caramel drizzles to peek through.

Crush the gingersnap cookies finely and sprinkle them over the whipped cream to add a nice crunch.

Refrigerate the finished cake for at least 1 hour before serving to allow the flavors to meld beautifully.