German Chocolate Poke Cake
Creamy, gooey, and delightfully decadent, this German Chocolate Poke Cake combines a tender chocolate cake with sweetened condensed milk and caramel, topped with coconut, pecans, and double frosting.
Equipment
- Mixing Bowl
- 9x13-inch Baking Pan
- Wooden Spoon
Ingredients
Cake Ingredients
- 1 box German chocolate cake mix Plus eggs, oil, and water as per package instructions.
Filling Ingredients
- 1 cup sweetened condensed milk Room temperature.
- 1 cup caramel sauce Room temperature or slightly warmed.
- 1/2 cup chocolate chips Semi-sweet or milk chocolate, room temperature.
- 1/2 cup shredded coconut Sweetened or unsweetened, packed lightly.
- 1/2 cup chopped pecans Toasted if preferred.
Frosting Ingredients
- 1/2 cup chocolate frosting Store-bought or homemade, at spreading consistency.
- 1/2 cup caramel frosting Store-bought or homemade, at spreading consistency.
Instructions
- Preheat your oven to the temperature listed on the German chocolate cake mix box and prepare the cake mix according to package instructions, greasing and flouring a 9x13-inch pan or lining it with parchment.
- Pour the batter into the prepared pan and bake exactly as directed on the package, usually 25 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes so it’s warm but not piping hot.
- Using the end of a wooden spoon or a similar round utensil, poke holes evenly across the warm cake about 1 inch apart, all the way through to the bottom.
- In a medium bowl, whisk together 1 cup sweetened condensed milk and 1 cup caramel sauce until smooth. Pour the mixture slowly over the warm cake, allowing it to fill the holes. Use a spatula to gently spread any excess so the top is evenly coated.
- Immediately sprinkle the 1/2 cup chocolate chips, 1/2 cup shredded coconut, and 1/2 cup chopped pecans evenly over the top so they stick to the sauce.
- Allow the cake to cool completely at room temperature, about 45 minutes, before spreading the 1/2 cup chocolate frosting evenly over the top. Follow with the 1/2 cup caramel frosting drizzled or spread in a thin layer.
- For best texture and flavor, chill the cake for at least 1 hour in the refrigerator to set the sauce and frostings. Slice with a sharp knife and serve chilled or at room temperature. Enjoy!
Notes
Store leftovers covered tightly in the refrigerator for up to 4 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months.