German Chocolate Poke Cake takes the classic German chocolate cake flavors to a whole new level! This rich, moist cake is infused with sweetened condensed milk and caramel for extra indulgence.

Topped with coconut-pecan frosting and whipped topping, it’s the perfect dessert for any occasion.

Kitchen Equipment Needed

Mixing bowls
9×13-inch baking dish
Hand or stand mixer
Wooden spoon or skewer
Spatula

Ingredients Overview

German Chocolate Cake Mix: The base of the cake. A boxed mix works perfectly, but you can use homemade if desired.
Sweetened Condensed Milk and Caramel Sauce: These create the signature “poke” cake texture and add incredible sweetness.
Coconut-Pecan Frosting: A must-have for any German chocolate dessert, this frosting is nutty and rich.
Whipped Topping: Lightens the dessert and balances the sweetness.
Shredded Coconut and Chopped Pecans: Enhance the classic flavors.

Ingredients

1 box German chocolate cake mix (plus ingredients required on the package)
1 can (14 oz) sweetened condensed milk
1 cup caramel sauce
1 tub (8 oz) whipped topping, thawed
1 cup coconut-pecan frosting
½ cup shredded coconut, toasted (optional)
½ cup chopped pecans, toasted

Step-by-Step Instructions

1. Bake the Cake

Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing it lightly.
Mix and bake the German chocolate cake according to the package instructions.
Remove the cake from the oven and allow it to cool for 10 minutes.

2. Poke the Cake

Using the handle of a wooden spoon or a skewer, poke holes all over the cake, about 1 inch apart.
Pour the sweetened condensed milk evenly over the top, allowing it to seep into the holes.
Drizzle caramel sauce over the cake, making sure it fills the holes.

3. Chill the Cake

Cover the cake and refrigerate it for at least 2 hours to allow the flavors to meld.

4. Add the Toppings

Spread the coconut-pecan frosting in a thin layer over the chilled cake.
Gently spread the whipped topping over the frosting layer.

5. Garnish

Sprinkle the top with toasted shredded coconut and chopped pecans for added texture and flavor.

6. Serve

Slice the cake into squares and serve chilled or at room temperature.

Recipe Tips

Toast for Extra Flavor: Toasting the coconut and pecans enhances their flavor and gives the cake a delightful crunch.
Homemade Frosting: For a homemade touch, make your own coconut-pecan frosting.
Drizzle for Presentation: Add a final drizzle of caramel sauce over the whipped topping before serving.

What to Serve With This Recipe

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Pair with a cup of coffee or a glass of milk to balance the richness.

Frequently Asked Questions

Can I use a different cake mix?
Yes, you can substitute chocolate or vanilla cake mix if you don’t have German chocolate.

How do I store leftovers?
Cover the cake tightly and store it in the refrigerator for up to 5 days.

Can I freeze this cake?
Yes, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.

Serving Suggestions

This cake is perfect for celebrations, potlucks, or simply satisfying a sweet craving. The decadent layers and rich flavors make it a crowd favorite!