German Chocolate Poke Cake is a decadent twist on the classic German Chocolate Cake. This easy-to-make dessert features a moist chocolate cake that’s filled with rich, gooey caramel and topped with a luscious coconut-pecan frosting. Perfect for any celebration or just a sweet treat to indulge in, this poke cake is sure to satisfy your chocolate cravings.

Equipment:

9×13-inch baking dish
Mixing bowls
Whisk or electric mixer
Wooden spoon or skewer
Spatula

Ingredients:

For the Cake:

1 box chocolate cake mix (plus ingredients required on the box, such as eggs, oil, and water)
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel sauce

For the Topping:

1 can (16 oz) ready-made coconut-pecan frosting
1 container (8 oz) whipped topping (like Cool Whip), thawed
1/2 cup shredded sweetened coconut, toasted
1/2 cup chopped pecans, toasted
Chocolate shavings or curls for garnish (optional)

Instructions:

Bake the Cake:
- Preheat your oven according to the cake mix package instructions.
- Prepare the cake mix according to the box directions and pour the batter into a greased 9×13-inch baking dish.
- Bake the cake as directed on the box. Once done, remove it from the oven and allow it to cool for about 10 minutes.
Poke the Cake:
- While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake, spacing them about 1 inch apart.
Add the Filling:
- Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
- Next, pour the caramel sauce over the cake, spreading it evenly to ensure it seeps into the holes and covers the entire surface.
Cool and Add the Topping:
- Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour to let the flavors meld together.
- Once the cake is chilled, spread the coconut-pecan frosting over the top in an even layer.
- Next, spread the thawed whipped topping over the frosting layer.
Garnish and Serve:
- Sprinkle the toasted coconut and chopped pecans evenly over the whipped topping.
- For an extra touch of decadence, garnish with chocolate shavings or curls if desired.
- Refrigerate the cake for another hour before serving to let the flavors fully develop.

Tips:

Toasting Tips: To toast the coconut and pecans, spread them out on a baking sheet and bake in a 350°F (175°C) oven for about 5-7 minutes, stirring occasionally, until golden and fragrant.
Make-Ahead: This cake can be made a day in advance and stored in the refrigerator, making it a great option for parties or gatherings.
Variations: For a more intense chocolate flavor, add chocolate chips to the cake batter or drizzle chocolate ganache over the top before serving.

German Chocolate Poke Cake is a show-stopping dessert that’s easy to prepare yet impressively indulgent. The combination of moist chocolate cake, sweet caramel, and rich coconut-pecan frosting creates a perfect harmony of flavors and textures. Whether you’re a fan of traditional German Chocolate Cake or just looking for a new dessert to try, this poke cake is sure to be a hit!

German Chocolate Poke Cake

German Chocolate Poke Cake is a decadent twist on the classic German Chocolate Cake. This easy-to-make dessert features a moist chocolate cake that's filled with rich, gooey caramel and topped with a luscious coconut-pecan frosting. Perfect for any celebration or just a sweet treat to indulge in, this poke cake is sure to satisfy your chocolate cravings.

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Equipment

9x13-inch baking dish
Mixing bowls
Whisk or electric mixer
Wooden spoon or skewer
Spatula

Ingredients

For the Cake:
1 box chocolate cake mix plus ingredients required on the box, such as eggs, oil, and water
1 can 14 oz sweetened condensed milk
1 jar 12 oz caramel sauce
For the Topping:
1 can 16 oz ready-made coconut-pecan frosting
1 container 8 oz whipped topping (like Cool Whip), thawed
1/2 cup shredded sweetened coconut toasted
1/2 cup chopped pecans toasted
Chocolate shavings or curls for garnish optional

Instructions

Bake the Cake:
Preheat your oven according to the cake mix package instructions.
Prepare the cake mix according to the box directions and pour the batter into a greased 9x13-inch baking dish.
Bake the cake as directed on the box. Once done, remove it from the oven and allow it to cool for about 10 minutes.
Poke the Cake:
While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake, spacing them about 1 inch apart.
Add the Filling:
Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
Next, pour the caramel sauce over the cake, spreading it evenly to ensure it seeps into the holes and covers the entire surface.
Cool and Add the Topping:
Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour to let the flavors meld together.
Once the cake is chilled, spread the coconut-pecan frosting over the top in an even layer.
Next, spread the thawed whipped topping over the frosting layer.
Garnish and Serve:
Sprinkle the toasted coconut and chopped pecans evenly over the whipped topping.
For an extra touch of decadence, garnish with chocolate shavings or curls if desired.
Refrigerate the cake for another hour before serving to let the flavors fully develop.

Notes

Toasting Tips: To toast the coconut and pecans, spread them out on a baking sheet and bake in a 350°F (175°C) oven for about 5-7 minutes, stirring occasionally, until golden and fragrant.
Make-Ahead: This cake can be made a day in advance and stored in the refrigerator, making it a great option for parties or gatherings.

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