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German Chocolate Poke Cake

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.
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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

Instructions
 

  • Bake the Cake
  • Preheat your oven to 350°F (175°C) and prepare a 9x13-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.
  • 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.
  • Chill the Cake
  • Cover the cake and refrigerate it for at least 2 hours to allow the flavors to meld.
  • 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.
  • Garnish
  • Sprinkle the top with toasted shredded coconut and chopped pecans for added texture and flavor.
  • Serve
  • Slice the cake into squares and serve chilled or at room temperature.