German Chocolate Poke Cake
German Chocolate Poke Cake is a rich and ultra-moist dessert infused with caramel, coconut, and pecans. This easy-to-make cake starts with a German chocolate cake mix, then gets drenched in sweetened condensed milk and caramel sauce for an irresistibly gooey texture. Topped with whipped topping, shredded coconut, and chopped pecans, it’s the perfect indulgence for any occasion.
- Prep Time: 15min
- Cook Time: 30min
- Total Time: 1 hour 45 minutes
- Yield: 12-16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American, German
- Diet: Vegetarian
Ingredients
- 1 box German chocolate cake mix (plus ingredients required on the box)
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 tub (8 oz) whipped topping (such as Cool Whip)
- Chocolate syrup (optional, for drizzling)
Instructions
- Bake the Cake – Prepare and bake the German chocolate cake in a 9×13-inch pan according to package instructions.
- Poke Holes – Once slightly cooled, use the handle of a wooden spoon to poke holes all over the cake.
- Add Sweetness – Pour the sweetened condensed milk and caramel sauce over the cake, letting it seep into the holes.
- Top with Coconut and Pecans – Evenly sprinkle shredded coconut and chopped pecans over the cake.
- Chill – Let the cake cool completely, then spread the whipped topping evenly on top.
- Garnish – Drizzle with chocolate syrup if desired. Refrigerate for at least 1 hour before serving.
Notes
- For a richer taste, use homemade caramel sauce.
- Swap pecans for walnuts, almonds, or omit them for a nut-free version.
- Letting the cake sit overnight enhances its flavors.
- Serve chilled for the best texture
Why You’ll Love This Recipe
- Super Moist and Flavorful – The poke cake method ensures every bite is infused with luscious caramel and coconut flavors.
- Easy to Make – Using a boxed cake mix as a base makes this recipe simple, yet incredibly delicious.
- Perfect for Any Occasion – Whether it’s a party, potluck, or family gathering, this cake is always a crowd-pleaser.
- Make-Ahead Friendly – This cake tastes even better after sitting for a few hours, making it great for meal prepping.
- Rich and Indulgent – The combination of chocolate, coconut, pecans, and caramel creates an unforgettable dessert experience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- German chocolate cake mix (plus ingredients required on the box)
- Sweetened condensed milk
- Caramel sauce
- Sweetened shredded coconut
- Chopped pecans
- Whipped topping (such as Cool Whip)
- Chocolate syrup (optional, for drizzling)
Directions
- Bake the Cake – Prepare and bake the German chocolate cake according to the package instructions in a 9×13-inch pan.
- Poke Holes – Once the cake is baked and slightly cooled, use the handle of a wooden spoon to poke holes all over the surface.
- Add Sweetness – Pour the sweetened condensed milk and caramel sauce over the cake, allowing it to seep into the holes.
- Top with Coconut and Pecans – Evenly sprinkle the shredded coconut and chopped pecans over the cake.
- Chill – Let the cake cool completely before spreading the whipped topping over the top.
- Garnish – Drizzle with chocolate syrup if desired, then refrigerate for at least an hour before serving.
Servings and Timing
- Servings: 12-16 slices
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 45 minutes
Variations
- Homemade Cake Option – Instead of a boxed mix, make a homemade German chocolate cake from scratch.
- Different Toppings – Swap the whipped topping for homemade whipped cream or buttercream frosting.
- Extra Chocolate – Stir mini chocolate chips into the batter or sprinkle some on top for added richness.
- Nut-Free Version – Omit the pecans if you prefer a nut-free dessert.
- Caramel Alternative – Try using dulce de leche for a slightly different flavor profile.
Storage/Reheating
- Refrigeration – Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing – Freeze the cake (without the whipped topping) for up to 3 months. Thaw in the fridge before serving.
- Reheating – This cake is best served chilled, but if you prefer it slightly warm, let it sit at room temperature for about 15 minutes before serving.
FAQs
1. Can I make this cake a day ahead?
Yes! In fact, making it a day ahead allows the flavors to meld together even better.
2. Can I use homemade caramel instead of store-bought?
Absolutely! Homemade caramel will add an even richer taste to the cake.
3. What can I use instead of pecans?
Walnuts or almonds are great alternatives, or you can omit the nuts entirely.
4. Do I need to poke holes while the cake is still hot?
It’s best to let it cool slightly, but it should still be warm to absorb the fillings properly.
5. Can I use a different cake mix?
Yes, a chocolate fudge or devil’s food cake mix would work well too.
6. Can I use evaporated milk instead of sweetened condensed milk?
No, sweetened condensed milk is necessary for the right texture and sweetness.
7. Can I use fresh whipped cream instead of Cool Whip?
Yes, just be sure to stabilize it with a bit of powdered sugar or gelatin.
8. Will this cake be too sweet?
It is sweet, but balancing with unsweetened whipped cream can help tone it down.
9. Can I make this cake in a round pan instead of a 9×13-inch pan?
Yes, but you may need to adjust the baking time accordingly.
10. How long does it need to chill before serving?
At least one hour, but overnight is even better for the best texture.
Conclusion
German Chocolate Poke Cake is the ultimate indulgence, combining all the flavors of the classic dessert with a gooey, moist texture. It’s an easy yet impressive cake that will have everyone coming back for seconds. Whether you’re making it for a celebration or just to satisfy a chocolate craving, this recipe is sure to be a hit!
