Description

This German Chocolate Poke Cake is a luscious and decadent dessert that combines a moist German chocolate cake base with sweetened condensed milk, caramel sauce, chocolate chips, shredded coconut, and pecans. Finished with drizzled chocolate and caramel frostings, this easy-to-make poke cake delivers layers of rich flavor and texture, perfect for any chocolate lover’s celebration.

Ingredients

Scale

Cake

1 box German chocolate cake mix (plus ingredients needed for the mix)

Fillings & Toppings

1 cup sweetened condensed milk
1 cup caramel sauce
1/2 cup chocolate chips
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup chocolate frosting
1/2 cup caramel frosting

Optional Substitutions

For a nut-free version, omit pecans and add extra shredded coconut instead
For a dairy-free alternative, use coconut milk instead of sweetened condensed milk and dairy-free chocolate chips

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly to prevent sticking.
Mix and Bake Cake: Prepare the German chocolate cake mix following the package instructions, then pour the batter into the greased baking dish. Bake as directed on the package until a toothpick inserted comes out clean.
Cool Cake Slightly: Remove the baked cake from the oven and allow it to cool slightly, making it easier to handle for the next steps.
Poke Holes: Using the handle of a wooden spoon, poke holes evenly all over the surface of the cake to allow the next ingredients to seep in.
Add Sweetened Condensed Milk and Caramel: Pour the sweetened condensed milk evenly over the cake, ensuring it fills the holes, then drizzle the caramel sauce on top.
Sprinkle Toppings: Evenly sprinkle chocolate chips, shredded coconut, and chopped pecans over the cake’s surface for texture and flavor.
Drizzle Frostings: Warm the chocolate frosting and caramel frosting slightly in the microwave until pourable, then drizzle both evenly over the cake.
Set and Serve: Let the poke cake rest for at least 30 minutes at room temperature to allow the flavors to meld and set before serving.

Notes

To make the cake nut-free, simply omit the pecans and increase the shredded coconut by 1/2 cup.
For dairy-free options, substitute the sweetened condensed milk with coconut milk and use dairy-free chocolate chips.
Make sure not to overbake the cake to keep it moist.
Allowing the cake to sit after assembling improves flavor absorption and texture.
This cake can be stored covered in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: German chocolate cake, poke cake, caramel sauce, chocolate frosting, coconut, pecans, easy dessert, layered cake