If you’re looking for a dessert that’s irresistibly moist, sweet, and packed with flavor, this German Chocolate Poke Cake is the answer. I made this for the first time during a family gathering, and everyone instantly fell in love with it. The classic flavors of German chocolate cake combined with sweetened condensed milk, gooey caramel, and that heavenly topping of coconut and pecans make this cake a true crowd-pleaser.
What I love most about this cake is how easy it is to make. Using a cake mix as the base cuts down on time, but the end result tastes completely homemade. Whether you’re celebrating a special occasion, hosting a potluck, or just satisfying a sweet tooth, this poke cake will quickly become one of your go-to recipes. Trust me—it’s hard to stop at just one slice!
Why You’ll Love This Recipe
- Ultra moist and decadent: Sweetened condensed milk and caramel make every bite irresistible.
- Easy to make: Starts with a cake mix, so it’s perfect for beginner bakers.
- Classic flavors: A modern twist on the beloved German chocolate cake.
- Perfect for sharing: A guaranteed hit for potlucks, holidays, or parties.
- Customizable: Add more chocolate chips or extra caramel for even more indulgence.
Recipe: German Chocolate Poke Cake
Ingredients
- 1 box (15.25 oz) German chocolate cake mix (plus ingredients called for on the box, such as eggs, oil, and water)
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 1 container (8 oz) whipped topping (e.g., Cool Whip), thawed
- ½ cup chocolate chips (optional, for garnish)
Directions
- Bake the Cake:
- Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing it or lining it with parchment paper.
- Follow the instructions on the German chocolate cake mix box to prepare and bake the cake. Bake until a toothpick inserted in the center comes out clean.
- Poke the Cake:
- Once the cake is out of the oven, let it cool for 5 minutes. Using the end of a wooden spoon or a fork, poke holes all over the cake, spacing them about an inch apart.
- Add Sweetened Condensed Milk and Caramel:
- Pour the sweetened condensed milk evenly over the cake, ensuring it seeps into the holes.
- Follow with the caramel sauce, spreading it evenly with a spatula or spoon. Let the cake cool completely.
- Top with Coconut and Pecans:
- Once cooled, sprinkle the shredded sweetened coconut and chopped pecans evenly over the cake.
- Add Whipped Topping:
- Spread the whipped topping evenly over the coconut and pecan layer. Smooth it out with a spatula for a clean finish.
- Garnish and Chill:
- Sprinkle chocolate chips over the top for an optional garnish.
- Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to set.
- Serve and Enjoy:
- Slice into squares and serve chilled for the best texture and flavor.
Serving and Storage Tips
- Serving: Serve this cake chilled for the ultimate gooey and creamy texture. It’s delicious on its own, but you can drizzle extra caramel sauce or chocolate syrup for a stunning presentation.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make-Ahead: This cake is even better the next day, so feel free to make it a day ahead to save time.
Helpful Notes
- For a richer flavor, toast the coconut and pecans lightly before adding them to the cake. It adds a wonderful nutty aroma.
- If you prefer a homemade whipped topping, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
FAQs
- Can I use a homemade German chocolate cake instead of a mix?
Yes! If you prefer baking from scratch, substitute your favorite homemade German chocolate cake recipe. - What if I don’t like coconut?
You can omit the coconut and double the pecans, or add mini chocolate chips for a different texture. - Can I freeze this cake?
While it’s best fresh, you can freeze the unfrosted cake. Thaw it, add the toppings, and serve chilled. - How do I prevent the cake from becoming too soggy?
Poke evenly spaced holes to allow the condensed milk and caramel to absorb without over-saturating one area. - Can I use dark chocolate chips instead of semisweet?
Absolutely! Dark chocolate adds a nice contrast to the sweet caramel and condensed milk.
Final Thoughts
This German Chocolate Poke Cake is a dessert that brings everyone to the table with its irresistible layers of flavor and texture. The combination of gooey caramel, moist chocolate cake, creamy whipped topping, and crunchy coconut and pecans is simply magical. It’s a dessert that feels indulgent yet is incredibly easy to make—perfect for busy bakers during the holiday season or any time you need a guaranteed crowd-pleaser.
Every time I make this cake, it gets rave reviews and requests for the recipe. Whether you’re serving it at a family gathering or a potluck, this cake will have everyone asking for seconds. So grab your ingredients, make some space in the fridge, and get ready to enjoy a slice (or two) of pure bliss.
German Chocolate Poke Cake
Ingredients
- 1 box 15.25 oz German chocolate cake mix (plus ingredients called for on the box, such as eggs, oil, and water)
- 1 can 14 oz sweetened condensed milk
- 1 jar 12 oz caramel sauce
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 1 container 8 oz whipped topping (e.g., Cool Whip), thawed
- ½ cup chocolate chips optional, for garnish
Instructions
Bake the Cake:
- Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing it or lining it with parchment paper.
- Follow the instructions on the German chocolate cake mix box to prepare and bake the cake. Bake until a toothpick inserted in the center comes out clean.
Poke the Cake:
- Once the cake is out of the oven, let it cool for 5 minutes. Using the end of a wooden spoon or a fork, poke holes all over the cake, spacing them about an inch apart.
Add Sweetened Condensed Milk and Caramel:
- Pour the sweetened condensed milk evenly over the cake, ensuring it seeps into the holes.
- Follow with the caramel sauce, spreading it evenly with a spatula or spoon. Let the cake cool completely.
Top with Coconut and Pecans:
- Once cooled, sprinkle the shredded sweetened coconut and chopped pecans evenly over the cake.
Add Whipped Topping:
- Spread the whipped topping evenly over the coconut and pecan layer. Smooth it out with a spatula for a clean finish.
Garnish and Chill:
- Sprinkle chocolate chips over the top for an optional garnish.
- Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to set.
Serve and Enjoy:
- Slice into squares and serve chilled for the best texture and flavor.
Notes
- For a richer flavor, toast the coconut and pecans lightly before adding them to the cake. It adds a wonderful nutty aroma.
- If you prefer a homemade whipped topping, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
