Description
This German Chocolate Poke Cake is a rich and indulgent dessert with layers of moist chocolate cake, creamy caramel, coconut, and pecans. The classic flavors of German chocolate cake get even better with a gooey, caramel-infused texture that melts in your mouth. Perfect for holidays, potlucks, or whenever you need a sweet treat!
Ingredients
Units
Scale
Cake:
- 1 box German chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)
- 1 cup sweetened condensed milk
- 1 cup caramel sauce
Topping:
- 1 cup shredded sweetened coconut
- 3/4 cup chopped pecans
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1/2 cup chocolate syrup or melted chocolate for drizzling
Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare and bake the German chocolate cake according to the package instructions.
- Poke & Fill:
- Once baked, let the cake cool for about 10 minutes.
- Use the handle of a wooden spoon to poke holes all over the cake.
- Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
- Drizzle the caramel sauce over the cake, spreading it evenly.
- Add the Toppings:
- Sprinkle the shredded coconut and chopped pecans over the cake.
- Spread the whipped topping evenly over the cake.
- Drizzle with chocolate syrup or melted chocolate for extra decadence.
- Chill & Serve:
- Refrigerate for at least 2 hours before serving.
- Slice and enjoy!
Notes
- For extra flavor, toast the pecans and coconut before adding them.
- You can use homemade caramel sauce for a richer taste.
- Store leftovers in the refrigerator for up to 3 days.