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German Chocolate Poke Cake

A delightful twist on the classic dessert, this moist chocolate cake features a luscious filling of caramel and coconut, making it perfect for any celebration.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 12 servings

Ingredients

Cake Base

  • 1 box German chocolate cake mix For the base of the cake.

Fillings

  • 1 cup sweetened condensed milk
  • 1 cup caramel sauce
  • 1/2 cup chocolate chips
  • 1/2 cup shredded coconut
  • 1/2 cup chopped pecans Can substitute with walnuts or omit for nut-free.

Frosting

  • 1/2 cup chocolate frosting
  • 1/2 cup caramel frosting

Instructions

Preparation

  • Prepare the German chocolate cake according to the package instructions and bake in a 9x13 inch pan.
  • Once the cake is baked, remove it from the oven and let it cool for about 15 minutes.
  • Using the handle of a wooden spoon, poke holes all over the top of the warm cake.
  • In a bowl, combine the sweetened condensed milk and caramel sauce; pour this mixture over the cake, making sure it fills the holes.
  • Sprinkle the chocolate chips, shredded coconut, and chopped pecans evenly over the top of the cake.
  • Allow the cake to cool completely, then frost with chocolate frosting and caramel frosting before serving.

Notes

Serve at room temperature. Additional toppings such as whipped cream or extra coconut can enhance flavor. Store leftovers in the refrigerator for up to 4 days.