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German Chocolate Poke Cake

A delightful and gooey dessert that combines rich chocolate flavor with sweetened condensed milk, caramel sauce, and coconut-pecan frosting, making it a must-try for chocolate lovers.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 12 servings

Ingredients

For the cake

  • 1 box chocolate cake mix Use a box for convenience.
  • 3 large eggs For the cake mix.
  • 1/2 cup oil Recommended for moist cake.
  • 1 cup water As specified on the cake mix box.

For the filling and topping

  • 1 can sweetened condensed milk To soak into the cake.
  • 1 jar caramel sauce For drizzling.
  • 1 jar coconut-pecan frosting Traditional topping.
  • 1/2 cup toasted pecans Optional for extra crunch.
  • 1/2 cup shredded coconut Optional for decoration.

Instructions

Preparation

  • Preheat your oven and bake the chocolate cake according to the instructions on the box.
  • Once baked, remove the cake from the oven and let it cool for 5 minutes.
  • Use a wooden spoon to poke holes all over the surface of the warm cake.

Assembly

  • Pour the sweetened condensed milk over the hot cake, ensuring it seeps into the holes.
  • Drizzle caramel sauce generously on top.
  • Spread coconut-pecan frosting over the cake.
  • Optional: Top with extra toasted pecans and shredded coconut.
  • Chill the cake in the fridge for at least a few hours, preferably overnight.

Notes

For best results, chill overnight before serving. Use a sharp, warmed knife for cutting. This cake can also be made in advance and is better the next day.