German Chocolate Poke Cake

Why You’ll Love This Recipe

This cake combines everything you love about a traditional German chocolate cake with the simplicity of a poke cake. The holes in the cake soak up the caramel, ensuring every slice is gooey and decadent. The coconut-pecan topping adds texture and richness, while the chocolate base keeps it perfectly balanced. It’s easy enough for casual gatherings but impressive enough for special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chocolate cake mix (plus ingredients listed on the box, usually eggs, oil, and water)

• Sweetened condensed milk

• Caramel sauce

• Sweetened shredded coconut

• Chopped pecans

• German chocolate frosting (or homemade coconut-pecan frosting)

• Whipped topping (optional, for serving)

Directions

1. Preheat oven according to cake mix instructions and prepare a 9×13-inch baking pan.

2. Mix and bake the chocolate cake as directed on the package. Remove from oven and let cool slightly.

3. Using the handle of a wooden spoon, poke holes evenly over the warm cake.

4. Pour sweetened condensed milk over the cake, letting it soak into the holes.

5. Drizzle caramel sauce generously over the surface.

6. Spread coconut and pecans evenly across the top.

7. Allow the cake to cool completely, then spread German chocolate frosting over the top.

8. Chill for at least 1 hour before serving.

9. Optionally, add whipped topping for extra creaminess.

Servings and timing

This recipe makes about 12–15 servings. Preparation takes 15 minutes, baking takes 30–35 minutes, and cooling/chilling takes about 1 hour. Total time: around 1 hour 50 minutes.

Variations

• Use a homemade chocolate cake instead of boxed mix for a richer base.

• Swap caramel for hot fudge sauce if you want an extra chocolatey version.

• Add a layer of whipped cream topping before the frosting for extra lightness.

• Toast the coconut and pecans for a nuttier, deeper flavor.

• Make individual poke cupcakes for party-friendly servings.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days. The flavors deepen as it chills, making it even better the next day. To freeze, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving. This cake is best served cold or at room temperature, so no reheating is needed.

FAQs

What is a poke cake?

A poke cake is a baked cake with holes poked in it, allowing fillings like caramel, pudding, or sweetened condensed milk to soak in.

Can I use homemade frosting?

Yes, homemade coconut-pecan frosting works beautifully for this recipe.

Do I have to refrigerate the cake?

Yes, because of the frosting and toppings, it should be stored in the fridge.

Can I make it ahead of time?

Absolutely! This cake actually tastes better after sitting overnight.

Can I use a different cake flavor?

Yes, but chocolate pairs best with the caramel and coconut-pecan topping.

How do I keep the cake from getting soggy?

Let the cake cool slightly before adding toppings, and don’t oversaturate with condensed milk.

Can I toast the pecans and coconut?

Yes, toasting enhances flavor and adds crunch.

What size pan should I use?

A 9×13-inch pan works best for even soaking and easy slicing.

Can I make this without caramel?

Yes, but the caramel adds richness. You could substitute hot fudge or butterscotch sauce.

How do I serve this cake?

It’s delicious chilled straight from the fridge, but you can also serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion

German Chocolate Poke Cake is a decadent twist on a classic dessert, with layers of chocolate, caramel, and coconut-pecan goodness in every bite. It’s easy to make, crowd-pleasing, and perfect for holidays, potlucks, or anytime you want a show-stopping sweet treat.

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