Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

German Chocolate Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 22 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This German Chocolate Poke Cake is a delightful twist on the classic dessert, featuring a moist chocolate cake infused with a luscious caramel and sweetened condensed milk filling. Topped with whipped cream, toasted coconut, and pecans, and optionally drizzled with melted chocolate, this no-fuss cake is perfect for any occasion and guaranteed to satisfy your sweet tooth.

Ingredients

Cake

  • 1 box German chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)

Filling

  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) jar caramel sauce

Topping

  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 (8 oz) container Cool Whip or whipped topping
  • 1/4 cup chocolate chips, melted (optional for drizzle)

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan. Prepare the German chocolate cake mix according to the package instructions, including the eggs, oil, and water. Pour the batter into the prepared pan and bake as directed, usually around 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Poke the Cake: Once the cake is baked and slightly cooled, use the handle of a wooden spoon or a fork to poke holes all over the cake, making sure the holes are deep but not all the way to the bottom.
  3. Make the Filling: In a bowl, combine the sweetened condensed milk and caramel sauce. Stir until fully combined.
  4. Fill the Cake: Slowly pour the caramel mixture over the cake, allowing it to sink into the holes. Make sure the entire cake is covered evenly with the filling.
  5. Prepare the Topping: In a small bowl, combine the shredded coconut and chopped pecans. Spread the Cool Whip or whipped topping evenly over the entire cake. Sprinkle the coconut and pecan mixture over the whipped topping.
  6. Optional Drizzle: If desired, melt the chocolate chips in the microwave and drizzle them over the top of the cake for an extra touch of chocolate.
  7. Chill and Serve: Refrigerate the cake for at least 2 hours, or until fully chilled. Slice and serve. Enjoy!

Notes

  • Make sure the cake is only slightly cooled before poking holes, so it retains moisture but isn’t too fragile.
  • The caramel filling seeps into the holes to keep the cake extra moist and flavorful.
  • Use sweetened coconut for a classic German chocolate flavor, but you can toast it lightly for added texture and aroma.
  • Chilling the cake for at least 2 hours helps the flavors meld and the filling set.
  • For a dairy-free version, substitute Cool Whip with coconut whipped cream and ensure the caramel sauce is dairy-free.

Find it online: https://slsrecipes.com/german-chocolate-poke-cake-recipe-2/