Description
This indulgent German Chocolate Poke Cake is a rich and decadent dessert featuring a moist chocolate cake, a gooey caramel filling, and a coconut-pecan topping. Topped with whipped cream and a drizzle of melted chocolate, it’s a crowd-pleasing treat perfect for any occasion.
Ingredients
For the Cake:
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1 box German chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)
For the Filling:
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1 (14 oz) can sweetened condensed milk
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1 (12 oz) jar caramel sauce
For the Topping:
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1 cup sweetened shredded coconut
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1 cup chopped pecans
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1 (8 oz) container Cool Whip or whipped topping
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¼ cup chocolate chips, melted (optional for drizzle)
Instructions
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Preheat your oven to the temperature specified on the box for the German chocolate cake mix (typically 350°F or 175°C).
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Prepare the cake according to the package instructions (mixing eggs, oil, and water). Bake in a 9×13-inch baking pan, following the baking time indicated on the box (usually 30-35 minutes).
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Once the cake is done baking, remove it from the oven and allow it to cool for about 10 minutes.
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After the cake has cooled slightly, use the handle of a wooden spoon or a fork to poke holes all over the cake, making sure to go deep enough for the filling to soak in.
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In a mixing bowl, combine the sweetened condensed milk and caramel sauce. Stir until fully combined.
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Pour the caramel mixture evenly over the cake, making sure it fills the holes and soaks into the cake. Let the cake sit for a few minutes to allow the filling to set.
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In a separate bowl, mix together the shredded coconut and chopped pecans.
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Spread the Cool Whip (or whipped topping) over the top of the cake. Sprinkle the coconut-pecan mixture evenly over the whipped topping.
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If desired, melt the chocolate chips and drizzle them over the top of the cake for an extra touch of sweetness.
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Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the cake to fully set.
Notes
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For a more intense caramel flavor, you can make homemade caramel sauce, but the store-bought variety works perfectly fine.
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To make this cake ahead of time, you can prepare it a day before serving and let it sit in the fridge overnight for the best flavor and texture.
- Feel free to swap the Cool Whip for homemade whipped cream if you prefer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American