Decadent German Chocolate Poke Cake
This German Chocolate Poke Cake is the ultimate indulgence for chocolate and caramel lovers. Combining the rich flavor of German chocolate cake with a gooey caramel filling and a sweet, nutty topping, this cake is easy to make yet tastes like you’ve spent hours in the kitchen. Perfect for celebrations or any time you want to impress a crowd, this poke cake is guaranteed to be a hit with everyone!
Ingredients:
For the Cake:
- 1 box German chocolate cake mix (plus ingredients needed to prepare, typically eggs, oil, and water)
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
For the Topping:
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 container (8 oz) Cool Whip or whipped topping
- ¼ cup melted chocolate chips (optional, for drizzle)
Directions:
1. Prepare the Cake:
- Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
- Prepare the German chocolate cake mix according to the package instructions (typically combining eggs, oil, and water).
- Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes.
2. Poke the Cake:
- Once the cake has cooled slightly, use the handle of a wooden spoon or a skewer to poke holes all over the cake, spacing them about 1 inch apart.
3. Prepare the Filling:
- In a bowl, mix together the sweetened condensed milk and caramel sauce until fully combined.
- Pour the mixture over the cake, ensuring it seeps into all the holes. Use a spatula to spread the filling evenly across the cake if needed.
4. Chill the Cake:
- Cover the cake and refrigerate for at least 2 hours or until the filling has set.
5. Prepare the Topping:
- In a saucepan over medium heat, toast the shredded coconut and chopped pecans until they are lightly browned and fragrant. Be careful not to burn them. Set aside to cool.
- Once the cake is chilled, spread the Cool Whip or whipped topping evenly over the entire cake.
- Sprinkle the toasted coconut and pecans evenly over the top of the cake.
6. Garnish and Serve:
- Drizzle the melted chocolate chips over the cake for an extra touch of decadence, if desired.
- Slice and serve the cake chilled, and enjoy this rich, flavorful dessert!
Recipe Details:
- Prep Time: 15 minutes
- Baking Time: 25-30 minutes
- Chilling Time: 2 hours
- Servings: 12-15 servings
- Calories: 460 kcal per serving
Tips:
- For even more indulgence, try swapping out the caramel sauce with dulce de leche for a deeper, richer caramel flavor.
- If you prefer a homemade whipped topping, you can whip up heavy cream with a touch of sugar to replace the Cool Whip.
- Make sure to toast the coconut and pecans carefully, as they can burn quickly if left unattended.
This German Chocolate Poke Cake is the perfect dessert for any gathering, offering a rich combination of chocolate, caramel, and coconut flavors with minimal effort. It’s easy to make, decadent to eat, and guaranteed to disappear fast at any celebration!
German Chocolate Poke Cake
- Total Time: 2 hours 45 minutes (including chilling)
- Yield: 12-15 1x
Description
This German Chocolate Poke Cake is a rich, decadent dessert that takes traditional chocolate cake to a whole new level. With a sweet caramel filling that seeps into every bite and a fluffy whipped topping, it’s the perfect balance of flavors and textures. The toasted coconut and pecans add a delightful crunch, while the optional chocolate drizzle makes it irresistibly indulgent.
Ingredients
For the Cake:
1 box German chocolate cake mix (plus ingredients needed to prepare, typically eggs, oil, and water)
For the Filling:
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel sauce
For the Topping:
1 cup sweetened shredded coconut
1 cup chopped pecans
1 container (8 oz) Cool Whip or whipped topping
1/4 cup melted chocolate chips (optional, for drizzle)
Instructions
Prepare the Cake:
Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
Prepare the German chocolate cake mix according to the package instructions (typically combining eggs, oil, and water). Pour the batter into the prepared baking pan.
Bake the cake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes.
Poke the Cake:
Once the cake has cooled slightly, use the handle of a wooden spoon or a skewer to poke holes all over the cake, spaced about 1 inch apart.
Prepare the Filling:
In a bowl, combine the sweetened condensed milk and caramel sauce. Mix until fully combined.
Pour the mixture over the cake, making sure it seeps into the holes. Use a spatula to spread the mixture evenly across the cake if needed.
Chill the Cake:
Cover the cake and refrigerate for at least 2 hours or until the filling has set.
Prepare the Topping:
In a saucepan, toast the shredded coconut and chopped pecans over medium heat until they are lightly browned and fragrant. Allow to cool.
Spread the Cool Whip or whipped topping evenly over the chilled cake.
Sprinkle the toasted coconut and pecans evenly over the top.
Drizzle the melted chocolate chips over the cake if desired.
Garnish and Serve:
Slice and serve the cake chilled. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 460