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German Chocolate Poke Cake
Caroline

German Chocolate Poke Cake

This German Chocolate Poke Cake is an indulgent twist on the classic. A moist German chocolate cake is baked, poked, and filled with a caramel-condensed milk mixture, then topped with a nutty coconut-caramel frosting for a gooey, irresistible dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box German chocolate cake mix
  • 1 1/2 cups water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 can sweetened condensed milk
  • 1 cup caramel sauce (divided)
  • 1 cup chopped pecans
  • 1 cup sweetened shredded coconut
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1/4 cup milk

Equipment

  • 9x13-inch baking pan
  • mixing bowls
  • hand or stand mixer
  • wooden spoon (for poking holes)
  • spatula

Method
 

  1. Preheat to 350°F (175°C). Grease a 9x13-inch baking pan.
  2. In a bowl, combine cake mix, water, oil, and eggs. Mix until smooth. Pour into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
  3. Allow the cake to cool for 5 minutes.
  4. In a small bowl, whisk sweetened condensed milk with ½ cup caramel sauce until smooth.
  5. Using the handle of a wooden spoon, poke holes 1 inch apart over the cake. Pour the caramel mixture evenly, letting it soak into the holes.
  6. Beat softened butter until creamy. Gradually mix in powdered sugar, milk, and remaining caramel sauce until smooth. Fold in pecans and coconut.
  7. Spread frosting evenly over the cooled, filled cake.
  8. Refrigerate for 1–2 hours before serving for best texture and flavor.

Notes

Toast pecans and coconut for a richer flavor. Add a drizzle of chocolate or caramel sauce before serving for a bakery-style finish. Best served cold for maximum flavor and gooey texture.