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Mouth-watering German Chocolate Poke Cake

A decadent chocolate cake soaked with caramel and topped with coconut pecan frosting.

  • Total Time: 1 hour 45 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 box German chocolate cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • 1 jar (12 oz) caramel topping
  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 1 container (8 oz) whipped topping

Instructions

  1. Preheat oven to 350°F and grease a 9×13 inch baking pan.
  2. Prepare the cake mix according to package instructions and bake for 25-30 minutes.
  3. Allow the cake to cool for 10 minutes, then poke holes all over the top using the end of a wooden spoon.
  4. Pour sweetened condensed milk over the cake, followed by caramel topping.
  5. Sprinkle chopped pecans and shredded coconut over the top.
  6. Refrigerate for at least 1 hour, then spread whipped topping before serving.

Notes

For a richer flavor, toast the pecans before adding.

  • Author: Chef Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 450
  • Sugar: 40g
  • Fat: 22g
  • Carbohydrates: 55g
  • Protein: 6g