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

Mouth-watering German Chocolate Poke Cake

A decadent chocolate cake infused with caramel and topped with creamy coconut-pecan frosting for a moist, flavorful dessert.

  • Total Time: 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 shredded sweetened coconut
  • 1 cup chopped pecans
  • 1 container (8 oz) whipped topping
  • 1/2 cup chocolate syrup for drizzling

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. Prepare the cake mix according to package instructions using water, oil, and eggs; pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
  3. Remove cake from oven and immediately poke holes all over the top using the end of a wooden spoon.
  4. Pour sweetened condensed milk evenly over the hot cake, allowing it to seep into the holes.
  5. Pour caramel topping over the cake, ensuring it fills the holes.
  6. Let the cake cool completely, then spread whipped topping over the top.
  7. Sprinkle shredded coconut and chopped pecans evenly over the whipped topping.
  8. Drizzle with chocolate syrup before serving and refrigerate for at least 1 hour to set.

Notes

For best results, use fresh ingredients and let the cake chill overnight for enhanced flavor.

  • 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