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Mouth-watering German Chocolate Poke Cake

A rich and moist chocolate cake infused with caramel and topped with a creamy coconut-pecan frosting.

  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings 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 sauce
  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 1 container (8 oz) whipped topping
  • Optional: Chocolate shavings for garnish

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.
  3. Bake the cake for 25-30 minutes or until a toothpick inserted comes out clean.
  4. While the cake is still warm, poke holes all over the top using the end of a wooden spoon.
  5. In a bowl, mix sweetened condensed milk and caramel sauce, then pour evenly over the cake, allowing it to seep into the holes.
  6. Let the cake cool completely, then spread whipped topping over the top.
  7. Sprinkle with chopped pecans and shredded coconut.
  8. Refrigerate for at least 2 hours before serving.
  9. Garnish with chocolate shavings if desired.

Notes

This cake is best served chilled and can be stored in an airtight container in the refrigerator for up to 3 days.

  • 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