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Mouth-watering German Chocolate Poke Cake

A rich chocolate cake infused with caramel and topped with coconut pecan frosting.

  • Total Time: 2 hours 50 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 box German chocolate cake mix
  • 1 can sweetened condensed milk
  • 1 jar caramel sauce
  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 1 container whipped topping
  • Optional: Chocolate shavings for garnish

Instructions

  1. Preheat oven to 350°F and prepare a 9×13 inch baking pan.
  2. Mix and bake the German chocolate cake according to package instructions.
  3. While the cake is still warm, poke holes all over it using the end of a wooden spoon.
  4. Pour sweetened condensed milk over the cake, allowing it to seep into the holes.
  5. Drizzle caramel sauce over the top and let it cool completely.
  6. Spread whipped topping over the cooled cake.
  7. Sprinkle with shredded coconut, chopped pecans, and chocolate shavings if desired.
  8. Refrigerate for at least 2 hours before serving.

Notes

For a richer flavor, use dark chocolate cake mix. Store leftovers in the refrigerator for up to 3 days.

  • Author: Chef Sally
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

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