Ingredients
Scale
- 1 box German chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 jar (12 ounces) caramel sauce
- 1 container (8 ounces) whipped topping, thawed
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the cake mix according to package directions using water, oil, and eggs; pour batter into the pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While warm, poke holes all over the cake using the handle of a wooden spoon.
- Pour the sweetened condensed milk and caramel sauce mixture over the cake, allowing it to soak into the holes.
- Cool the cake completely.
- Spread whipped topping over the cooled cake and sprinkle with shredded coconut and chopped pecans.
- Refrigerate for at least 1 hour before serving.
Notes
Store leftovers in the refrigerator for up to 3 days; for a richer flavor, use dark chocolate cake mix.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 40g
- Fat: 22g
- Carbohydrates: 55g
- Protein: 6g