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Mouth-watering German Chocolate Poke Cake

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

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

Ingredients

Scale
  • 1 box German chocolate cake mix
  • 1 1/4 cups water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • 1 jar (12 oz) caramel topping
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour 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.
  3. Bake for 30-35 minutes or until a toothpick inserted in the center 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 topping. Pour mixture over the cake, allowing it to seep into the holes.
  6. Let the cake cool completely. Spread whipped topping over the top.
  7. Sprinkle with shredded coconut and chopped pecans. Refrigerate for at least 2 hours before serving.

Notes

For a richer flavor, toast the pecans before adding. Store leftovers in the refrigerator for up to 3 days.

  • Author: Chef Sally
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

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