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German Chocolate Poke Cake

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The German Chocolate Poke Cake is a luscious dessert that combines the flavors of the classic German chocolate cake with the indulgent moistness of a poke cake. This recipe features a rich chocolate cake base soaked with sweetened condensed milk and caramel sauce, then topped with layers of creamy whipped topping, coconut-pecan frosting, and crunchy toasted toppings. It’s perfect for special occasions, potlucks, or whenever you need a crowd-pleasing treat that’s easy to prepare yet tastes like you spent hours in the kitchen.

Ingredients

Scale

For the Cake:

  • 1 box German chocolate cake mix (plus ingredients required on the package)
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup caramel sauce

For the Topping:

  • 1 tub (8 oz) whipped topping, thawed
  • 1 cup coconut-pecan frosting
  • ½ cup shredded coconut, toasted (optional)
  • ½ cup chopped pecans, toasted

Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Prepare the German chocolate cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake as directed, typically 25-30 minutes, until a toothpick inserted into the center comes out clean.

Once the cake is baked, remove it from the oven and let it cool for 10-15 minutes. Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cake, spacing them about 1 inch apart.

Pour the sweetened condensed milk evenly over the cake, allowing it to seep into the holes. Then, drizzle the caramel sauce over the cake, ensuring it fills the holes as well.

Cover the cake and refrigerate it for at least 2 hours to allow the flavors to meld.

After chilling, spread the coconut-pecan frosting in a thin layer over the cake. Gently spread the whipped topping over the frosting layer.

For added texture and flavor, sprinkle the top with toasted shredded coconut and chopped pecans.

Slice the cake into squares and serve chilled or at room temperature.

Notes

  • Ingredient Tips:
    • Use a high-quality German chocolate cake mix or make a homemade version if you prefer.
    • For the best flavor, use real caramel sauce instead of flavored syrups.
    • Toasting the coconut and pecans enhances their flavor and adds a satisfying crunch.
  • Preparation Notes:
    • Poke holes evenly across the cake surface to ensure the milk and caramel soak thoroughly.
    • Chill the cake for at least 2 hours, but overnight chilling yields the best results as the flavors fully meld.
  • Serving Suggestions:
    • Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a complete dessert experience.
    • Pair with coffee, hot chocolate, or lightly sweetened tea to complement the cake’s richness.
  • Storage:
    • Store the cake in the refrigerator in an airtight container for up to 5 days.
    • For longer storage, freeze individual slices for quick treats later.
  • Variations:
    • Experiment with different cake mixes like devil’s food, red velvet, or even spice cake.
    • Add extra toppings such as mini chocolate chips, toffee bits, or a drizzle of peanut butter.

Find it online: https://claradelish.com/german-chocolate-poke-cake/