German Chocolate Poke Cake: A Decadent Dessert You’ll Love
Every time I make this cake, it takes me back to my grandmother’s cozy kitchen. The sweet smell of toasted pecans and coconut would fill the air as we waited for that first indulgent bite. This cake is rich, moist, and heartwarming—but never too sweet. Perfect for birthdays, holidays, or just a simple Sunday treat. Give it a try and share the love with someone special!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 3 hours
Ingredients
For the Cake:
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1 box German chocolate cake mix
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Ingredients to prepare the mix (eggs, oil, and water)
For the Filling:
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1 can (14 oz) sweetened condensed milk
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1 jar (12 oz) caramel sauce
For the Topping:
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1 cup sweetened shredded coconut
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1 cup chopped pecans
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1 container (8 oz) Cool Whip or whipped topping
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1/4 cup chocolate chips, melted (optional for drizzle)
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
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Mix & bake cake as per box instructions. Bake 25–30 minutes or until a toothpick comes out clean.
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Cool for 10 minutes, then poke holes all over the cake using the back of a wooden spoon or skewer (about 1 inch apart).
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Mix sweetened condensed milk and caramel sauce. Pour over the warm cake, letting it soak into the holes.
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Refrigerate for 2 hours or until fully chilled.
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Toast coconut and pecans in a dry pan over medium heat until golden and fragrant. Let them cool.
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Spread Cool Whip over the cold cake. Sprinkle with coconut and pecans. Drizzle melted chocolate if you like.
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Slice, chill, and serve! Best enjoyed straight from the fridge.
Nutrition
- Calories: 420kcal per serving
- Sugar: 35g
- Fat: 24g
- Carbohydrates: 48g
- Protein: 5g