German Chocolate Poke Cake
A moist, rich German Chocolate Poke Cake made with a chocolate cake base, caramel and sweetened condensed milk filling, and a thick coconut pecan frosting on top. Easy to make and perfect for any occasion.
Equipment
- 1 9x13-inch Baking Pan
- 1 Large Mixing Bowl
- 1 Electric hand mixer or stand mixer
- 1 Wooden Spoon for poking holes
- 1 Rubber Spatula
- 1 Cooling rack
Ingredients
Cake Base
- 1 box German chocolate cake mix plus ingredients listed on the box
- 3 eggs as directed on box
- 1/2 cup vegetable oil as directed on box
- 1 cup water as directed on box
Filling
- 1 can sweetened condensed milk 14 oz
- 1/2 cup caramel sauce store-bought or homemade
- 1/4 cup cream of coconut optional
Topping
- 1 tub whipped topping 8 oz, thawed
- 1 can coconut pecan frosting 14.5 oz
- 1/2 cup shredded sweetened coconut for garnish
- 1/2 cup chopped pecans toasted for best flavor
Instructions
- Preheat your oven to 350°F and grease your 9x13 inch baking pan with nonstick spray.
- Prepare the German chocolate cake mix according to the package directions, combining the mix, eggs, oil, and water in a large bowl.
- Beat the batter for 2 minutes on medium speed until smooth and well combined.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool on a rack for about 10 minutes.
- Use the handle of a wooden spoon to poke holes all over the top of the warm cake, spacing them about an inch apart.
- Pour sweetened condensed milk evenly over the holes, letting it soak into the cake completely.
- Drizzle caramel sauce generously over the top and let it seep into the holes.
- Let the cake cool to room temperature, then refrigerate for at least one hour.
- Spread whipped topping over the chilled cake in an even layer.
- Spoon the coconut pecan frosting over the whipped topping and spread it gently.
- Sprinkle additional shredded coconut and chopped pecans over the top before serving.
Notes
For best results, chill the cake for at least 2 hours before serving. Toast the pecans in a dry skillet for 5 minutes to bring out deeper flavor. The cake tastes even better on day two after the filling fully sets.