There’s something so special about a classic German Chocolate Cake, but today, I’m taking it up a notch! This German Chocolate Poke Cake is rich, moist, and filled with irresistible flavors that make it anything but boring! Every bite is a symphony of chocolate, coconut, and caramel goodness that’s guaranteed to wow your taste buds. Whether you’re making it for a family gathering or a weekend treat, this cake will quickly become a favorite. Plus, it’s super easy to whip up! Let’s dive into the delicious details.
Ingredients
Here’s what you’ll need to create this indulgent dessert:
- 1 box of German chocolate cake mix (or your favorite chocolate cake mix)
- 1 14-oz can of sweetened condensed milk
- 1 16-oz jar of caramel sauce
- 1 16-oz tub of whipped topping (like Cool Whip)
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 4-oz bar of German sweet chocolate, grated or shaved (optional for garnish)
For the German Chocolate Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 1/3 cups shredded coconut
- 1 cup chopped pecans
How to Make German Chocolate Poke Cake
Step 1: Bake the Cake
Preheat your oven to 350°F (175°C) and prepare the cake mix as instructed on the box. Pour the batter into a greased 9×13-inch baking pan and bake according to the package instructions, typically for about 30-35 minutes. When the cake is done, remove it from the oven and allow it to cool slightly.
Step 2: Poke and Fill
Once the cake has cooled for about 10 minutes, use the handle of a wooden spoon to poke holes all over the cake. You’ll want them spaced about an inch apart. Next, pour the sweetened condensed milk over the cake, making sure it soaks into the holes. Follow this by pouring the caramel sauce over the top, spreading it evenly so it seeps into the cake for maximum flavor!
Step 3: Chill the Cake
Place the cake in the fridge for at least 1 hour to let the milk and caramel absorb fully.
Step 4: Add the Topping
Once the cake has chilled, spread the whipped topping evenly across the surface. Sprinkle the shredded coconut and chopped pecans on top. For an extra chocolatey touch, sprinkle some grated German chocolate over the whipped topping.
Step 5: Make the German Chocolate Frosting (Optional)
If you want to go the extra mile with flavor, make the traditional German chocolate frosting. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla, coconut, and pecans, and let it cool slightly before spreading over the cake. This adds an extra layer of indulgence!
Details And Nutritional Information
Details:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
Nutritional Information
- Serving Size: 1 slice
- Calories: 490
- Sugar: 38g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Notes And Tips
- Cool the cake enough before poking, so the filling doesn’t run out of the holes too quickly.
- Don’t rush the chilling time! Let the cake sit in the fridge for at least an hour to really soak up those caramel and milk flavors.
- If you’re short on time, store-bought German chocolate frosting works just as well for topping!
Substitutions and Variations
- Cake mix alternatives: If you don’t have German chocolate cake mix, you can use any chocolate or devil’s food cake mix.
- Dairy-free options: Substitute the condensed milk with coconut cream and use a dairy-free whipped topping to make this cake suitable for those with dairy allergies.
- Nut-free version: Simply omit the pecans if you have a nut allergy, and the cake will still be just as delicious!
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! In fact, this cake tastes even better the next day after it has had time to set and soak up all the delicious flavors. Just be sure to keep it covered in the refrigerator.
Do I have to use caramel sauce?
The caramel sauce adds an extra layer of sweetness, but you can skip it if you prefer a less sweet cake. Alternatively, try using chocolate syrup for a different flavor twist.
Can I freeze this cake?
Yes, you can freeze the cake! It’s best to freeze it without the whipped topping. Once cooled, wrap the cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight and add the whipped topping before serving.
Storage Instructions
Store your German Chocolate Poke Cake in an airtight container in the refrigerator for up to 5 days. The whipped topping and caramel filling keep the cake moist and delicious even after several days!
Whether you’re a chocolate lover or just someone who enjoys a truly decadent dessert, this German Chocolate Poke Cake will not disappoint. It’s easy to make, fun to customize, and always a hit at gatherings. Give it a try, and watch it disappear in no time!
Print
German Chocolate Poke Cake: Perfect for any occasion
- Total Time: 1 hour 50 minutes(chill time 1 hour)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This German Chocolate Poke Cake is an irresistible combination of moist chocolate cake soaked with sweetened condensed milk and caramel, then topped with whipped cream, coconut, and pecans. It’s incredibly easy to make and perfect for any celebration or just a weekend treat! You’ll love the way the caramel and coconut flavors blend in every bite. Try it today—this cake is anything but boring!
Ingredients
- 1 box German chocolate cake mix (or any chocolate cake mix)
- 1 14-oz can sweetened condensed milk
- 1 16-oz jar caramel sauce
- 1 16-oz tub whipped topping (Cool Whip)
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 4-oz bar of German sweet chocolate (optional for garnish)
For German Chocolate Frosting (optional):
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 1/3 cups shredded coconut
- 1 cup chopped pecans
Instructions
- Bake the Cake: Preheat the oven to 350°F (175°C). Prepare the cake mix as per the instructions on the box, and pour the batter into a greased 9×13-inch pan. Bake for 30-35 minutes or until a toothpick comes out clean. Let it cool for 10 minutes.
- Poke the Cake: Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
- Fill the Cake: Pour the sweetened condensed milk over the cake, ensuring it fills the holes. Follow with an even layer of caramel sauce.
- Chill: Refrigerate the cake for at least 1 hour to allow the flavors to absorb.
- Top the Cake: Spread the whipped topping evenly over the chilled cake. Sprinkle with coconut and chopped pecans. For extra flair, add grated German sweet chocolate on top.
- Optional Frosting: If making the German Chocolate Frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat until thickened, stirring constantly. Remove from heat and stir in vanilla, coconut, and pecans. Allow to cool slightly, then spread over the cake.
Notes
- Make sure the cake has cooled slightly before poking holes to avoid tearing it.
- You can prepare this cake a day in advance—the flavors only get better with time!
- For a quicker option, use store-bought German chocolate frosting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American