If you love German Chocolate Cake, get ready for a next-level dessert that’s extra moist, gooey, and completely irresistible. This German Chocolate Poke Cake takes everything you love about the classic—chocolate cake, caramel coconut filling, and rich frosting—and ups the indulgence with a poke cake twist.
Each bite is soaked in sweetened condensed milk and caramel, making the cake ultra-moist, while the homemade coconut-pecan topping and silky chocolate frosting bring the signature flavors together. This dessert is perfect for holidays, birthdays, potlucks, or when you’re just craving something truly decadent.
Why This Recipe Works
This German Chocolate Poke Cake is the ultimate dessert upgrade, and here’s why:
✔ Ultra-moist & flavorful – The cake absorbs caramel and sweetened condensed milk, making every bite extra gooey.
✔ Homemade coconut-pecan topping – A rich, buttery mixture of coconut, pecans, and brown sugar adds amazing texture and flavor.
✔ Luscious chocolate frosting – A simple chocolate ganache brings everything together with a silky-smooth finish.
✔ Easy to make – Thanks to a boxed cake mix and simple homemade toppings, this dessert comes together effortlessly.
Ingredients You’ll Need
(Serves 12-16 | Prep Time: 20 minutes | Cook Time: 30 minutes | Chill Time: 1 hour)
For the Cake:
- 1 box German chocolate cake mix (plus ingredients listed on the box)
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
For the Coconut-Pecan Topping:
- ½ cup butter
- 1 cup evaporated milk
- ¾ cup brown sugar
- 3 egg yolks, beaten
- 1 teaspoon vanilla extract
- 1 ½ cups shredded coconut
- 1 cup chopped pecans
For the Chocolate Frosting:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tablespoon butter
How to Make German Chocolate Poke Cake
1. Bake the Cake
I start by preheating my oven to 350°F (175°C) and preparing the German chocolate cake mix according to the package instructions. Once mixed, I pour the batter into a greased 9×13-inch pan and bake until a toothpick inserted in the center comes out clean (usually about 28-32 minutes).
After baking, I let the cake cool for about 10 minutes before moving on to the fun part—poking the holes!
2. Poke & Fill the Cake
Using the handle of a wooden spoon, I poke holes all over the cake, making sure to go deep enough for the filling to seep in. Then, I pour the sweetened condensed milk and caramel sauce over the top, ensuring it fills all the holes. This step makes the cake ultra-moist and flavorful.
I let the cake sit for 10-15 minutes so it can fully absorb the caramel goodness.
3. Make the Coconut-Pecan Topping
While the cake is soaking, I prepare the classic coconut-pecan topping. In a medium saucepan over medium heat, I combine:
- Butter
- Evaporated milk
- Brown sugar
- Beaten egg yolks
I stir continuously for about 5-7 minutes, until the mixture thickens slightly. Once done, I remove it from the heat and stir in vanilla extract, shredded coconut, and chopped pecans.
After letting it cool slightly, I spread this delicious topping evenly over the cake.
4. Make the Chocolate Frosting
For the final chocolatey touch, I heat the heavy cream in a small saucepan until it just begins to simmer (not boil). Then, I remove it from the heat and pour it over a bowl containing the semi-sweet chocolate chips and butter.
After letting it sit for 2 minutes, I whisk until smooth and glossy.
Once slightly cooled, I drizzle or spread the chocolate frosting over the cake, making sure to cover every bite with chocolate goodness.
5. Chill & Serve
For the best texture and flavor, I refrigerate the cake for at least 1 hour before serving. This allows all the flavors to meld together and makes slicing easier.
When ready to serve, I cut into squares and watch as everyone falls in love with this irresistible cake!
Pro Tips for the Best German Chocolate Poke Cake
✔ Use a fork for smaller holes – If you want a more even distribution of filling, use a fork instead of a wooden spoon handle for more, smaller holes.
✔ Make it ahead – This cake gets even better overnight, making it perfect for meal prep or parties.
✔ Toast the pecans – Lightly toasting the pecans before adding them to the topping enhances their flavor.
✔ Use homemade caramel – If you have time, making homemade caramel sauce gives an even richer taste.
What to Serve With This Cake
This German Chocolate Poke Cake is indulgent on its own, but here are some great pairings:
- A scoop of vanilla ice cream – The creamy, cold contrast is amazing.
- Whipped cream – Light and airy, it balances the richness of the cake.
- Coffee or espresso – A perfect pairing to complement the deep chocolate flavors.
- Chopped pecans or extra caramel drizzle – For an extra fancy presentation.
FAQs (From My Kitchen to Yours)
Q: Can I make this cake from scratch instead of using a cake mix?
A: Absolutely! Just replace the boxed mix with your favorite homemade German chocolate cake recipe.
Q: How long does this cake last?
A: Store leftovers in an airtight container in the fridge for up to 5 days.
Q: Can I freeze this cake?
A: Yes! Freeze slices wrapped in plastic wrap for up to 2 months. Thaw overnight in the fridge before serving.
Q: Can I use milk chocolate instead of semi-sweet?
A: Yes, but semi-sweet chocolate balances the sweetness better. If using milk chocolate, consider reducing the sugar slightly.
Why You’ll Love This German Chocolate Poke Cake
This cake is rich, indulgent, and filled with layers of gooey goodness. The sweet caramel filling, coconut-pecan topping, and luscious chocolate frosting come together to create one of the most delicious poke cakes ever. Plus, it’s easy to make and perfect for any occasion!
Give this recipe a try and let me know how it turns out! Happy baking!
German Chocolate Poke Cake – A Moist & Decadent Twist on a Classic
Ingredients
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tablespoon butter
- 1 box chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup shredded coconut
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Mix until smooth.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Once baked, remove the cake from the oven and let it cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the top of the cake.
- In a saucepan, combine evaporated milk, butter, and caramel sauce over medium heat. Stir until the butter is melted and the mixture is well combined.
- Pour the caramel mixture over the warm cake, allowing it to seep into the holes.
- In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold in vanilla extract and chopped pecans.
- Spread the whipped cream mixture over the top of the cake. Sprinkle with shredded coconut and additional pecans if desired.
- Chill the cake in the refrigerator for at least 2 hours before serving.
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