Description
This Irresistible German Chocolate Poke Cake features a moist German chocolate cake base filled with a luscious caramel and sweetened condensed milk mixture, topped with a creamy whipped topping and a crunchy coconut-pecan blend. Finished with an optional chocolate drizzle, this cake is perfect for chocolate lovers seeking a delicious and easy-to-make dessert.
Ingredients
Scale
Cake Ingredients
- 1 box German chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)
Filling Ingredients
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) jar caramel sauce
Topping Ingredients
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 (8 oz) container Cool Whip or whipped topping
- 1/4 cup chocolate chips, melted (optional for drizzle)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Prepare the German chocolate cake mix according to the package instructions, including the eggs, oil, and water. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Poke the Cake: Once the cake is baked and slightly cooled, use the handle of a wooden spoon or a fork to poke holes all over the cake. Ensure the holes are deep but do not penetrate through the bottom of the cake.
- Make the Filling: In a bowl, combine the sweetened condensed milk and caramel sauce. Stir until fully mixed to create a rich, creamy filling.
- Fill the Cake: Slowly pour the caramel mixture over the poked cake, allowing it to seep into the holes evenly and cover the entire cake.
- Prepare the Topping: In a small bowl, mix the shredded coconut and chopped pecans. Spread the Cool Whip or whipped topping evenly over the entire cake surface. Then sprinkle the coconut and pecan mixture over the whipped topping for added texture and flavor.
- Optional Drizzle: If desired, melt the chocolate chips in the microwave and drizzle the melted chocolate over the top of the cake for an extra chocolatey finish.
- Chill and Serve: Refrigerate the cake for at least 2 hours, or until fully chilled. Slice into servings and enjoy this decadent dessert.
Notes
- Ensure the holes you poke in the cake are not too shallow to allow the filling to soak through but not too deep to avoid cake falling apart.
- Chilling the cake for at least 2 hours helps the flavors meld and the filling to set properly.
- The optional chocolate drizzle adds a decorative and flavorful touch but can be omitted if preferred.
- For a nut-free version, omit the chopped pecans and consider adding extra coconut or a nut-free crunchy topping.
- This cake is best served chilled and can be stored covered in the refrigerator for up to 4 days.
