Name: German Chocolate Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 box German chocolate cake mix (Plus ingredients per package instructions); 1 cup sweetened condensed milk; 1 cup caramel sauce (Room temperature for easier pouring); 1/2 cup chocolate chips (Semisweet or milk chocolate, optional for melting or topping); 1/2 cup shredded coconut (Sweetened or unsweetened, toasted if desired); 1/2 cup chopped pecans (Toasted for more flavor); 1/2 cup chocolate frosting (Room temperature, for spreading evenly); 1/2 cup caramel frosting (Room temperature, for drizzling or spreading)

Jump to Recipe

Creamy, gooey, and just the right amount of crunchy — this German Chocolate Poke Cake is a year-round crowd-pleaser that tastes like a celebration in every bite. With pockets of sweetened condensed milk and caramel seeping into a tender chocolate cake, then topped with chocolate chips, shredded coconut, and pecans, it’s comfort-food bliss that’s as easy to make as it is irresistible. Fun fact: poke cakes were originally made to use up boxed cake mixes and a creative neighbor’s curiosity, which turned into a classic shortcut dessert loved across generations.

If you like quick, family-friendly desserts that don’t skimp on flavor, this recipe is for you. It’s simpler than a layered cake but just as impressive on a holiday table. If you enjoy rich, chocolatey desserts, you might also like my take on German Chocolate Cake Trifle, which shares the same flavors in a different format. Grab a mixing bowl and let’s make something delicious — your family will thank you!

What is German Chocolate Poke Cake?

Ever wondered why it’s called German Chocolate Poke Cake? Is it German? Does someone poke the cake? The short answer: it’s a playful American dessert inspired by German chocolate, and yes — you do poke it, in the friendliest way possible. Imagine a fudgy chocolate cake with tiny wells filled with caramel-sweetened condensed milk and topped with coconut and pecans — a texture party that makes every forkful exciting.

Some say poke cakes were born from inventive bakers who wanted shortcuts without sacrificing taste. Others joke that it’s a stealthy way to get extra filling into every slice. “the way to a man’s heart is through his stomach.” So why not poke away and win someone’s heart — or at least win dessert bragging rights? Give it a try and enjoy the happy surprise in every slice.

Why You’ll Love This

This German Chocolate Poke Cake has three big selling points that make it irresistible. First, the highlight: pockets of rich, caramel-sweet filling sinking into a soft chocolate cake create a creamy, juicy texture that feels indulgent without being fussy. Second, it’s budget-friendly — using a boxed cake mix plus pantry staples like sweetened condensed milk and coconut keeps costs low while delivering a dessert that tastes homemade and decadent. Third, the toppings — chocolate chips, shredded coconut, and pecans — add crunchy contrast and a toasty flavor that elevates every bite.

Compared to other poke cakes like my popular Death By Chocolate Poke Cake, this version is lighter and brighter thanks to the coconut and caramel notes. It’s perfect for family dinners, potlucks, or a weeknight treat. Ready to bake? You’ll love how quickly this comes together.

How to Make

Quick Overview

This recipe is easy, satisfying, and perfect for bakers of any level. Preparation is straightforward — bake a boxed German chocolate cake, poke holes while warm, pour in a sweet condensed milk and caramel mixture, then top with chocolate chips, coconut, and pecans before frosting. The standout element is the creamy sauce that soaks into the cake, giving you a tender, moist crumb with bursts of caramel. Total time: about 15 minutes prep + 25–35 minutes baking + chilling time (1 hour) for best slicing.

Ingredients

1 box German chocolate cake mix (plus ingredients per package instructions)
1 cup sweetened condensed milk
1 cup caramel sauce (room temperature for easier pouring)
1/2 cup chocolate chips (semisweet or milk chocolate, optional for melting or topping)
1/2 cup shredded coconut (sweetened or unsweetened, toasted if desired)
1/2 cup chopped pecans (toasted for more flavor)
1/2 cup chocolate frosting (room temperature, for spreading evenly)
1/2 cup caramel frosting (room temperature, for drizzling or spreading)

Directions

Preheat your oven as directed on the German chocolate cake mix box. Grease a 9×13-inch baking pan or line it with parchment for easy removal. Prepare the cake batter according to the package instructions, using the specified eggs, oil, and water amounts.
Pour the batter into the prepared pan and bake exactly as directed on the package, typically 25–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes so it’s warm but not piping hot.
Using the end of a wooden spoon (or a large straw), poke holes all over the warm cake, spacing them about 1 inch apart. Press firmly but don’t go through the bottom — you want wells to hold the filling.
In a medium bowl, whisk the 1 cup sweetened condensed milk and 1 cup caramel sauce together until smooth. Pour the mixture over the cake, spooning it into the holes so each poked well fills up with the caramel-sweetened milk. If some pooling happens on top, that’s perfect — it soaks in as it cools.
Immediately sprinkle 1/2 cup chocolate chips, 1/2 cup shredded coconut, and 1/2 cup chopped pecans evenly across the surface so some fall into the holes and some sit on top for texture.
Allow the cake to cool completely at room temperature, about 30–45 minutes, then spread the 1/2 cup chocolate frosting evenly over the top. Add the 1/2 cup caramel frosting on top — either spread it or drizzle it for a pretty finish.
Chill the cake for at least an hour before slicing to let the filling set and make clean slices. Serve chilled or at room temperature and enjoy!

German Chocolate Poke Cake

What to Serve With

Fresh berries or sliced bananas to cut through the richness and add freshness.
A simple cup of coffee or espresso for a balancing bitter note.
Vanilla ice cream for an extra creamy pairing that makes each bite feel like a sundae.
A light green salad with a citrus vinaigrette if serving the cake after a heavy meal — it helps cleanse the palate.
Sparkling water with lemon for a refreshing non-alcoholic pairing.

Top Tips for Perfecting

Substitute tips: If you don’t have pecans, toasted walnuts make a great swap. Use unsweetened coconut if you prefer less sweetness.
Timing adjustments: Let the cake cool slightly before poking to avoid making holes that are too deep. Chill at least one hour — more chilling yields cleaner slices.
Flavor boosts: Toast the coconut and pecans in a dry skillet for 3–5 minutes to deepen their flavor. Add a pinch of flaky sea salt on top to highlight the caramel.
Common mistakes: Don’t skip poking holes evenly; uneven holes can leave dry spots. Avoid pouring hot filling over a piping-hot cake — let it cool slightly so the filling absorbs instead of running off.
Texture play: For extra gooeyness, warm the caramel slightly before mixing with the condensed milk, but don’t heat the condensed milk directly.

Storing and Reheating Tips

Refrigeration instructions: Cover the cake tightly with plastic wrap or store in an airtight container and refrigerate for up to 4–5 days. Chilling helps the filling stay stable and keeps slices neat.

Freezing instructions: To freeze, slice the cake into individual portions, wrap each piece in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Best reheating: This cake is best served chilled or at room temperature. If you prefer slightly warm, microwave single slices for 10–15 seconds to take the chill off — avoid overheating to preserve texture.

FAQs

What is a poke cake?
A poke cake is a cake where holes are poked into the baked cake and a liquid or sauce (like sweetened condensed milk or pudding) is poured over to soak into the crumb, creating extra-moist slices.

Can I use homemade cake instead of a boxed mix?
Yes, you can use a homemade German chocolate cake batter. Just bake it in the same size pan and follow the same poking and filling steps.

Can I skip the nuts or coconut?
Absolutely. If allergies or preferences are a concern, leave them out or replace with toasted oats, chopped chocolate, or extra chocolate chips.

How long should I chill the cake before serving?
Chill for at least one hour for best slicing. Two hours makes it firmer and easier to serve, especially if you’ve used a lot of filling.

Can I make this ahead for a party?
Yes — make it the day before and refrigerate. The flavors meld overnight, and it will slice beautifully when chilled.

Conclusion

This German Chocolate Poke Cake is a simple, satisfying dessert that delivers big flavor with minimal fuss — perfect for busy weeknights, potlucks, or lazy weekend baking. Give it a try and enjoy the creamy caramel pockets, crunchy coconut and pecans, and rich chocolate frosting that make every slice feel special. For a similar classic recipe with a slightly different approach, check out this version from German Chocolate Poke Cake – The Country Cook, or explore a shortcut twist at German Chocolate Poke Cake – Easy Shortcut Dessert | Noble Pig. Share a slice with someone you love and savor the smiles.