German Chocolate Poke Cake
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.
Servings: 12 servings
Equipment
- Mixing Bowl
- 9x13-inch baking pan
- Wooden Spoon
Ingredients
Cake Ingredients
- 1 box German chocolate cake mix Plus ingredients per package instructions
Filling Ingredients
- 1 cup sweetened condensed milk
- 1 cup caramel sauce Room temperature for easier pouring
Topping Ingredients
- 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
Instructions
- Preheat your oven as directed on the German chocolate cake mix box. Grease a 9x13-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 sweetened condensed milk and 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 chocolate chips, shredded coconut, and 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 chocolate frosting evenly over the top. Add the 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!
Notes
For extra gooeyness, warm the caramel slightly before mixing with the condensed milk. Cover the cake tightly with plastic wrap or store in an airtight container and refrigerate for up to 4–5 days.