This irresistible German Chocolate Poke Cake takes all the beloved flavors of traditional German chocolate cake and transforms them into an ultra-moist, effortless dessert. A rich chocolate cake gets infused with caramel, then topped with the signature coconut-pecan frosting for the ultimate indulgence.
Why This Recipe Wins
Moist beyond belief – Poke method ensures every bite is infused with caramel
Half the work – No layering required like traditional German chocolate cake
Crowd-pleasing – Satisfies both chocolate and caramel lovers
Perfect for potlucks – Travels well and serves a crowd
Ingredients
For the Cake:
- 1 box (15.25 oz) German chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) jar caramel ice cream topping
For the Topping:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Optional Garnish:
- Chocolate shavings
- Additional pecans
Step-by-Step Instructions
1. Bake the Cake
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In large bowl, mix cake mix, eggs, oil, and water until combined.
- Pour batter into prepared pan and bake 25-30 minutes until toothpick comes out clean.
2. Prepare the Poke Filling
- While cake bakes, whisk together sweetened condensed milk and caramel topping.
- Immediately after removing cake from oven, use the handle of a wooden spoon to poke holes all over the surface (about 1-inch apart).
- Slowly pour caramel mixture over warm cake, letting it soak into holes.
3. Make the Coconut-Pecan Frosting
- In medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until thickened (about 12 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans. Cool slightly.
4. Assemble the Cake
- Spread warm frosting evenly over cooled cake.
- Refrigerate at least 2 hours before serving.
- Garnish with chocolate shavings and extra pecans if desired.
Pro Tips for Perfection
Poke while hot – Cake absorbs maximum caramel when warm
Even holes – Space them about 1-inch apart for uniform soaking
Thickening test – Frosting should coat the back of a spoon
Chill thoroughly – Allows flavors to meld and sets the frosting
Make-Ahead & Storage
Make ahead:
- Cake can be assembled 1 day in advance
- Frosting keeps 3 days refrigerated
Storage:
- Refrigerate covered up to 5 days
- Freeze unfrosted cake up to 3 months
Frequently Asked Questions
Q: Can I use homemade cake instead of mix?
A: Absolutely! Use your favorite chocolate cake recipe baked in 9×13 pan.
Q: What if I don’t have evaporated milk?
A: Substitute with half-and-half or whole milk in the frosting.
Q: How do I prevent soggy cake?
A: Don’t overdo the caramel – just enough to fill holes.
Q: Can I use store-bought frosting?
A: Yes, but homemade tastes far superior.
Final Thoughts
This German Chocolate Poke Cake delivers all the nostalgic flavor of the classic dessert with minimal effort and maximum moisture. The caramel-infused chocolate cake paired with that iconic coconut-pecan topping creates pure magic in every bite.
Print
Decadent German Chocolate Poke Cake: A Southern Classic Made Easy
- Total Time: 40 mins
Description
Indulge in the decadence of this German Chocolate Poke Cake! Rich chocolate cake infused with a luscious coconut-pecan filling and topped with creamy frosting makes this dessert truly irresistible.
Ingredients
1 box chocolate cake mix (plus ingredients listed on the box)
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel topping
1 cup sweetened shredded coconut
1 cup chopped pecans
1 container (16 oz) chocolate frosting
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Prepare the cake mix according to the package instructions and bake in the prepared pan.
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
In a bowl, combine the sweetened condensed milk and caramel topping. Pour this mixture over the cake, ensuring it seeps into the holes.
Sprinkle the shredded coconut and chopped pecans evenly over the top of the cake.
Allow the cake to cool completely.
Once cooled, spread the chocolate frosting over the top of the cake.
Serve and enjoy the rich and indulgent flavors of this German Chocolate Poke Cake!
