There’s something undeniably comforting about a rich, chocolatey dessert, and this German Chocolate Poke Cake takes indulgence to the next level. It combines the classic flavors of German chocolate cake with a gooey, caramel-coconut filling that seeps into every bite. If you’re a fan of moist, decadent cakes that practically melt in your mouth, this recipe is about to become your new favorite.
Poke cakes are a dream for anyone who loves a soft and flavorful dessert. By poking holes in a freshly baked cake and drizzling it with a luscious filling, every slice is infused with extra sweetness and texture. This method ensures that no bite is dry, making it an ideal dessert for holidays, birthdays, or just a cozy weekend treat.
Whether you’re new to baking or a seasoned pro, this cake is easy to put together and impossible to resist. With its rich chocolate base, gooey coconut-pecan topping, and a final layer of fluffy whipped topping, it’s the ultimate crowd-pleaser. Let’s dive into why this cake deserves a spot in your baking repertoire!
Why You’ll Love This Recipe
- Super Moist and Flavorful – Thanks to the poke technique, every bite of this cake is infused with sweet, caramelized coconut goodness.
- Easy to Make – No complicated techniques required! A simple boxed cake mix gets an amazing homemade twist.
- Perfect for Any Occasion – Whether it’s a potluck, a birthday, or a weekend dessert, this cake is always a hit.
- Great Make-Ahead Dessert – It tastes even better after sitting for a few hours, allowing the flavors to fully develop.
Ingredients You’ll Need
For the Cake:
- 1 box German chocolate cake mix
- Ingredients listed on the cake mix box (typically eggs, oil, and water)
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce
For the Topping:
- 1 container (8 oz) whipped topping (such as Cool Whip)
- 1 cup shredded coconut
- 1 cup chopped pecans
- ½ cup chocolate chips (optional, for garnish)
How to Make German Chocolate Poke Cake
Step 1: Bake the Cake
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
Prepare the German chocolate cake mix according to the package instructions, using the required eggs, oil, and water. Pour the batter into the prepared baking dish and bake as directed, usually around 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Once the cake is done, remove it from the oven and allow it to cool for about 5–10 minutes.
Step 2: Poke the Cake and Add the Filling
Using the handle of a wooden spoon or a skewer, poke holes all over the warm cake. The holes should be deep enough for the filling to seep in but not so large that they break the cake apart.
In a bowl, mix together the sweetened condensed milk and caramel sauce. Pour this mixture evenly over the cake, making sure it soaks into the holes. This step is what makes poke cakes extra moist and flavorful!
Step 3: Chill the Cake
Let the cake sit at room temperature for about 30 minutes so the filling can soak in. Then, transfer it to the refrigerator and chill for at least 1 hour. This allows the flavors to blend beautifully.
Step 4: Add the Toppings
Once the cake is completely cool, spread the whipped topping evenly over the top.
Next, sprinkle the shredded coconut and chopped pecans over the whipped topping. If you love an extra chocolatey touch, scatter some chocolate chips on top.
Step 5: Serve and Enjoy!
Slice the cake into squares and serve chilled. Each bite is a perfect mix of rich chocolate cake, gooey caramel, and crunchy pecans with a creamy finish.
Helpful Tips
- Let the cake cool slightly before poking holes – If it’s too hot, it might crumble when you poke it.
- Use a squeeze bottle or spoon to pour the filling – This helps distribute the sweetened condensed milk and caramel evenly into the holes.
- Chill for best results – The longer the cake sits, the better it tastes. Overnight chilling is ideal if you have time.
- Toast the coconut and pecans – For extra flavor, toast them in a dry pan for a few minutes until golden brown before sprinkling them on top.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Cake Mix Options – While German chocolate cake mix is traditional, you can use a devil’s food cake mix or chocolate fudge cake mix for an even richer flavor.
- Make It Nut-Free – If you have nut allergies or prefer a nut-free version, simply omit the pecans. The cake will still be delicious!
- Extra Chocolate Flavor – Drizzle melted chocolate or hot fudge sauce over the whipped topping for an extra indulgent touch.
- Serving Temperature – This cake is best served chilled, but if you prefer a softer texture, let it sit at room temperature for 15–20 minutes before serving.
- Custom Toppings – Try adding a sprinkle of sea salt on top for a sweet-salty contrast or crushed toffee bits for extra crunch.
Storage Instructions
- Refrigerate: Store any leftover cake in an airtight container in the refrigerator for up to 4 days.
- Freeze: You can freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the fridge before serving.
- Make Ahead: This cake tastes even better the next day, making it a perfect make-ahead dessert!
Frequently Asked Questions
Can I make this cake from scratch instead of using a cake mix?
Absolutely! If you prefer homemade cake, you can make a classic German chocolate cake from scratch and then follow the same poke-and-fill method.
Do I have to use caramel sauce?
No, but it adds a delicious, rich flavor. You can swap it with hot fudge sauce or just use the sweetened condensed milk alone.
Can I use fresh whipped cream instead of whipped topping?
Yes! If you prefer homemade whipped cream, beat 2 cups of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form, then spread it over the cake.
How do I toast coconut and pecans?
To toast them, spread the shredded coconut and chopped pecans on a baking sheet and bake at 350°F (175°C) for about 5–7 minutes, stirring occasionally. Keep an eye on them so they don’t burn!
Related Recipes
If you loved this German Chocolate Poke Cake, you might also enjoy:
- Triple Lemon Meringue Cheesecake
- Tiramisu Cheesecake – A Heavenly Fusion of Two Classics
- Strawberry Crunch Cheesecake
- Decadent Espresso Cheesecake – A Coffee Lover’s Dream
Conclusion
This German Chocolate Poke Cake is the perfect dessert for chocolate lovers who crave something rich, gooey, and absolutely irresistible. With its simple preparation and unbeatable flavor, it’s guaranteed to be a hit at any gathering.
Print
German Chocolate Poke Cake
Description
There’s something undeniably comforting about a rich, chocolatey dessert, and this German Chocolate Poke Cake takes indulgence to the next level. It combines the classic flavors of German chocolate cake with a gooey, caramel-coconut filling that seeps into every bite. If you’re a fan of moist, decadent cakes that practically melt in your mouth, this recipe is about to become your new favorite.
Poke cakes are a dream for anyone who loves a soft and flavorful dessert. By poking holes in a freshly baked cake and drizzling it with a luscious filling, every slice is infused with extra sweetness and texture. This method ensures that no bite is dry, making it an ideal dessert for holidays, birthdays, or just a cozy weekend treat.
Whether you’re new to baking or a seasoned pro, this cake is easy to put together and impossible to resist. With its rich chocolate base, gooey coconut-pecan topping, and a final layer of fluffy whipped topping, it’s the ultimate crowd-pleaser. Let’s dive into why this cake deserves a spot in your baking repertoire!
Ingredients
For the Cake:
- 1 box German chocolate cake mix
- Ingredients listed on the cake mix box (typically eggs, oil, and water)
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce
For the Topping:
- 1 container (8 oz) whipped topping (such as Cool Whip)
- 1 cup shredded coconut
- 1 cup chopped pecans
- ½ cup chocolate chips (optional, for garnish)
Instructions
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
Prepare the German chocolate cake mix according to the package instructions, using the required eggs, oil, and water. Pour the batter into the prepared baking dish and bake as directed, usually around 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Once the cake is done, remove it from the oven and allow it to cool for about 5–10 minutes.
Using the handle of a wooden spoon or a skewer, poke holes all over the warm cake. The holes should be deep enough for the filling to seep in but not so large that they break the cake apart.
In a bowl, mix together the sweetened condensed milk and caramel sauce. Pour this mixture evenly over the cake, making sure it soaks into the holes. This step is what makes poke cakes extra moist and flavorful!
Let the cake sit at room temperature for about 30 minutes so the filling can soak in. Then, transfer it to the refrigerator and chill for at least 1 hour. This allows the flavors to blend beautifully.
Once the cake is completely cool, spread the whipped topping evenly over the top.
Next, sprinkle the shredded coconut and chopped pecans over the whipped topping. If you love an extra chocolatey touch, scatter some chocolate chips on top.
Slice the cake into squares and serve chilled. Each bite is a perfect mix of rich chocolate cake, gooey caramel, and crunchy pecans with a creamy finish.
Notes
- Cake Mix Options – While German chocolate cake mix is traditional, you can use a devil’s food cake mix or chocolate fudge cake mix for an even richer flavor.
- Make It Nut-Free – If you have nut allergies or prefer a nut-free version, simply omit the pecans. The cake will still be delicious!
- Extra Chocolate Flavor – Drizzle melted chocolate or hot fudge sauce over the whipped topping for an extra indulgent touch.
- Serving Temperature – This cake is best served chilled, but if you prefer a softer texture, let it sit at room temperature for 15–20 minutes before serving.
- Custom Toppings – Try adding a sprinkle of sea salt on top for a sweet-salty contrast or crushed toffee bits for extra crunch.