German Chocolate Poke Cake

Rich chocolate cake meets gooey caramel and coconut with a shower of toasted pecans in this German Chocolate Poke Cake. It is pure comfort and celebration in one bite. The shortcut from a boxed mix lets you whip up this wow-worthy dessert with almost no stress. Whether for birthdays or potlucks or because it is a Tuesday and you want cake this recipe brings cheer to any table.

I first baked this for my neighbor’s birthday. It was gone before I could go back for seconds and now she requests it every year. The combo of coconut and caramel reminds me of special occasions in my own childhood.

Ingredients

• German chocolate cake mix: Makes this recipe weeknight friendly with consistent results every time. Pick a trusted brand for best cocoa flavor.
• Water: Activates the mix and keeps things light and fluffy. Use filtered if possible.
• Vegetable oil: Ensures a moist crumb. Neutral oils like canola work too.
• Large eggs: Binds everything and gives structure. Look for fresh eggs with bright yolks.
• Sweetened condensed milk: Infuses the cake with rich sweetness and sticky texture. Choose full-fat for depth.
• Caramel sauce: Brings classic buttery caramel notes. Look for thick pourable sauce or make your own.
• Butter: Forms the creamy backbone for the frosting. Use real butter at room temperature for easy mixing.
• Powdered sugar: Sweetens and firms up the frosting. Sift first if clumpy.
• Milk: Loosens the frosting just enough. Whole milk offers the smoothest result.
• Chopped pecans: Crunchy richness and nutty soul. Toast them lightly for flavor.
• Sweetened shredded coconut: Tropical sweetness and signature texture. Opt for moist shreds not dried out.

Instructions

Prepare the Baking Pan:

Grease a 9x13 inch pan with butter or nonstick spray making sure to get the corners. Lift your cake out with ease later and no stuck edges.

Mix the Cake Batter:

In a large mixing bowl combine cake mix water oil and eggs. Beat at medium speed for about two minutes until smooth. Be sure to scrape the sides and bottom of the bowl so everything combines evenly.

Bake the Cake:

Pour the batter into the prepared pan. Smooth the top with a spatula. Bake at 350°F for thirty to thirty five minutes. Check for doneness with a toothpick in the center. It should come out clean.

Cool the Cake Briefly:

Once out of the oven let the cake rest for five minutes. Just enough to handle it but still warm for absorbing the filling.

Make the Caramel Filling:

In a bowl whisk together the sweetened condensed milk and half a cup of caramel sauce. Mix until fully combined and smooth.

Poke the Cake:

Using the end of a wooden spoon poke holes all over the cake about every inch. Go deep to make room for filling but do not go all the way through.

Pour in the Caramel:

Slowly pour or spoon the caramel mixture evenly over the warm cake. Let it pool in the holes and use a spatula to spread over the entire surface. This step makes the cake unbelievably moist and flavorful.

Prepare the Frosting:

Beat the softened butter in a clean bowl until creamy. Gradually add powdered sugar milk and the rest of the caramel sauce. Beat until fluffy and smooth. If the frosting seems too stiff add another splash of milk.

Add Pecans and Coconut:

Stir the chopped pecans and coconut into the frosting. Mix well for even distribution. Every bite should get a little of both.

Frost the Cake:

Spread the frosting gently over the entire cake. Make sure to get into the corners. Chill the cake for one to two hours to help set the filling and frost before slicing.

Save it

I love baking with sweetened condensed milk. It turns even the simplest recipes into something magical. Every time I pour it into a cake like this my kitchen smells like family holidays. I have a memory of my kids sneaking spoonfuls straight from the can on baking nights.

Storage Tips

Store leftovers covered tightly in the fridge for up to five days. The caramel and coconut keep things extra moist. If you need to stack slices for travel place a layer of parchment between pieces so frosting does not stick. For longer storage wrap and freeze individual slices up to two months. Thaw overnight and enjoy chilled or bring to room temperature.

Ingredient Substitutions

No German chocolate mix on hand? You can swap in any rich chocolate cake mix or even homemade chocolate cake recipe. Instead of pecans try toasted walnuts or almonds. If avoiding nuts just leave them out. The caramel sauce can be substituted with thick dulce de leche for a deeper burnt caramel flavor. Unsweetened coconut can be used for less sweetness but the texture will change.

Serving Suggestions

This cake shines at BBQs birthday parties and holiday gatherings. The chilled creamy texture makes it great for warm weather too. I like to cut generous squares and sprinkle a few extra toasted pecans and coconut on top. Serve with coffee or a tall glass of cold milk. For extra flair drizzle with more warm caramel just before serving.

Bit of History

German Chocolate Cake is actually named after Samuel German an American chocolate maker not the country. While the classic version is stacked high as a layer cake this poke cake twist brings all the signature flavors in a fuss free style. Perfect for busy cooks who still want a taste of retro dessert tradition.

Save it

This cake is pure joy for any occasion with almost no effort. Share a slice and watch it disappear in no time!

FAQ sur la recette

→ How do you get the poke cake so moist?

Poking holes while warm allows caramel and condensed milk to soak in, keeping the cake extra moist and flavorful.

→ What can I use instead of German chocolate cake mix?

Any chocolate cake mix works if German chocolate isn’t available, though the traditional flavor enhances authenticity.

→ Can I make the cake ahead of time?

Yes, refrigerating for several hours or overnight deepens the flavors and improves texture.

→ Can I leave out the pecans or coconut?

You may omit pecans or coconut if desired, but both provide signature taste and texture to the dessert.

→ How should leftovers be stored?

Keep covered in the refrigerator for up to 4 days to maintain freshness and texture.