If you’re looking for a showstopping dessert that’s as easy to make as it is delicious, the German Chocolate Poke Cake is about to become your new go-to. Imagine the rich, chocolaty goodness of classic German chocolate cake, but with a twist: every forkful is soaked in sweetened condensed milk and caramel, then topped with clouds of whipped topping and a generous sprinkle of toasted coconut and pecans. This cake is a celebration in a pan, perfect for potlucks, birthdays, or any time you want to treat yourself and your loved ones to something truly special.
Ingredients You’ll Need
All it takes to create this mouthwatering German Chocolate Poke Cake is a handful of pantry staples and a few luscious extras. Each ingredient brings its own magic, from the deep chocolate base to the nutty, crunchy topping—every bite is a blend of irresistible flavors and textures.
- German chocolate cake mix: The foundation for our cake, offering convenience and classic flavor in every slice.
- Eggs, oil, and water: Essential for preparing the cake mix—check your box for exact amounts!
- Sweetened condensed milk: Poured into the poked holes, it creates a moist, decadent texture.
- Caramel sauce: Adds a rich, buttery sweetness that pairs perfectly with the chocolate and coconut.
- Whipped topping: Light and fluffy, this layer makes the cake irresistibly creamy.
- Sweetened shredded coconut (toasted): Toasting brings out a nutty flavor and enticing crunch.
- Chopped pecans (toasted): Toasted pecans add depth, crunch, and a classic German chocolate cake touch.
- Chocolate shavings (optional): For a touch of elegance and a boost of chocolatey goodness on top.
How to Make German Chocolate Poke Cake
Step 1: Bake the Cake
Preheat your oven to 350°F. Prepare the German chocolate cake mix according to the package directions, combining the eggs, oil, and water as directed. Pour the smooth batter into a greased 9×13-inch baking dish, spreading it evenly. Bake the cake as instructed on the box, usually about 30–35 minutes, until a toothpick inserted in the center comes out clean. The aroma alone will have everyone circling the kitchen!
Step 2: Poke the Cake
Let the cake cool for just 10 minutes—enough so it’s not scorching, but still warm and soft. Then, using the handle of a wooden spoon, poke holes all over the surface. Don’t be shy! These holes are where all the decadent filling will settle, making every bite pure bliss.
Step 3: Add the Sweetened Condensed Milk and Caramel
Slowly pour the sweetened condensed milk over the warm, poked cake, letting it soak deeply into the holes. Follow with the caramel sauce, pouring it evenly so every inch of cake gets a little love. The cake will look gloriously sticky and shiny at this stage—just wait, it gets even better!
Step 4: Cool Completely
Allow the cake to cool completely to room temperature. This is an important step—give it time so the fillings can really infuse the cake and set up a bit before adding the topping. If you’re in a hurry, you can pop the cake in the fridge to speed things up.
Step 5: Top with Whipped Topping, Coconut, and Pecans
Spread the whipped topping evenly over the cooled cake, creating a smooth, fluffy layer. Sprinkle the toasted coconut and pecans generously over the top. For a final flourish, add chocolate shavings if you like. The contrast of creaminess, crunch, and chocolate is absolutely irresistible.
Step 6: Chill and Serve
Cover the cake and chill it in the refrigerator for at least 1 hour before serving. This helps the flavors meld and ensures beautifully clean slices. When it’s time to serve, get ready for oohs and aahs at your table—the German Chocolate Poke Cake is a guaranteed crowd-pleaser!
How to Serve German Chocolate Poke Cake
Garnishes
When it comes to serving, a few thoughtful garnishes can elevate your German Chocolate Poke Cake from delicious to dazzling. Sprinkle extra toasted coconut and pecans over the top just before serving, and finish with a shower of chocolate shavings or an extra drizzle of caramel sauce for that bakery-style look.
Side Dishes
This cake is rich and satisfying on its own, but if you want to round out your dessert table, consider pairing it with fresh berries, a scoop of vanilla ice cream, or even a dollop of whipped cream. The coolness and tang of fruit or ice cream balance the cake’s deep sweetness beautifully.
Creative Ways to Present
For something festive, try cutting the German Chocolate Poke Cake into neat squares and serving them in cupcake wrappers—ideal for potlucks or parties. Alternatively, layer small cubes of cake, whipped topping, and garnishes in parfait glasses for a stunning trifle-style dessert.
Make Ahead and Storage
Storing Leftovers
Simply cover the cake tightly with plastic wrap or foil and store it in the refrigerator. It will keep wonderfully for up to 4 days, and some say it’s even better on the second day as the flavors continue to mingle!
Freezing
If you’d like to freeze German Chocolate Poke Cake, cut it into individual slices and wrap each one well in plastic and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and enjoy a ready-made treat whenever a craving strikes.
Reheating
This cake is best served chilled or at room temperature, so there’s no need to reheat! If you’ve frozen it, just let the slices thaw in the fridge. The creamy topping and moist, gooey cake will be as dreamy as ever.
FAQs
Can I use homemade caramel sauce instead of store-bought?
Absolutely! Homemade caramel sauce will add an extra-special touch to your German Chocolate Poke Cake. Just make sure it’s pourable and slightly warm when you drizzle it over the cake.
How do I toast coconut and pecans?
Spread the coconut and pecans on a baking sheet and toast in a 350°F oven for about 5–7 minutes, stirring once. Keep a close eye—they can burn quickly! The toasty aroma will let you know they’re ready.
Can I use a different cake mix flavor?
While German chocolate cake mix is traditional for this recipe, you can experiment with devil’s food or chocolate fudge for a deeper chocolate flavor. The key is a moist, rich chocolate cake as your base.
Is it possible to make German Chocolate Poke Cake ahead of time?
Yes! In fact, making it a day in advance can enhance the flavor and texture. Just cover and refrigerate until you’re ready to serve, then add any last-minute garnishes.
Can I make this dessert dairy-free?
With a few swaps—like using a dairy-free cake mix, coconut milk-based caramel, and a non-dairy whipped topping—you can create a version of German Chocolate Poke Cake suitable for those avoiding dairy.
Final Thoughts
If you’re ready to wow your friends and family with a dessert that’s both easy and unforgettable, give this German Chocolate Poke Cake a try. It’s a labor of love that truly pays off with every gooey, chocolatey, coconut-crunchy bite. Go ahead—make it once, and it’s sure to become a staple in your sweet treat lineup!
Print
German Chocolate Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes (plus chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This German Chocolate Poke Cake is an irresistible dessert featuring a moist chocolate cake infused with sweetened condensed milk and caramel sauce. Topped with fluffy whipped topping, toasted coconut, and pecans, it’s a perfect blend of rich flavors and textures that’s simple to prepare and sure to impress.
Ingredients
Cake
- 1 box German chocolate cake mix (plus ingredients listed on box, typically eggs, oil, and water)
Toppings and Fillings
- 1 can (14 ounces) sweetened condensed milk
- 1 jar (12 ounces) caramel sauce
- 1 container (8 ounces) whipped topping (such as Cool Whip)
- 1 cup sweetened shredded coconut (toasted)
- 1/2 cup chopped pecans (toasted)
- Chocolate shavings for garnish (optional)
Instructions
- Preheat and Prepare Cake Batter: Preheat your oven to 350°F (175°C). Prepare the German chocolate cake mix according to the package directions, usually combining the mix with eggs, oil, and water.
- Bake the Cake: Pour the batter into a greased 9×13-inch baking dish. Bake as directed on the box, typically about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Poke Holes: Allow the cake to cool for about 10 minutes. Then, use the handle of a wooden spoon to poke holes evenly all over the surface of the warm cake.
- Add Sweetened Condensed Milk: Pour the sweetened condensed milk slowly and evenly over the cake, letting it soak into the holes to infuse moisture and sweetness.
- Add Caramel Sauce: Next, pour the caramel sauce evenly over the sweetened condensed milk layer, allowing it to seep into the cake.
- Cool Completely: Let the cake cool completely to room temperature so the flavors meld together.
- Top with Whipped Topping: Spread the whipped topping evenly over the cooled cake surface, creating a creamy layer.
- Add Toasted Toppings: Sprinkle the toasted shredded coconut and toasted chopped pecans on top for crunch and flavor.
- Garnish and Chill: Optionally, garnish with chocolate shavings for an elegant touch. Chill the cake in the refrigerator for at least 1 hour before serving to set the layers and enhance taste.
Notes
- For extra indulgence, drizzle additional caramel sauce over the top just before serving.
- Store the cake covered in the refrigerator for up to 4 days to maintain freshness.
- Toasting the coconut and pecans intensifies their flavor and adds a delightful crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 44g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
