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German Chocolate Poke Cake

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This easy German chocolate poke cake features a moist chocolate cake base, gooey caramel filling, and a homemade coconut-pecan topping. It’s a decadent, crowd-pleasing dessert perfect for any occasion and comes together in under an hour.

Ingredients

Scale
  • 1 box German chocolate cake mix (about 15.25 oz)
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • 1 jar (12 oz) caramel sauce
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
  • Optional: chocolate shavings or mini chips
  • Optional: extra caramel drizzle
  • Optional: whipped cream or vanilla ice cream

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with nonstick spray or butter.
  2. In a large mixing bowl, combine the German chocolate cake mix, water, oil, and eggs. Mix on medium speed for 2 minutes until smooth and glossy.
  3. Pour the batter into the prepared pan and smooth the top. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let the cake cool for 10 minutes. While still warm, use a wooden spoon handle, skewer, or chopstick to poke holes all over the cake, about 1 inch apart. Do not poke all the way through.
  5. In a medium bowl, mix the sweetened condensed milk and caramel sauce until smooth. Pour this mixture slowly over the cake, letting it seep into the holes. Spread evenly with a spatula.
  6. Cool the cake to room temperature, then chill in the fridge for at least 1 hour.
  7. In a small saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, whisking constantly, until thickened (about 10-12 minutes). Remove from heat and stir in coconut, pecans, and vanilla extract.
  8. Spread the warm coconut-pecan mixture evenly over the chilled cake. The topping will firm up as it cools.
  9. Optional: Garnish with chocolate shavings, extra caramel, or additional pecans.
  10. Chill the cake for another hour for best slicing. Serve cold or at room temperature.

Notes

For best results, toast the pecans before adding to the topping. Let the cake cool for 10 minutes before poking to avoid tearing. Chill thoroughly for clean slices. For a nut-free version, omit pecans or use sunflower seeds. Gluten-free and dairy-free adaptations are possible with ingredient swaps. Store leftovers covered in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: German chocolate poke cake, easy dessert, chocolate cake, coconut pecan topping, caramel poke cake, potluck dessert, crowd pleaser, moist cake, poke cake recipe

Find it online: https://norasfoods.com/german-chocolate-poke-cake-recipe-easy-decadent-dessert-youll-love/