Indulge in the rich and decadent flavors of German chocolate with this irresistible poke cake. A moist cake soaked in sweet caramel and topped with a luscious frosting packed with coconut and pecans, this dessert is perfect for any celebration or casual gathering.
Why You’ll Love This Recipe
- Effortless elegance: Made with a cake mix base for convenience, yet tastes entirely homemade.
- Decadent flavors: A blend of sweetened condensed milk, caramel, pecans, and coconut ensures each bite is indulgent.
- Perfect for sharing: This 9×13-inch cake is ideal for parties, potlucks, or family dinners.
- Customizable: Adjust the toppings or mix-ins to suit your preferences.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 box of German chocolate cake mix
- 1 1/2 cups of water
- 1/2 cup of vegetable oil
- 3 large eggs
- 1 can of sweetened condensed milk
- 1 cup of caramel sauce
- 1 cup of chopped pecans
- 1 cup of sweetened shredded coconut
- 1/2 cup of butter, softened
- 4 cups of powdered sugar
- 1/4 cup of milk
Directions
- Prepare the Cake
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat until smooth and well combined.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. - Poke and Soak
Allow the cake to cool for 5 minutes. Use the end of a wooden spoon to poke holes in the warm cake at 1-inch intervals.
In a medium bowl, whisk together the sweetened condensed milk and 1/2 cup of caramel sauce. Pour this mixture evenly over the cake, ensuring it seeps into the holes. - Make the Frosting
In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, milk, and the remaining caramel sauce. Beat until smooth and fluffy.
Fold in the chopped pecans and shredded coconut for a rich and textured frosting. - Assemble the Cake
Spread the frosting evenly over the cooled cake, ensuring full coverage.
Chill the cake in the refrigerator for 1-2 hours to allow the frosting to set. - Serve and Enjoy
Slice the cake into servings and enjoy its rich, moist, and indulgent flavors.
Servings and Timing
- Servings: 12 slices
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Chilling Time: 1-2 hours
- Total Time: Approximately 2 hours
Variations
- Nut-Free Option: Omit the pecans or substitute with sunflower seeds for a nut-free alternative.
- Dark Chocolate Twist: Swap the German chocolate cake mix with a dark chocolate mix for a richer flavor.
- Extra Caramel: Drizzle additional caramel sauce over the frosting for an extra indulgent touch.
- Tropical Flavor: Add crushed pineapple to the frosting for a tropical spin.
- Gluten-Free Option: Use a gluten-free cake mix to accommodate dietary needs.
Storage/Reheating
- Storage: Cover the cake tightly with plastic wrap or foil and refrigerate for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: This cake is best enjoyed chilled or at room temperature, so reheating isn’t necessary.
FAQs
Can I make this cake ahead of time?
Yes, you can prepare the cake up to 2 days in advance. Store it covered in the refrigerator.
What can I use instead of caramel sauce?
Dulce de leche or butterscotch sauce works well as a substitute.
Can I use unsweetened coconut?
Yes, unsweetened coconut can be used if you prefer a less sweet topping.
How do I prevent the cake from becoming soggy?
Ensure the caramel mixture is evenly distributed and don’t over-soak the cake with it.
Can I use homemade caramel sauce?
Absolutely! Homemade caramel sauce adds a fresh and authentic flavor.
What if I don’t have a wooden spoon for poking holes?
You can use a straw or a chopstick as an alternative.
Can I use a different type of cake mix?
Yes, any chocolate cake mix can be substituted, though it may slightly alter the flavor.
How can I make the frosting dairy-free?
Use a dairy-free butter alternative and coconut milk instead of regular milk.
Can I skip the pecans or coconut?
Yes, the cake will still be delicious without them, though it may lose some of its signature texture.
Is this cake suitable for freezing?
Yes, this cake freezes well. Wrap it securely to preserve freshness.
Conclusion
This German Chocolate Poke Cake is the ultimate indulgence for chocolate and caramel lovers. With its moist cake base, rich caramel-soaked interior, and creamy coconut-pecan frosting, it’s a dessert that’s as impressive as it is delicious. Whether for a party or a quiet night in, this cake is sure to satisfy your sweet tooth and leave you craving more. Try it out and enjoy a slice of decadence!
Print
German Chocolate Poke Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Treat yourself to the indulgent flavors of German Chocolate Poke Cake—a moist, rich dessert infused with caramel and topped with a decadent frosting of pecans, coconut, and buttercream. Perfect for celebrations or satisfying your sweet tooth!
Ingredients
For the Cake:
- 1 box of German chocolate cake mix
- 1 1/2 cups water
- 1/2 cup vegetable oil
- 3 large eggs
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce
For the Frosting:
- 1/2 cup (1 stick) butter, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
Instructions
Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a mixing bowl, combine cake mix, water, vegetable oil, and eggs. Beat until smooth.
- Pour the batter into the pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
2. Add the Caramel Filling:
- Let the cake cool for 5 minutes. Use the end of a wooden spoon to poke holes 1 inch apart.
- In a bowl, mix sweetened condensed milk and 1/2 cup caramel sauce. Pour evenly over the cake, ensuring the liquid fills the holes.
3. Make the Frosting:
- Beat softened butter in a large bowl until creamy. Gradually add powdered sugar and milk, beating until fluffy.
- Mix in the remaining caramel sauce, then fold in pecans and shredded coconut.
4. Frost and Chill:
- Spread frosting over the cooled cake evenly. Refrigerate for 1-2 hours to set.
5. Serve:
- Slice and serve this indulgent treat!
Notes
- For extra caramel flavor, drizzle additional caramel sauce over the frosting.
- Ensure the cake cools before adding the frosting to avoid melting.
- Store leftovers in the refrigerator for up to 3 days.
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