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
Units
Scale
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.
