Description
An irresistibly moist German Chocolate Poke Cake layered with silky caramel and sweetened condensed milk, then crowned with fluffy whipped topping, toasted coconut, and crunchy pecans. This one’s a total game-changer.
Ingredients
- Chocolate cake mix, 1 box (15.25 oz)
- Eggs, 3 large
- Vegetable oil, 1/2 cup
- Water, 1 cup
- Sweetened condensed milk, 1 can (14 oz)
- Caramel sauce, 1 cup
- Sweetened shredded coconut, 1 cup
- Chopped pecans, 1 cup
- Whipped topping, 1 tub (8 oz)
- German chocolate frosting, 1 cup (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Prepare the batter by combining cake mix, eggs, oil, and water in a bowl. Mix until smooth.
- Pour the batter into the prepared dish and smooth the top evenly.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is warm, use the handle of a wooden spoon to poke holes all over the surface.
- Slowly pour the sweetened condensed milk over the cake, allowing it to seep into the holes, then repeat with the caramel sauce.
- Cool to room temperature, then refrigerate until well chilled, about 2 hours.
- Spread the whipped topping over the chilled cake. Sprinkle coconut and pecans evenly on top. Add German chocolate frosting in dollops or a thin layer if using.
- Slice and serve cold for the best texture and flavor.
Notes
- Toast the pecans and coconut lightly at 350°F for 5 to 7 minutes for deeper flavor.
- Use room temperature eggs for a smoother batter and even rise.
- For extra indulgence, drizzle additional caramel over the top before serving.
- Chilling time helps the flavors meld and keeps slices neat.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: German chocolate poke cake, coconut pecan cake, caramel poke cake, easy dessert, potluck dessert