German Chocolate Poke Cake Recipe
A rich and moist chocolate poke cake loaded with creamy filling and a crunchy coconut-pecan topping for a delightful dessert experience.
Equipment
- 9x13 inch Baking Pan
- Mixing Bowl
Ingredients
Cake Base
- 1 box German chocolate cake mix plus ingredients as per box instructions
Filling
- 1 can sweetened condensed milk 14 oz can
- 1 jar caramel sauce pour over after baking
Topping
- 1 tub whipped topping like Cool Whip
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans toasted for extra flavor
- ½ cup mini chocolate chips
Instructions
- Bake the German chocolate cake in a 9x13 inch pan according to package instructions and let cool for 10 minutes.
- Poke holes evenly across the surface of the cake with a wooden skewer or similar tool.
- Slowly pour sweetened condensed milk and caramel sauce over the cake, allowing the filling to seep into the holes.
- Refrigerate the cake for at least 2 hours to allow the filling to set.
- Spread whipped topping evenly over the cake, then sprinkle shredded coconut, chopped pecans, and mini chocolate chips on top.
- Cut into slices and serve chilled.
Notes
You can make this cake ahead of time. It tastes best after chilling for several hours.