Description

The German Chocolate Poke Cake Recipe is inspired by the traditional German chocolate cake but takes it to a whole new level of deliciousness. With its rich chocolate base, creamy filling, and crunchy topping, this cake is a perfect blend of flavors and textures. It’s called a “poke cake” because you poke holes in the cake after baking and fill them with sweetened condensed milk and caramel, making the cake extra moist and flavorful.

This cake is a delightful twist on a classic, combining the signature elements of a German chocolate cake—pecans, coconut, and chocolate—with the easy, fun poke cake method. Not only is it easy to make, but it also looks impressive when served, making it a fantastic dessert for family gatherings, parties, or any special event.

Ingredients

Scale

To prepare this comforting German Chocolate Poke Cake, you’ll need:

For the Cake:

1 box of German chocolate cake mix
1 1/3 cups water
½ cup vegetable oil
3 large eggs

the Filling:

1 can (14 ounces) sweetened condensed milk
1 jar (12 ounces) caramel topping

For the Topping:

1 cup chopped pecans
1 cup sweetened shredded coconut
1 can (12 ounces) evaporated milk
½ cup granulated sugar
½ cup light brown sugar, packed
½ cup unsalted butter
3 large egg yolks, lightly beaten
1 teaspoon vanilla extract
1 ½ cups semi-sweet chocolate chips

Instructions

How to Make German Chocolate Poke Cake

Follow these steps to create your own delicious German Chocolate Poke Cake:

Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
Prepare the Cake Batter:
In a large bowl, combine the German chocolate cake mix, water, oil, and eggs. Use an electric mixer to beat the mixture on medium speed for about 2 minutes, until smooth.
Bake the Cake:
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes.
Poke Holes in the Cake:
Using the handle of a wooden spoon, poke holes all over the cake. These holes will allow the filling to seep in and make the cake super moist.
Make the Filling:
In a medium bowl, mix together the sweetened condensed milk and caramel topping. Pour the mixture evenly over the cake, making sure it fills all the holes.
Prepare the Coconut-Pecan Topping:
In a medium saucepan over medium heat, combine the evaporated milk, granulated sugar, brown sugar, butter, and egg yolks. Cook, stirring constantly, for about 10-12 minutes, or until the mixture thickens and turns a light golden brown. Remove from heat and stir in the vanilla extract, chopped pecans, and shredded coconut.
Add the Topping:
Spread the coconut-pecan mixture evenly over the top of the cake, creating a delicious, crunchy layer.
Add the Chocolate Chips:
While the cake is still warm, sprinkle the semi-sweet chocolate chips evenly over the top. Allow the chocolate to melt slightly, then spread it out to create a smooth, glossy layer of chocolate.
Cool and Serve:
Let the cake cool completely before serving. Slice into squares and enjoy this indulgent, chocolatey dessert!

Notes

Poke Cake Tip: When poking holes in the cake, make sure the holes go all the way to the bottom to ensure the filling gets evenly distributed throughout the cake.
Filling Tip: To make the cake even more decadent, you can drizzle extra caramel or chocolate sauce over the top before serving.
Chocolate Chips: For a richer flavor, you can use dark chocolate chips instead of semi-sweet. Alternatively, you can mix white chocolate chips with the semi-sweet ones for a bit of contrast.
Nuts: If you’re not a fan of pecans, feel free to substitute them with walnuts or leave the nuts out entirely if preferred.