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Irresistible German Chocolate Poke Cake

A moist, decadent chocolate poke cake filled with caramel and topped with coconut-pecan frosting—easy to make and irresistibly gooey.

  • Total Time: 2 hours 50 minutes (including chilling)
  • Yield: 12 1x

Ingredients

Scale
  • 1 box German chocolate cake mix
  • 1 1/2 cups water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup caramel sauce
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1/4 cup milk
  • 1 cup chopped pecans
  • 1 cup sweetened shredded coconut

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. In a large bowl, mix cake mix, water, oil, and eggs until combined. Pour into prepared pan and bake 30–35 minutes, or until a toothpick comes out clean.
  3. Let cake cool 5 minutes. In a bowl, whisk together sweetened condensed milk and 1/2 cup caramel sauce. Poke holes all over the warm cake and pour caramel mixture evenly over the top.
  4. In another bowl, beat butter until creamy. Gradually add powdered sugar, milk, and remaining caramel sauce. Mix until smooth.
  5. Fold in chopped pecans and shredded coconut. Spread frosting over cooled cake.
  6. Refrigerate cake 1–2 hours before serving to let flavors meld.

Notes

For best flavor, let the cake soak at least 4 hours before serving. To make ahead, freeze the unfrosted cake and frost just before serving. The rustic look of the frosting is part of the charm.

  • Author: Sophie Lane
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 480
  • Sugar: 42
  • Sodium: 340
  • Fat: 26
  • Saturated Fat: 14
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 58
  • Fiber: 2
  • Protein: 4
  • Cholesterol: 60