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German Chocolate Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 43 reviews
  • Author: Angela
  • Prep Time: 0h 20m
  • Cook Time: 0h 30m
  • Total Time: 2h 50m
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This German Chocolate Poke Cake is a moist and decadent dessert featuring a classic German chocolate cake base infused with a luscious caramel and sweetened condensed milk filling. Topped with fluffy Cool Whip, shredded coconut, chopped pecans, and mini chocolate chips, it offers a delightful blend of textures and flavors perfect for any special occasion or casual treat.

Ingredients

Scale

Cake

  • 1 box German chocolate cake mix
  • Water, oil, and eggs (as required by the cake mix package instructions)

Filling and Toppings

  • 1 can (14 oz.) sweetened condensed milk
  • 1 jar (12 oz.) caramel sauce
  • 1 tub (8 oz.) Cool Whip, thawed
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly to prevent sticking.
  2. Prepare cake batter: Follow the package instructions for the German chocolate cake mix by combining the specified amounts of water, oil, and eggs, mixing until smooth.
  3. Bake the cake: Pour the prepared batter evenly into the greased baking dish. Bake as directed on the package or until a toothpick inserted into the center comes out clean.
  4. Cool slightly: Remove the cake from the oven and allow it to cool for about 5 minutes to set before poking.
  5. Poke holes: Using the handle of a wooden spoon, poke holes all over the top of the warm cake, spacing them about an inch apart to allow the filling to seep in.
  6. Mix filling: In a bowl, combine the sweetened condensed milk and caramel sauce, mixing until smooth and well incorporated.
  7. Pour filling over cake: Slowly pour the caramel-condensed milk mixture evenly over the cake, ensuring it fills the holes thoroughly for maximum flavor infusion.
  8. Chill the cake: Let the cake cool completely to room temperature, then refrigerate for at least 2 hours or until well chilled and set.
  9. Spread topping: Once chilled, spread the thawed Cool Whip evenly over the surface of the cake for a creamy finish.
  10. Add coconut and nuts: Sprinkle the sweetened shredded coconut and chopped pecans evenly over the Cool Whip layer for texture and flavor.
  11. Finish with chocolate chips: Sprinkle the mini chocolate chips on top to add small bursts of chocolate in every bite.
  12. Serve: Slice the cake into pieces and serve chilled for the best taste and texture experience.

Notes

  • Make sure the cake is warm but not hot before poking holes to avoid breaking it apart.
  • Refrigerate the cake for at least 2 hours to let the filling set well before topping.
  • Chopped pecans can be toasted lightly for extra flavor.
  • Use full-fat Cool Whip for the best creamy texture.
  • Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.

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Find it online: https://tastydailyeats.com/german-chocolate-poke-cake-recipe/