Name: German Chocolate Poke Cake
Prep time: 10 min
Cook time: PT-488058H20M22S
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 box German chocolate cake mix (plus eggs, oil, and water as per package instructions); 1 can (14 oz) sweetened condensed milk; 1/2 cup caramel sauce or butterscotch sauce; 1 cup sweetened shredded coconut flakes; 1 cup chopped pecans; 1 container (8 oz) whipped topping (such as Cool Whip); Chocolate syrup or chocolate shavings, for garnish (optional)

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This German Chocolate Poke Cake is an irresistible dessert that takes the classic German chocolate cake to a whole new level. Rich, moist chocolate cake is infused with sweetened condensed milk, making every bite decadent and gooey. It’s then topped with a coconut-pecan frosting and whipped topping for a creamy, nutty finish that’s absolutely divine. German Chocolate Poke Cake

Why You’ll Love This Recipe

I love how easy this recipe is to pull together with just a few pantry staples and a box of cake mix. It delivers all the indulgent flavors of a traditional German chocolate cake but with a unique twist thanks to the poke method. Each poke soaks up the sweet milk, ensuring every slice is rich and moist. This cake is perfect for potlucks, birthdays, or whenever I crave a chocolate fix with a nutty, caramelized topping.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

German chocolate cake mix (plus ingredients needed to prepare it, usually eggs, oil, and water)
Sweetened condensed milk
Caramel sauce or butterscotch sauce
Coconut flakes
Chopped pecans
Whipped topping (such as Cool Whip)
Chocolate syrup or chocolate shavings for garnish (optional)

Directions

I start by baking the German chocolate cake according to the package instructions in a 9×13-inch baking dish.
Once it’s out of the oven and still warm, I use the handle of a wooden spoon to poke holes all over the cake.
I pour the sweetened condensed milk evenly over the warm cake, allowing it to soak into the holes.
Next, I drizzle caramel or butterscotch sauce on top for extra gooey richness.
After letting the cake cool completely, I spread the whipped topping over the surface.
Then I sprinkle it generously with shredded coconut and chopped pecans.
I like to finish it off with a drizzle of chocolate syrup or a sprinkle of chocolate shavings for a final touch.
Finally, I refrigerate the cake for at least an hour before serving so the flavors meld beautifully.

Servings and timing

This cake yields about 12 to 16 servings, depending on how generous I slice it. It takes roughly 10 minutes to prepare (excluding the baking time), 30–35 minutes to bake, and at least 1 hour of chilling time before serving.

Variations

I sometimes use chocolate fudge cake mix instead of German chocolate cake mix for an extra chocolaty twist.
For a more intense coconut flavor, I toast the coconut flakes before adding them on top.
Instead of whipped topping, I’ve tried spreading homemade cream cheese frosting or chocolate ganache—it’s rich and satisfying.
I also like experimenting with different nuts like walnuts or almonds if I’m out of pecans.

Storage/Reheating

I store any leftover cake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It stays fresh for up to 4 days. I enjoy this cake cold, but if I want a warm slice, I microwave it for about 15–20 seconds. Just note that the whipped topping will soften a bit.

FAQs

What is a poke cake?

A poke cake is a cake that’s poked with holes after baking and then filled with a liquid or filling—like sweetened condensed milk, pudding, or fruit puree—that seeps into the cake, making it extra moist and flavorful.

Can I make this cake ahead of time?

Yes, I often make this cake a day ahead. It actually tastes better after sitting overnight in the fridge because the flavors have more time to blend.

Do I have to use a boxed cake mix?

Not at all. I can use my favorite homemade German chocolate cake recipe if I prefer baking from scratch. The boxed mix just makes it quicker and more convenient.

Can I use evaporated milk instead of sweetened condensed milk?

No, I wouldn’t recommend it. Sweetened condensed milk is thick and sweet, which gives the cake its gooey texture. Evaporated milk won’t have the same effect.

Is it okay to freeze poke cake?

I don’t recommend freezing this cake after adding the whipped topping, as it doesn’t freeze well. However, I can freeze the cake base (before topping) for up to 2 months. I just make sure to wrap it tightly and thaw it in the fridge before adding the toppings.

Conclusion

This German Chocolate Poke Cake is a simple yet indulgent dessert that never fails to impress. With its moist chocolate base, sweet milky center, and nutty, creamy topping, it’s a treat I love to make and share. Whether for a celebration or just a sweet ending to dinner, it hits the spot every time.