Short Description
This German Chocolate Poke Cake is a decadent twist on the classic dessert, combining a rich chocolate base with gooey caramel, sweetened condensed milk, coconut, pecans, and a whipped topping—all finished with a luscious chocolate drizzle.

Why You’ll Love This Recipe

Incredibly moist: Sweetened condensed milk and caramel soak into the cake, infusing every bite with flavor.
Easy to prepare: Uses a boxed mix and simple toppings for a no-fuss dessert.
Perfectly layered textures: Soft cake, crunchy pecans, and smooth whipped topping create a delightful contrast.
Ideal for gatherings: Great for potlucks, holidays, or family celebrations.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 box chocolate cake mix (plus required ingredients listed on the package)
1 can (14 oz) sweetened condensed milk
1 cup caramel sauce
1 cup shredded coconut
1 cup chopped pecans
1 tub (8 oz) whipped topping (such as Cool Whip)
½ cup chocolate chips, melted for drizzle

directions

Prepare the cake: Preheat your oven and bake the chocolate cake according to package instructions in a 9×13-inch pan. Let it cool for 10–15 minutes.
Poke holes: Using the handle of a wooden spoon, poke holes evenly across the top of the cake.
Add fillings: Pour the sweetened condensed milk over the warm cake, followed by the caramel sauce. Allow the mixture to soak into the holes for a few minutes.
Add toppings: Evenly sprinkle the shredded coconut and chopped pecans over the entire cake.
Add whipped topping: Spread the whipped topping evenly across the cake, covering all the coconut and pecans.
Drizzle chocolate: Melt the chocolate chips and drizzle the chocolate over the top of the whipped layer.
Chill and serve: Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to set properly.

Servings and timing

Servings: 12–15
Active prep time: 15 minutes
Baking time: As directed on cake box (usually 28–35 minutes)
Chilling time: At least 2 hours
Total time: Approximately 3 hours, including chilling

Variations

Homemade cake: Replace boxed mix with a homemade chocolate cake for a from-scratch version.
Toasted coconut: Toast the shredded coconut for added texture and a richer flavor.
German chocolate twist: Add a layer of traditional German chocolate frosting beneath the whipped topping.
Nut-free version: Omit pecans or replace with sunflower seeds for an allergy-friendly option.
Extra chocolate: Add mini chocolate chips to the whipped topping layer for more indulgence.

storage/reheating

To store: Keep covered in the refrigerator for up to 4 days.
To serve: Best served chilled. Remove from fridge about 10 minutes before serving for a slightly softened texture.
Freezing: Not recommended due to the whipped topping and moist nature of the cake.

FAQs

Can I make this cake a day ahead?

Yes—this cake is ideal for making ahead as the flavors intensify overnight in the fridge.

What kind of caramel sauce should I use?

Store-bought or homemade caramel sauce both work well; choose a thick variety for best results.

How do I melt chocolate chips for drizzling?

Microwave in 15-second intervals, stirring between each, until smooth. You may add ½ teaspoon of oil for easier drizzling.

Can I use freshly whipped cream instead of whipped topping?

Yes—but stabilize it with a bit of gelatin or powdered sugar to ensure it holds up well.

Is it necessary to chill the cake?

Yes—chilling allows the cake to set and the toppings to meld for the best flavor and texture.

Can I toast the pecans before using them?

Absolutely. Toasting enhances their flavor and adds a pleasant crunch.

Will the cake become soggy with the condensed milk?

No—the cake becomes rich and moist, not soggy, especially if allowed to chill and set properly.

Can I use sweetened shredded coconut?

Yes—sweetened coconut adds to the traditional German chocolate flavor profile.

Can I make this recipe gluten-free?

Yes—use a gluten-free chocolate cake mix and verify that all other ingredients are gluten-free.

What’s the best way to cut clean slices?

Use a sharp knife and wipe it clean between cuts for neat, attractive pieces.

Conclusion

This German Chocolate Poke Cake is a crowd-pleasing dessert that’s incredibly rich, wonderfully moist, and surprisingly easy to make. With layers of indulgent chocolate, creamy caramel, and crunchy toppings, it’s guaranteed to be the star of your dessert table. Whether for a holiday gathering or a casual celebration, it’s a guaranteed hit!

German Chocolate Poke Cake

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Author: Douaa
Total Time: 50 minutes
Yield: 12–15 servings
Diet: Vegetarian

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Description

Get ready for a show-stopping dessert with this German Chocolate Poke Cake! Ultra-moist chocolate cake is infused with caramel and sweetened condensed milk, then topped with coconut, pecans, whipped topping, and a chocolate drizzle. Easy to make and absolutely irresistible—perfect for parties, holidays, or any sweet craving!

Ingredients

1 box chocolate cake mix (plus ingredients listed on the box)
1 can (14 oz) sweetened condensed milk
1 cup caramel sauce
1 cup shredded coconut
1 cup chopped pecans
1 tub (8 oz) whipped topping (Cool Whip)
1/2 cup chocolate chips (melted for drizzle)

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Instructions

Bake the cake: Prepare and bake chocolate cake in a 9×13-inch pan according to box directions. Let it cool slightly.
Poke holes: Use the handle of a wooden spoon to poke holes all over the cake.
Fill the cake: Pour sweetened condensed milk and caramel sauce evenly over the cake, allowing it to soak into the holes.
Add toppings: Sprinkle shredded coconut and chopped pecans over the top.
Spread whipped topping: Cover the entire cake with a layer of whipped topping.
Drizzle chocolate: Melt the chocolate chips and drizzle over the whipped topping.

Notes

You can toast the coconut and pecans for extra flavor and crunch.
Store leftovers covered in the fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American