Ingredients
For the Cake
1 box German chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
For 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
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup unsalted butter
3 large egg yolks, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
Instructions
Prepare the Cake
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Beat the mixture on medium speed for about 2 minutes until smooth and creamy.
Pour the batter into the prepared baking dish and spread evenly. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for about 10 minutes before adding the filling.
Make the Filling
Using the handle of a wooden spoon, poke holes evenly across the surface of the warm cake. Make sure the holes are deep enough for the filling to soak through.
In a medium bowl, mix together the sweetened condensed milk and caramel topping until smooth. Slowly pour the mixture over the cake, allowing it to seep into the holes for extra moisture and flavor.
Prepare the Coconut Pecan Topping
In a medium saucepan over medium heat, combine evaporated milk, granulated sugar, brown sugar, butter, and egg yolks. Stir constantly to prevent curdling and continue cooking until the mixture thickens and turns golden brown, about 10–12 minutes.
Remove the saucepan from the heat and stir in the vanilla extract, chopped pecans, and shredded coconut. Mix well until everything is evenly coated.
Spread the warm coconut pecan topping evenly across the cake.
Add the Chocolate Layer
Sprinkle the semi-sweet chocolate chips over the warm topping. Let them sit for a few minutes until melted, then gently spread the chocolate into a smooth layer for a rich finish.
Allow the cake to cool completely before slicing and serving.
Description
This German Chocolate Poke Cake is incredibly rich, moist, and layered with flavor. The soft chocolate cake absorbs the sweet caramel filling, creating a gooey texture in every bite.
The homemade coconut pecan topping adds a buttery crunch and classic German chocolate flavor, while the melted chocolate layer creates a smooth and decadent finish.
Every slice is packed with creamy caramel, toasted coconut, crunchy pecans, and deep chocolate flavor, making this dessert perfect for holidays, birthdays, and special occasions.
Pro Tips for Best Results
Poke holes while the cake is still warm so the caramel filling absorbs properly.
Stir the topping constantly to avoid scrambling the egg yolks.
Toast the pecans lightly before adding for deeper flavor.
Chill the cake slightly before slicing for cleaner pieces and richer texture.
Variations
Add a drizzle of salted caramel sauce for extra indulgence.
Use dark chocolate chips for a more intense chocolate flavor.
Top with whipped cream before serving for a lighter finish.
Add crushed toffee bits for extra crunch and sweetness.
Nutritional Information
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Calories: Approximately 480 kcal per serving
Servings: 12 servings
Conclusion
German Chocolate Poke Cake is the ultimate dessert for chocolate lovers. With its moist cake, creamy caramel filling, crunchy coconut pecan topping, and melted chocolate finish, this cake delivers bakery-style flavor with simple ingredients and easy preparation.