German Chocolate Poke Cake: A Decadent Southern Classic
⚖️
Difficulty
Easy
⏲️
Prep Time
15 mins
🕒
Cook Time
30 mins
⏱️
Total Time
45 mins
🍽
Servings
12
This German Chocolate Poke Cake is the ultimate dessert for chocolate lovers. Moist chocolate cake gets poked and filled with a rich coconut-pecan caramel sauce, then topped with fluffy whipped cream for a showstopping treat. The combination of textures—from the tender cake to the gooey filling—makes every bite irresistible.
Perfect for potlucks, birthdays, or just because, this cake delivers all the flavors of traditional German chocolate cake with half the effort. The poke cake method ensures maximum flavor infusion, while the whipped topping keeps it light enough for seconds. Your family will beg you to make this easy German Chocolate Poke Cake again and again!
Quick Recipe Highlights
- Flavor Profile: Rich chocolate paired with sweet coconut-pecan caramel creates the perfect balance of flavors.
- Texture: Moist cake with pockets of gooey filling and light whipped topping offers incredible textural contrast.
- Aroma: Heavenly chocolate and toasted coconut aromas will fill your kitchen as this bakes.
- Visual Appeal: The dramatic drizzle of caramel and coconut-pecan topping makes this cake look bakery-worthy.
- Skill Level Needed: Beginner-friendly with simple techniques anyone can master.
- Special Equipment: Just basic baking pans and a wooden spoon for poking holes.
The Recipe
German Chocolate Poke Cake
Serves: 12
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Kitchen Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer
- Wooden spoon handle
- Measuring cups and spoons
Ingredients
- 1 box chocolate cake mix (plus required eggs, oil, and water)
- 14 oz can sweetened condensed milk
- 12 oz jar caramel ice cream topping
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 8 oz container whipped topping, thawed
Directions
- Preheat oven to 350°F. Prepare chocolate cake mix according to package directions and bake in 9×13 pan.
- While cake is still warm, use the handle of a wooden spoon to poke holes all over the surface.
- Whisk together sweetened condensed milk and caramel topping. Pour evenly over warm cake, allowing it to seep into holes.
- Sprinkle coconut and pecans over the top, pressing lightly to adhere.
- Let cake cool completely, then spread with whipped topping.
- Refrigerate at least 2 hours before serving to allow flavors to meld.
Recipe Notes
- For extra chocolate flavor, use chocolate cake mix with pudding in the mix.
- Toast the coconut and pecans for deeper flavor if desired.
- Store covered in refrigerator for up to 5 days.
