German Chocolate Poke Cake Recipe
If you’re searching for a show-stopping dessert that’s as fun to make as it is to eat, look no further than this German Chocolate Poke Cake. It’s an irresistible fusion of rich chocolate cake, gooey caramel, creamy whipped topping, and a crowning glory of toasted coconut and pecans. Every bite offers a perfect balance of flavors and textures, and the best part is how easy it comes together with simple ingredients. Whether you’re feeding a crowd or treating yourself to a special night in, this cake promises pure joy in every forkful.
Ingredients You’ll Need
The beauty of German Chocolate Poke Cake is that it transforms a handful of humble ingredients into something truly magical. Each component is essential—bringing its own unique flavor, texture, or color to the party. Here’s what you’ll need to create this decadent treat:
- German chocolate cake mix: The rich, chocolatey base sets the stage for every delicious layer.
- Eggs, oil, and water (as called for on the box): These basics bring your cake mix to life, ensuring a moist and tender crumb.
- Sweetened condensed milk: This adds luscious sweetness and soaks beautifully into the cake, making every bite ultra-moist.
- Caramel topping: Silky caramel pairs perfectly with chocolate and seeps into the poke holes for gooey goodness.
- Whipped topping (thawed): A fluffy, cool layer on top that balances the richness and adds a touch of lightness.
- Sweetened shredded coconut (toasted): Toasting brings out an irresistible nutty flavor and a golden crunch.
- Chopped pecans (toasted): Pecans add buttery crunch and a classic Southern twist.
- Chocolate chips (melted, optional): A glossy chocolate drizzle takes your cake from delicious to dazzling.
How to Make German Chocolate Poke Cake
Step 1: Bake the Cake
Start by preparing your German chocolate cake mix according to the package directions. Pour the batter into a 9×13-inch baking dish and bake until a toothpick comes out clean. This will be the sturdy, chocolatey foundation for all the delicious layers to come.
Step 2: Poke and Pour
Once your cake is out of the oven, let it cool for just 5 minutes—just enough so it’s warm but not too hot. Take the handle of a wooden spoon and poke holes all over the cake, about an inch apart. In a bowl, mix together the sweetened condensed milk and caramel topping until smooth, then pour this mixture evenly over the cake, letting it seep into every nook and cranny.
Step 3: Cool Completely
Patience pays off here! Let the cake cool completely so the caramel and milk mixture has time to soak in and the cake sets up perfectly. This is when all those flavors start to meld together into something special.
Step 4: Add the Creamy Layer
Once the cake is cool, spread the thawed whipped topping evenly over the surface. This creamy layer adds a lovely contrast to the rich cake and sticky filling, making every bite light and dreamy.
Step 5: Top and Finish
Now for the fun part—sprinkle your toasted coconut and pecans generously over the whipped topping. If you’re feeling extra fancy, drizzle melted chocolate chips over the top for an extra pop of decadence. Refrigerate the cake for at least 2 hours so everything sets and the flavors can truly shine together.
How to Serve German Chocolate Poke Cake
Garnishes
A little garnish goes a long way with German Chocolate Poke Cake. I love adding a few extra toasted coconut flakes, a sprinkle of chopped pecans, and a delicate drizzle of melted chocolate just before serving. It makes the cake look bakery-worthy and gives every slice an inviting, irresistible finish.
Side Dishes
While this cake is absolutely the star of any dessert table, it pairs beautifully with a scoop of vanilla bean ice cream or a dollop of homemade whipped cream. For a lighter side, offer fresh berries on the plate—their tartness balances the sweet richness of the cake perfectly.
Creative Ways to Present
To really wow your guests, try cutting the German Chocolate Poke Cake into small squares and serving on a tiered dessert tray, or use a biscuit cutter for mini round servings. You can even layer slices in individual mason jars for a fun, portable dessert at picnics or parties.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the cake tightly with plastic wrap or store in an airtight container in the refrigerator. The flavors actually deepen overnight, making those extra slices even more tempting the next day.
Freezing
German Chocolate Poke Cake freezes surprisingly well! To freeze, cut into individual portions and wrap each tightly in plastic wrap, then place in a freezer-safe bag or container. Defrost in the fridge overnight for best results, and enjoy within a month for maximum freshness.
Reheating
While this cake is typically served chilled, if you prefer it closer to room temperature, just let your slice sit out for 10-15 minutes before enjoying. For a warm treat, microwave a slice for 10-15 seconds—just enough to soften the caramel and make the chocolate extra melty.
FAQs
Can I use homemade cake instead of boxed mix?
Absolutely! If you have a favorite German chocolate cake recipe, feel free to use it as the base for this poke cake. Just be sure to bake it in a 9×13-inch dish so the proportions work out nicely.
Is it necessary to toast the coconut and pecans?
Toasting the coconut and pecans intensifies their flavor and adds a wonderful crunch, but if you’re short on time, you can certainly use them untoasted. The cake will still be delicious!
Can I make German Chocolate Poke Cake ahead of time?
Yes, this dessert is perfect for making ahead. In fact, chilling the cake for several hours—or even overnight—helps all the flavors meld together and makes serving a breeze.
Does this cake need to be refrigerated?
Because of the whipped topping and gooey filling, it’s best to keep German Chocolate Poke Cake refrigerated until ready to serve. Cover tightly to prevent it from drying out.
What can I use instead of caramel topping?
If you don’t have caramel topping, you can substitute with dulce de leche or even chocolate syrup for a different twist. Each option brings a unique sweetness to the cake!
Final Thoughts
Trust me, once you try this German Chocolate Poke Cake, it will become a dessert favorite you’ll reach for again and again. It’s simple, stunning, and packed with flavor in every bite. Gather your ingredients, invite some friends, and enjoy making—and eating—this unforgettable treat!
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German Chocolate Poke Cake Recipe
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This German Chocolate Poke Cake is a decadent twist on a classic favorite, featuring a moist German chocolate cake base infused with a luscious caramel and sweetened condensed milk mixture. Topped with fluffy whipped topping, toasted coconut, crunchy pecans, and an optional drizzle of melted chocolate, it’s a rich, flavorful dessert perfect for any occasion.
Ingredients
Cake:
- 1 box German chocolate cake mix plus ingredients listed on the box (usually eggs, oil, and water)
Filling:
- 1 can (14 ounces) sweetened condensed milk
- 1 jar (12 ounces) caramel topping
Topping:
- 1 container (8 ounces) whipped topping, thawed
- 1 cup sweetened shredded coconut, toasted
- 1 cup chopped pecans, toasted
- 1/2 cup chocolate chips, melted (optional drizzle)
Instructions
- Prepare the Cake: Prepare the German chocolate cake according to package directions in a 9×13-inch baking dish. Once baked, let it cool for 5 minutes.
- Poke Holes: Using the handle of a wooden spoon, poke holes evenly across the warm cake to allow the filling to seep in.
- Make the Filling: In a small bowl, stir together the sweetened condensed milk and caramel topping until smooth.
- Pour Filling: Pour the caramel mixture evenly over the warm cake, letting it seep into the poked holes for maximum flavor infusion.
- Cool Completely: Allow the cake to cool completely to ensure the filling sets properly within the cake.
- Add Toppings: Spread the thawed whipped topping evenly over the cooled cake. Then sprinkle the toasted coconut and toasted pecans generously on top.
- Optional Chocolate Drizzle: Drizzle melted chocolate chips over the cake for an extra touch of richness, if desired.
- Refrigerate: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld beautifully.
Notes
- Toast the coconut and pecans in a 350°F oven for 5 to 7 minutes to enhance their flavor and crunch.
- This cake can be prepared a day in advance and stored covered in the refrigerator to let flavors develop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, No-Bake Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 41 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 60 mg
