German Chocolate Poke Cake

This German Chocolate Poke Cake is moist, gooey, and layered with love—just like Grandma used to make. With rich chocolate, caramel, and coconut pecan frosting, it’s an easy crowd-pleasing dessert that tastes like home in every bite.

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Course: Dessert

Cuisine: American

Keyword: caramel poke cake, coconut pecan frosting, easy chocolate dessert, German chocolate poke cake, moist chocolate cake

Prep Time: 15

Cook Time: 30

Total Time: 2 45

Servings: servings

Calories: 420kcal

Cost: $12

Equipment

1 9×13 inch baking pan I always use a glass pan so I can peek at those delicious layers setting up in the fridge.
1 Wooden spoon Use the handle to poke holes, Grandma said that was the best part!
1 Offset spatula Helps spread the frosting without tearing the cake.

Ingredients

1 box German chocolate cake mix Prepare according to box instructions
3 Eggs Room temperature
1/2 cup Vegetable oil Or any neutral oil
1 1/4 cups Water As directed on cake mix box
1 can Sweetened condensed milk (14 oz) Warm slightly before using
3/4 cup Caramel sauce Store-bought or homemade
1 can Coconut pecan frosting (16 oz) Room temperature
1/2 cup Chocolate chips Semi-sweet or milk chocolate
1/2 cup Chopped pecans Toast for extra flavor

Instructions

Preheat your oven to 350°F (175°C). Grandma always said to start with a warm kitchen—“It’s good for the cake and the soul.”
Prepare the [German chocolate cake mix] according to the package instructions, combining the [eggs], [vegetable oil], and [water] in a large bowl. Mix until smooth—no rushing here; Grandma believed good batter needed a little patience.
Pour the batter into a greased 9×13 inch pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for exactly 5 minutes—warm but not hot. Use the handle of a [wooden spoon] to poke holes about 1 inch apart across the surface. Grandma always said, “Don’t go all the way down or you’ll flood the bottom!”
In a small bowl, stir together the [sweetened condensed milk] and [caramel sauce]. Pour slowly over the cake, making sure it seeps into every hole. Do this in a crisscross pattern—Grandma’s signature move.
Allow the cake to cool fully at room temperature, then refrigerate for at least 2 hours. This is where the magic happens—everything settles and marries together like an old love story.
Once chilled, spread the [coconut pecan frosting] evenly over the cake using an [offset spatula]. Sprinkle with [chocolate chips] and [toasted pecans]. Gently press with the flat side of a measuring cup so the toppings nestle into the surface.

Notes

For a dairy-free version, substitute with coconut condensed milk and dairy-free caramel. The coconut flavor adds a tropical hint Grandma surprisingly loved.
To make this nut-free, skip the pecans and add extra toasted coconut for texture.
For an adult twist, stir 2 tablespoons of Kahlúa into the milk-caramel mixture before pouring.
Store covered in the fridge for up to 5 days (if it lasts that long!). Tastes even better the next day after resting overnight.
Grandma’s tip: “Let it come to room temp naturally before serving—microwaves ruin the moment!”

Nutrition