Description
This decadent German Chocolate Poke Cake is infused with sweetened condensed milk and caramel, then topped with coconut, pecans, and whipped topping for a delightful treat that’s sure to impress!
Ingredients
Scale
For the Cake:
- 1 box German chocolate cake mix (plus ingredients needed to make it)
- 1 (14 oz) can sweetened condensed milk
- 1 jar caramel topping (about 10–12 oz)
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 1 tub whipped topping (such as Cool Whip)
- 1 cup semi-sweet chocolate chips
- 1/4 cup chocolate syrup for drizzling (optional)
Instructions
- Bake the Cake:
- Prepare the German chocolate cake mix according to the package directions for a 9×13-inch pan.
- Once the cake is done, remove it from the oven and let it cool for about 10 minutes.
- Poke Holes in the Cake:
- Using the handle of a wooden spoon or a similar tool, poke holes all over the cake, spaced about 1 inch apart.
- Add Sweetened Condensed Milk and Caramel:
- Pour the sweetened condensed milk over the top of the warm cake, making sure it soaks into the holes.
- Next, drizzle the caramel topping over the cake, allowing it to seep into the holes as well.
- Let the cake cool completely before moving on to the next step.
- Add Coconut and Pecans:
- Once the cake has cooled, sprinkle the shredded coconut and chopped pecans evenly over the top of the cake.
- Top with Whipped Topping:
- Spread the whipped topping over the coconut and pecans, covering the cake completely.
- Melt and Drizzle Chocolate:
- In a microwave-safe bowl, melt the chocolate chips in 30-second increments, stirring between each round, until fully melted and smooth.
- Drizzle the melted chocolate over the whipped topping. For extra decadence, drizzle chocolate syrup as well.
- Chill and Serve:
- Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to set.
- Slice and serve chilled for a rich, creamy treat.
Notes
- This cake is perfect for gatherings, parties, or as a sweet indulgence for any occasion.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes