German Chocolate Poke Cake

A rich, decadent dessert that starts with a moist chocolate cake, then gets transformed into something unforgettable—poked full of holes and soaked in sweetened milk and caramel, then topped with a creamy, nut-studded frosting. Every bite is soft, gooey, and packed with the classic flavors of German chocolate pie—no baking required after the base cake.

Why You’ll Love This Recipe

This isn’t just a cake—it’s comfort in a pan. With zero fussy layers or piping, this no-fail poke cake delivers maximum flavor with minimal effort. The magic happens when you pour sweetened condensed milk and caramel over warm cake: it seeps deep into every crumb, creating a custard-like center. Topped with coconut-pecan frosting (a nod to the original German chocolate cake), it’s a crowd-pleaser at potlucks, holidays, or any time you need a showstopper that feels homemade—even if you started with a box.

Ingredients

Cake Base

• 1 box (15–18 oz) German chocolate cake mix
• 1½ cups water
• ½ cup vegetable oil
• 3 large eggs

Filling (The Soak)

• 1 (14 oz) can sweetened condensed milk
• ½ cup caramel sauce (plus ¼ cup for frosting)

Coconut-Pecan Frosting

• ½ cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar (about 1 lb)
• ¼ cup whole milk (or evaporated milk for richness)
• 1 cup chopped pecans (toasted preferred)
• 1 cup sweetened shredded coconut

Optional Garnish:

• Extra drizzle of caramel
• Toasted coconut flakes
• Pecan halves on top

Step-by-Step Instructions

1. Prep oven and pan:
   Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan well with butter or nonstick spray.
2. Bake the cake:
   In a large bowl, combine cake mix, water, oil, and eggs. Beat with a hand mixer or whisk until smooth, about 2 minutes. Pour into prepared pan and bake 30–35 minutes, until a toothpick inserted in the center comes out clean. Do not overbake—slightly underdone is better for moisture.
3. Poke the cake:
   Remove from oven and let cool 5 minutes (not longer—warm cake absorbs best). Use the handle of a wooden spoon or chopstick to poke holes every inch across the surface, going almost to the bottom.
4. Add the soak:
   In a bowl, whisk together sweetened condensed milk and ½ cup caramel sauce. Slowly pour over the hot cake, letting it sink into every hole. Tilt pan gently to help distribute evenly.
5. Make the frosting:
   In a large bowl, beat softened butter until creamy (~1 minute). Gradually add powdered sugar, 1 cup at a time, alternating with milk. Add remaining ¼ cup caramel sauce. Mix until smooth and spreadable.
6. Fold in mix-ins:
   Stir in chopped pecans and shredded coconut by hand until fully incorporated.
7. Frost the cake:
   Spread frosting evenly over the cooled (but still slightly warm) cake. Don’t worry if some filling shows through—it adds charm.
8. Chill before serving:
   Refrigerate at least 1–2 hours (overnight is even better). This sets the layers and enhances texture.
9. Serve:
   Slice with a sharp knife dipped in hot water for clean cuts. Drizzle with extra caramel if desired.

You Must Know

• Don’t skip poking while warm — cold cake won’t absorb the soak properly.
• Use real caramel sauce — not “flavored syrup.” Store-bought (like Ghirardelli) works; homemade is luxurious.
• Toast the pecans — 5 minutes at 350°F brings out deep flavor. Cool before adding.
• Refrigeration is essential — this cake needs time to set and meld.
• No mixer? Whisk frosting by hand—just take your time.

Storage Tips

• Store covered in the refrigerator for up to 5 days.
• Not recommended for freezing — texture changes due to condensed milk.
• Keep chilled at all times—this is a dairy-rich dessert.

Ingredient Substitutions

Serving Suggestions

• Serve with vanilla ice cream or whipped cream for extra indulgence.
• Pair with coffee, espresso, or cold milk.
• Great for birthdays, BBQs, church dinners, or summer potlucks.
• Double the batch for large gatherings—use two pans.

Cultural Context

Born in American kitchens during the 1970s convenience-food boom, the poke cake evolved from Jell-O molds and canned goods into a beloved Southern staple. Inspired by the famous German Chocolate Cake (which is actually American!), this version simplifies the iconic coconut-pecan filling by turning it into a no-bake frosting and soaking the cake for deeper flavor. It’s not traditional—but it is tradition now.

Pro Tips

• Double the soak? Yes! Increase condensed milk and caramel by 50% for an even wetter center.
• Make ahead: Assemble 1–2 days in advance. Flavors deepen overnight.
• For elegance: Pipe frosting in swirls using a star tip.
• Want a crust? Press crushed chocolate cookies into the bottom before baking.
• Label it: People always ask for the recipe—write it on a card beside the dish.

Frequently Asked Questions

Q: Can I use low-fat ingredients?
A: Not recommended—full-fat ensures richness and proper texture.

Q: Why did my frosting turn out too thick/thin?
A: Adjust with more sugar (thicken) or milk (thin)—add slowly until right consistency.

Q: Can I make this gluten-free?
A: Yes. Use GF German chocolate cake mix and verify all other ingredients are GF.

Q: Can I skip the refrigeration?
A: No. Chilling allows the soak to set and prevents a soggy mess.

Q: Can I add rum or bourbon?
A: Absolutely! Add 1–2 tbsp to the soak for adult depth.

Allergy Information

Contains: eggs, dairy (butter, milk, condensed milk), wheat (cake mix), tree nuts (pecans), coconut (tree nut allergen).
Gluten-free option: Use certified GF cake mix.
Nut-free option: Omit pecans and coconut (replace with toasted oats or sprinkles).
Always check labels—especially on cake mixes and caramel sauces.

Nutrition Facts (Per Serving – Approximate)

Based on 12 servings

• Calories: 480
• Fat: 22g
• Saturated Fat: 10g
• Carbohydrates: 68g
• Fiber: 2g
• Sugar: 52g
• Protein: 5g
• Sodium: 320mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: This cake doesn’t whisper. It hums with caramel, sings with coconut, and finishes with a crunch that says, “I’m worth the wait.” That’s how the best ones begin—not with fuss, but with love, one poke at a time.