If you’re searching for a show-stopping dessert that delivers deep chocolate flavor with gooey caramel and a luscious coconut-pecan topping, this German Chocolate Poke Cake is your dream come true. With layers of rich, moist cake and creamy fillings, it’s the ultimate treat for chocolate and caramel lovers alike.
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Why You’ll Love This Recipe
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Easy to make with boxed cake mix and homemade toppings
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Moist, tender texture soaked with caramel and sweetened milk
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Irresistible coconut-pecan topping made from scratch
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Decadent ganache drizzle takes it to the next level
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Perfect for holidays, potlucks, and family gatherings
Ingredients Breakdown
Cake Base:
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German Chocolate Cake Mix (1 box + package ingredients): Forms the rich, chocolaty base that’s both convenient and crowd-pleasing.
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Sweetened Condensed Milk (14 oz can): Adds creamy, caramelized sweetness that soaks into the poked holes for extra moisture.
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Caramel Sauce (12 oz jar): Deepens the flavor and enhances the gooey texture.
German Chocolate Topping:
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Evaporated Milk (½ cup): Creates a creamy base for the signature topping.
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Granulated Sugar (½ cup): Sweetens the mixture.
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Egg Yolk (1): Adds richness and helps thicken the topping.
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Unsalted Butter (¼ cup): Adds smooth, buttery flavor.
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Vanilla Extract (1 tsp): Enhances the topping’s warmth and complexity.
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Shredded Coconut (¾ cup, sweetened): Brings chewy texture and tropical notes.
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Chopped Pecans (¾ cup): Adds crunch and nutty flavor.
Optional Chocolate Topping:
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Semi-Sweet Chocolate Chips (1 cup): For a decadent ganache drizzle.
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Heavy Cream (½ cup): Makes the ganache smooth and glossy.
Tips and Tricks
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For clean slices, wipe your knife between each cut.
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Use a squeeze bottle to drizzle the ganache for a more elegant presentation.
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Toast the pecans beforehand for a deeper, nuttier flavor.
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Want extra indulgence? Add a scoop of vanilla ice cream on the side.
Variations and Customizations
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Salted caramel: Use salted caramel sauce for a sweet-and-savory twist.
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Chocolate overload: Add mini chocolate chips to the cake batter before baking.
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Nut-free version: Omit the pecans if you prefer or have allergies.
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Box-free: Make your chocolate cake from scratch using your favorite recipe.
Pairing Suggestions
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Beverages: Pairs wonderfully with hot coffee, espresso, or a cold glass of milk
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Dessert boards: Include this cake as part of a chocolate dessert board with brownies and truffles
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Fruits: Serve with fresh raspberries or strawberries for a bright contrast
Storage Instructions
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Refrigerator: Store covered for up to 5 days.
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Freezer: Freeze individual slices tightly wrapped in plastic for up to 2 months.
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Thawing: Thaw overnight in the fridge before serving.
Popular Questions
Can I make this cake ahead of time?
Yes! It’s even better when made a day in advance, allowing the flavors to meld.
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Do I need to refrigerate leftovers?
Absolutely. The milk and toppings require refrigeration for food safety and freshness.
Can I skip the ganache topping?
Yes. It’s optional but adds a luxurious touch.
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Luxurious German Chocolate Poke Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
Chocolate cake soaked in caramel + condensed milk, piled high with toasted coconut-pecan frosting (and optional ganache drizzle). Decadence made easy—ideal for holidays, potlucks, or any sweet emergency!
Ingredients
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1 box German chocolate cake mix (plus ingredients listed on the box)
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1 can (14 oz) sweetened condensed milk
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1 jar (12 oz) caramel sauce
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½ cup evaporated milk
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½ cup granulated sugar
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1 egg yolk
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¼ cup unsalted butter
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1 teaspoon vanilla extract
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¾ cup sweetened shredded coconut
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¾ cup chopped pecans
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1 cup semi-sweet chocolate chips
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½ cup heavy cream
Instructions
1. Bake the Cake
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Prepare the German chocolate cake mix according to the package instructions.
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Bake in a 9×13-inch baking dish until fully cooked.
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Allow the cake to cool for 10 minutes.
2. Poke and Soak
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Use the handle of a wooden spoon to poke holes across the surface, spaced about 1 inch apart.
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Slowly pour sweetened condensed milk over the cake, letting it seep into the holes.
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Repeat with the caramel sauce, spreading it evenly over the top.
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Allow the cake to cool completely before adding toppings.
3. Prepare the German Chocolate Topping
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In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolk, and butter.
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Stir constantly for 5–7 minutes until thickened.
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Remove from heat and stir in vanilla extract, coconut, and pecans.
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Let it cool for 5–10 minutes before using.
4. Spread the Coconut-Pecan Topping
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Once the cake has cooled fully, spread the warm German chocolate topping over the surface.
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Use a spatula to spread evenly from edge to edge.
5. (Optional) Make the Chocolate Ganache
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Heat heavy cream in a small saucepan until it begins to simmer.
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Pour over the chocolate chips in a heatproof bowl.
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Let sit for 2 minutes, then stir until smooth.
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Drizzle over the top of the cake.
6. Chill and Serve
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Refrigerate the cake for at least 1–2 hours to allow the layers to set.
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Slice and serve chilled or at room temperature.
Notes
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Use high-quality caramel sauce for best results—homemade or premium store-bought.
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The topping will thicken more as it cools, so don’t overcook it.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
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