If you’re craving a dessert that’s equal parts rich, gooey, and indulgent, this German Chocolate Poke Cake is about to become your new favorite. Imagine soft German chocolate cake soaked with sweet caramel and condensed milk, topped with a luscious coconut-pecan frosting and melted chocolate. Every bite is moist, sticky, and absolutely irresistible.
This isn’t just any chocolate cake—it’s a comfort food dessert that doubles as party food, perfect for birthdays, potlucks, or holidays. Because it’s a poke cake, the filling seeps into every bite, ensuring a melt-in-your-mouth texture that keeps everyone coming back for seconds. Best of all? It starts with a box cake mix, so you can whip it up quickly without sacrificing flavor.
Why You’ll Love This Recipe
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Ultra-Moist Texture: Sweetened condensed milk and caramel soak into the cake for gooey perfection.
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Shortcut Friendly: Uses a boxed cake mix but tastes completely homemade.
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Crowd-Pleasing Flavors: Coconut, pecans, caramel, and chocolate create an unbeatable combo.
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Perfect for Parties: Makes a large 9×13 pan, ideal for gatherings.
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Make-Ahead Friendly: Tastes even better after chilling overnight.
Ingredient Breakdown
German Chocolate Cake Mix (1 box): The foundation of the cake—light, moist, and chocolaty.
Water, Vegetable Oil, Eggs: Standard mix-ins to bring the boxed cake batter together.
Sweetened Condensed Milk (14 oz can): Adds sweetness and creates a gooey filling.
Caramel Topping (12 oz jar): Rich, buttery caramel that pairs perfectly with chocolate.
Evaporated Milk (12 oz can): Forms the base of the coconut-pecan topping.
Granulated Sugar & Brown Sugar (½ cup each): Sweeten the topping while adding depth of flavor.
Butter (½ cup): Provides richness and helps thicken the topping.
Egg Yolks (3, lightly beaten): Essential for thickening the custard-style topping.
Vanilla Extract (1 tsp): Balances the richness with warm sweetness.
Chopped Pecans (1 cup): Adds crunch and nutty flavor to the topping.
Sweetened Shredded Coconut (1 cup): Classic German chocolate cake topping ingredient.
Semi-Sweet Chocolate Chips (1 ½ cups): Melted on top for a final layer of decadence.
Pro Tips
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Poke While Warm: Make the holes in the cake right after baking so the filling soaks in easily.
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Don’t Skip the Chill: Let the cake cool completely before serving for the best texture.
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Use the Handle of a Wooden Spoon: Creates the perfect-sized holes for filling.
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Toast the Pecans: Toasting before adding them gives extra depth and nuttiness.
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Cut Clean Slices: Chill before slicing to ensure neat, even squares.
Ingredient Swaps or Variations
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Nut-Free: Omit pecans and add extra coconut or mini chocolate chips.
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Extra Chocolatey: Swap German chocolate cake mix for devil’s food cake mix.
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Salted Caramel Twist: Use salted caramel topping for a sweet-salty balance.
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Frosting Alternative: Swap the coconut-pecan topping for chocolate ganache.
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Individual Servings: Bake in muffin tins and create mini poke cakes.
Serving Suggestions
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Serve chilled for a firm texture or slightly warm for extra gooeyness.
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Pair with a scoop of vanilla or coconut ice cream.
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Garnish with extra toasted pecans and shredded coconut for presentation.
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Perfect for holidays like Christmas, Easter, or Thanksgiving dessert tables.
Make Ahead + Storage Tips
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Make Ahead: Bake the cake, add filling, and prepare the topping up to 24 hours ahead. It actually tastes better after resting overnight.
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Storage: Cover and refrigerate for up to 5 days.
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Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
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Serving from Fridge: Best enjoyed cold, straight from the refrigerator.
Cultural or Historical Notes
Despite its name, German Chocolate Cake is not German at all—it was named after Samuel German, who developed the sweet baking chocolate for Baker’s Chocolate Company in the 1850s. The iconic coconut-pecan topping became popular in mid-20th-century America and has remained a Southern dessert staple ever since. The poke cake version takes this classic to the next level by infusing it with caramel and condensed milk.
Frequently Asked Questions (FAQ)
Q: Can I use homemade caramel instead of jarred?
A: Absolutely! Homemade caramel will make this cake even richer.
Q: Can I make this without coconut?
A: Yes, though it won’t be traditional. You can double the pecans or add chopped walnuts instead.
Q: Do I need to refrigerate German Chocolate Poke Cake?
A: Yes. Because of the milk-based filling and topping, it must be stored in the fridge.
Q: How long should the cake cool before serving?
A: At least 1–2 hours, but overnight chilling gives the best results.
Q: Can I bake this in round pans instead of 9×13?
A: Yes, just divide the batter evenly and adjust the bake time slightly.
Luxurious German Chocolate Poke Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- Mix cake mix, water, oil, and eggs. Beat 2 minutes and pour into prepared pan. Bake 25–30 minutes, until toothpick comes out clean. Cool 10 minutes.
- Poke holes all over the cake with the handle of a spoon. Mix sweetened condensed milk and caramel topping, then pour evenly over cake.
- In a saucepan, combine evaporated milk, sugars, butter, and egg yolks. Cook, stirring, until thick and golden, 10–12 minutes. Remove from heat and stir in vanilla, pecans, and coconut. Spread over cake.
- Sprinkle chocolate chips on warm cake. Let melt and spread evenly. Cool completely before serving.
