Description
This decadent German Chocolate Poke Cake is a delightful treat that combines a rich, moist chocolate cake with sweetened condensed milk, caramel sauce, and a topping of chopped pecans and shredded coconut. It’s a quick and easy dessert that’s perfect for any occasion, and the caramel and coconut combination adds a flavorful twist to the traditional poke cake.
Ingredients
Scale
For the Cake:
- 1 box of German chocolate cake mix
- 1 1/2 cups of water
- 1/2 cup of vegetable oil
- 3 large eggs
For the Caramel Sauce Mixture:
- 1 can of sweetened condensed milk
- 1 cup of caramel sauce
For the Frosting:
- 1/2 cup of butter, softened
- 4 cups of powdered sugar
- 1/4 cup of milk
- 1/2 cup of caramel sauce
- 1 cup of chopped pecans
- 1 cup of sweetened shredded coconut
Instructions
- Preheat the Oven and Prepare the Pan:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. - Prepare the Cake Batter:
In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat the mixture until it’s well combined. - Bake the Cake:
Pour the cake batter into the prepared pan and bake it for 30-35 minutes, or until a toothpick comes out clean when inserted into the center of the cake. Remove from the oven and allow it to cool for 5 minutes. - Prepare the Caramel Sauce Mixture:
In a medium mixing bowl, combine the sweetened condensed milk and 1/2 cup of caramel sauce. Whisk the mixture until it is well combined. - Poke Holes in the Cake:
Using the end of a wooden spoon, poke holes into the cake at 1-inch intervals. Be sure to poke all the way down to the bottom to allow the caramel mixture to seep through. - Pour the Caramel Sauce Mixture:
Pour the caramel sauce mixture over the cake, spreading it evenly to ensure it soaks into all the holes. - Prepare the Frosting:
In a large mixing bowl, beat the butter until it is creamy. Gradually add in the powdered sugar, milk, and the remaining 1/2 cup of caramel sauce. Mix until smooth and creamy. - Add Pecans and Coconut:
Fold in the chopped pecans and shredded coconut into the frosting mixture. - Frost the Cake:
Spread the frosting over the cake, making sure to cover it completely. - Chill the Cake:
Place the cake in the refrigerator and chill for 1-2 hours before serving to allow the flavors to meld and the frosting to set. - Serve and Enjoy:
Slice and serve your German Chocolate Poke Cake chilled. Enjoy!
Notes
- Make sure to let the cake cool slightly before poking holes to prevent the caramel sauce mixture from running off the top.
- This cake tastes even better after chilling for a few hours, as the flavors fully develop.
- You can prepare the cake ahead of time and store it in the refrigerator for a few hours or overnight.
- For a lighter version, you can reduce the amount of caramel sauce or use a sugar-free cake mix.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 50g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg