German Chocolate Poke Cake – All Cooks Corner

Quick Benefits

German Chocolate Poke Cake is a decadent and indulgent dessert that combines the ease of a boxed cake mix with the richness of homemade frosting and gooey caramel filling. It’s perfect for potlucks, holidays, birthdays, or whenever you need to impress a crowd. With its moist texture and nutty coconut topping, this cake delivers big flavor with minimal effort.

Essential Ingredients

Cake Base:
- 1 box German chocolate cake mix
- 1½ cups water
- ½ cup vegetable oil
- 3 large eggs
Filling:
- 1 can sweetened condensed milk
- 1 cup caramel sauce (divided)
Frosting:
- ½ cup butter, softened
- 4 cups powdered sugar
- ¼ cup milk
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut

Preparation Steps

Bake the cake:
Preheat oven to 350°F (175°C) and grease a 9×13-inch pan. In a large bowl, mix cake mix, water, oil, and eggs. Beat until smooth and pour into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the caramel filling:
While the cake is baking, mix the sweetened condensed milk with ½ cup caramel sauce in a medium bowl. Whisk until smooth.
Poke and pour:
Let the cake cool for 5 minutes after baking. Then, poke holes across the cake using the handle of a wooden spoon. Pour the caramel-milk mixture over the cake, letting it soak into the holes.
Make the frosting:
Beat the softened butter until creamy. Slowly add powdered sugar and milk, beating until smooth. Mix in the remaining caramel sauce. Fold in the pecans and shredded coconut.
Frost the cake:
Spread the frosting evenly over the soaked cake. Chill for at least 1–2 hours before serving to set.

Health Benefits

While this cake is a rich dessert, it does offer:

Nuts for protein and healthy fats: Pecans add crunch and some heart-healthy fats.
Coconut: Contains fiber and adds natural sweetness.
Chocolate: Dark cocoa in German chocolate offers antioxidants in moderation.

This cake is about comfort and celebration—best enjoyed in balance!

Serving Suggestions

Slice and serve cold or at room temperature.
Garnish with extra pecans, coconut flakes, or a drizzle of caramel.
Pair with vanilla ice cream or fresh whipped cream for an extra indulgent dessert.
Serve with coffee or milk for a cozy afternoon treat.

Creative Variations

Chocolate Overload: Add a drizzle of chocolate syrup over the frosting.
Nut Swap: Use walnuts or almonds if preferred over pecans.
Coconut Cream Layer: Add a thin layer of coconut cream between the cake and frosting for extra richness.
Boozy Twist: Add a splash of bourbon or rum to the caramel filling for adults-only indulgence.

Storage Tips

Refrigerator: Store in an airtight container in the fridge for up to 5 days.
Freezer: Slice and freeze individual portions wrapped in plastic wrap and foil for up to 1 month.
Make-ahead: Bake and poke the cake a day in advance. Add frosting the next day for freshness and easier spreading.

Pro Tips

Let the cake cool slightly before poking—too hot, and it may fall apart.
Use a warm knife (run under hot water) for cleaner slices.
Don’t overmix the frosting to keep it light and fluffy.
Use high-quality caramel for the richest flavor.

Frequently Asked Questions

Q: Can I use a homemade German chocolate cake instead of boxed mix?
A: Absolutely! Any moist chocolate cake recipe will work as a base.

Q: Is it necessary to chill the cake before serving?
A: Yes, chilling helps the caramel soak in and allows the frosting to firm up nicely.

Q: Can I make this gluten-free?
A: Yes, just use a gluten-free chocolate cake mix and ensure all other ingredients are certified gluten-free.

Q: How do I prevent the cake from becoming soggy?
A: Allow it to cool for about 5 minutes before adding the filling. Also, don’t over-pour—spread the filling evenly.

Nutrition Facts (Approximate per serving, based on 12 servings)

Calories: 520 kcal
Total Fat: 25g
Saturated Fat: 10g
Carbohydrates: 70g
Sugar: 55g
Protein: 5g