What I truly adore about this cake is how simple it is to make. By using a cake mix as a base, you save time without sacrificing that homemade taste. Whether you’re celebrating a milestone, hosting friends, or just indulging your sweet tooth, this poke cake is destined to become a favorite in your recipe collection. Once you start, it’s impossible to stop at just one slice!

Why You’ll Love This Recipe

• Ultra Moist and Decadent: Sweetened condensed milk and caramel ensure every bite is pure delight.
• Easy to Make: Perfect for beginners, as it starts with a cake mix.
• Classic Flavors: A modern twist on the beloved German chocolate cake.
• Perfect for Sharing: A guaranteed hit at potlucks, holidays, or parties.
• Customizable: Feel free to add more chocolate chips or extra caramel for an even more indulgent experience.

Recipe: German Chocolate Poke Cake

Ingredients

• 1 box (15.25 oz) German chocolate cake mix (plus eggs, oil, and water as indicated on the box)
• 1 can (14 oz) sweetened condensed milk
• 1 jar (12 oz) caramel sauce
• 1 cup shredded sweetened coconut
• 1 cup chopped pecans
• 1 container (8 oz) whipped topping (e.g., Cool Whip), thawed
• 1/2 cup chocolate chips (optional for garnish)

Instructions

1. Bake the Cake:
   • Start by preheating your oven to 350°F (175°C) and preparing a 9×13-inch baking pan by greasing it or lining it with parchment paper.
   • Follow the instructions on the German chocolate cake mix box to prepare and bake the cake. Make sure to bake until a toothpick inserted in the center comes out clean.
2. Poke the Cake:
   • After removing the cake from the oven, let it rest for about 5 minutes. Using the end of a wooden spoon or a fork, poke holes all over the cake, making sure they are spaced about an inch apart.
3. Add Sweetened Condensed Milk and Caramel:
   • Pour the sweetened condensed milk evenly over the cake, ensuring it seeps down into the holes.
   • Next, drizzle the caramel sauce over the top, using a spatula or spoon to spread it evenly. Allow the cake to cool completely.
4. Top with Coconut and Pecans:
   • Once the cake is cooled, evenly sprinkle the shredded sweetened coconut and chopped pecans across the surface.
5. Add Whipped Topping:
   • Spread the whipped topping evenly over the coconut and pecan mixture, smoothing it out for a lovely finish.
6. Garnish and Chill:
   • If desired, sprinkle chocolate chips over the top for an extra touch.
   • Refrigerate the cake for at least 2 hours, allowing the flavors to meld beautifully and the cake to set perfectly.
7. Serve and Enjoy:
   • Slice the cake into squares and serve chilled to experience the best flavor and texture.

Serving and Storage Tips

• Serving: For the ultimate experience, serve this cake chilled. It’s scrumptious on its own, though you can always drizzle some extra caramel sauce or chocolate syrup for added flair.
• Storage: Keep any leftovers covered in the refrigerator for up to 4 days.
• Make-Ahead: This cake tastes even better the next day, so consider making it a day in advance to save yourself some time.

Helpful Notes

1. If you want to deepen the flavor, try toasting the coconut and pecans lightly before adding them to the cake. This adds a wonderful nutty aroma!
2. For those who prefer a homemade touch, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form for a delightful topping.

FAQs

1. Can I use a homemade German chocolate cake instead of a mix?
   Absolutely! If you prefer from-scratch baking, substitute your favorite homemade German chocolate cake recipe in place of the mix.
2. What if I don’t like coconut?
   No problem! You can omit the coconut and double the pecans, or even add some mini chocolate chips for a fun twist.
3. Can I freeze this cake?
   While it’s best enjoyed fresh, you can freeze the unfrosted cake. Simply thaw it out, add all your toppings, and serve chilled.
4. How do I prevent the cake from becoming too soggy?
   Poke evenly spaced holes around the cake to allow the condensed milk and caramel to soak in without over-saturating one area.
5. Can I use dark chocolate chips instead of semi-sweet?
   Definitely! Dark chocolate adds a delightful contrast to the sweetness of the caramel and condensed milk.