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The main part of German chocolate poke cake is the cake mix. You start with a box of German chocolate cake mix. This mix gives the cake its rich chocolate flavor.

German Chocolate Poke Cake

Indulge in the irresistible German Chocolate Poke Cake, a decadent and simple treat that will elevate your dessert game! This easy step-by-step guide takes you through creating a rich, chocolatey masterpiece filled with sweetened condensed milk and topped with cream cheese frosting, coconut, and pecans. Perfect for bakers of all levels, this dessert is a guaranteed crowd-pleaser. Click to explore the full recipe and impress your friends and family today!
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Ingredients
  

1 (15.25 oz) box German chocolate cake mix

1 cup water

1/3 cup vegetable oil

3 large eggs

1 (14 oz) can sweetened condensed milk

1 cup shredded coconut

1 cup chopped pecans

1 cup caramel sauce

1 (8 oz) package cream cheese, softened

1 (8 oz) container whipped topping

1 cup powdered sugar

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

    In a large mixing bowl, mix the German chocolate cake mix, water, vegetable oil, and eggs. Beat on medium speed for about 2 minutes until well combined.

      Pour the batter into the prepared baking pan and spread evenly. Bake according to package directions, about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

        Once baked, remove the cake from the oven and let it cool for about 15 minutes.

          While the cake is cooling, use the handle of a wooden spoon to poke holes all over the top of the cake.

            In a medium bowl, whisk together the sweetened condensed milk and caramel sauce. Slowly pour this mixture over the cake, ensuring it seeps into the holes.

              Allow the cake to cool completely, about 1 hour. Once cooled, mix the softened cream cheese, whipped topping, powdered sugar, and vanilla extract in a separate bowl until smooth and creamy.

                Spread the cream cheese mixture over the cooled cake, smoothing it out evenly.

                  In a skillet over medium heat, lightly toast the shredded coconut and chopped pecans until golden, about 3-5 minutes. Watch closely to prevent burning.

                    Sprinkle the toasted coconut and pecans over the cream cheese topping.

                      Cover the cake and refrigerate for at least 2 hours before serving to allow the flavors to meld together.

                        Prep Time: 25 minutes | Total Time: 3 hours | Servings: 12

                          - Presentation Tips: Serve slices on plates drizzled with extra caramel sauce for added decadence, and garnish with additional pecans if desired.