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Mouth-watering German Chocolate Poke Cake

A decadent German chocolate cake with a gooey caramel filling and rich coconut-pecan frosting.

Ingredients

Scale

For the Crust:

  • 1 box German chocolate cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 1/4 cups water
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) jar caramel sauce
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup unsalted butter
  • 1/2 cup evaporated milk
  • 1 cup granulated sugar
  • 2 egg yolks
  • 1 tsp vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
  2. Prepare cake mix according to package instructions using eggs, oil, and water. Pour batter into prepared pan and bake for 30-35 minutes until a toothpick comes out clean.
  3. While cake is still warm, poke holes all over the top with the handle of a wooden spoon.
  4. Whisk together sweetened condensed milk and caramel sauce. Slowly pour over the cake, allowing it to soak into the holes.
  5. In a saucepan, combine butter, evaporated milk, sugar, egg yolks, and vanilla. Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
  6. Remove from heat and stir in coconut and pecans. Spread frosting evenly over the cooled cake.
  7. Refrigerate for at least 2 hours before serving to allow flavors to meld.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett