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Ultra-Moist German Chocolate Poke Cake with Gooey Caramel Filling

Close-up of a layered slice of german chocolate poke cake showing chocolate cake, coconut filling, caramel, and whipped topping.
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Make this easy German Chocolate Poke Cake for a moist, decadent dessert. It features a rich chocolate base soaked with sweetened condensed milk and topped with classic coconut pecan frosting.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix
  • Ingredients called for on cake mix box (usually eggs, oil, water)
  • 1 can (14 oz) sweetened condensed milk
  • 1 jar (12 oz) hot fudge topping
  • 1 cup chopped pecans, toasted
  • 1 cup shredded sweetened coconut, toasted
  • 1 batch prepared German Chocolate Frosting (or store-bought)
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the chocolate cake according to the package directions for a 9×13 inch baking pan. Bake until a toothpick inserted into the center comes out clean.
  2. While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the surface of the cake, spacing them about 1 inch apart. Poke deep holes without going all the way through the bottom.
  3. In a small bowl, mix the sweetened condensed milk with the hot fudge topping until combined. This creates the gooey filling.
  4. Slowly pour the condensed milk and fudge mixture evenly over the entire surface of the warm cake, allowing the liquid to seep into the poked holes.
  5. Let the cake cool completely at room temperature, then cover and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the filling to set.
  6. Prepare the whipped cream topping: Beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
  7. Spread the whipped cream evenly over the chilled cake.
  8. Combine the toasted pecans and toasted coconut. Sprinkle this mixture over the whipped cream layer.
  9. Spread the prepared German Chocolate Frosting over the whipped cream layer.
  10. Chill the cake again before slicing and serving. This recipe is great for meal planning ahead of time.

Notes

  • To toast coconut and pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, watching closely to prevent burning.
  • This cake tastes best when made a day ahead, as chilling allows the filling to fully soak into the cake.
  • If you are looking for alternatives to traditional baking, this recipe is much simpler than complex meal delivery services or keto meal plan delivery options.

Nutrition

Find it online: https://blissbatter.com/german-chocolate-poke-cake-recipe/