German Chocolate Poke Cake

Why You’ll Love This Recipe

This German Chocolate Poke Cake combines everything you love about the classic German chocolate cake and adds an extra layer of indulgence. The cake is moist and fluffy, the filling is gooey and caramel-sweet, and the frosting is creamy with a delightful crunch from the pecans and coconut. It’s the perfect mix of chocolate, caramel, and nuts that makes each bite irresistible. Easy to make, this cake is perfect for any gathering, from casual get-togethers to festive celebrations.

Ingredients

For the Cake:

• 1 box German chocolate cake mix
• 1 ½ cups water
• ½ cup vegetable oil
• 3 large eggs

For the Filling:

• 1 can sweetened condensed milk
• 1 cup caramel sauce

For the Frosting:

• ½ cup butter, softened
• 4 cups powdered sugar
• ¼ cup milk
• 1 cup chopped pecans
• 1 cup sweetened shredded coconut

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Bake the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large bowl, prepare the German chocolate cake mix according to the package instructions. Combine the cake mix with water, vegetable oil, and eggs, and mix until smooth.
3. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
4. Remove the cake from the oven and allow it to cool for about 10 minutes.

Poke the Cake:

1. Once the cake has cooled slightly, use the handle of a wooden spoon or a similar object to poke holes all over the cake (about 20-30 holes, depending on your preference). Be sure to poke the cake all the way to the bottom but not through the pan.

Prepare the Filling:

1. In a medium saucepan, combine the sweetened condensed milk and caramel sauce over medium heat. Stir until the mixture is smooth and warmed through.
2. Pour the caramel filling evenly over the poked cake, allowing it to soak into the holes. Let the cake sit for 15-20 minutes so the filling can absorb and set.

Make the Frosting:

1. In a large bowl, beat the softened butter until creamy and smooth.
2. Gradually add the powdered sugar, milk, and beat until smooth and fluffy.
3. Stir in the chopped pecans and shredded coconut, mixing until fully incorporated.

Assemble the Cake:

1. Once the filling has soaked into the cake, spread the frosting evenly over the top.
2. Garnish the cake with additional chopped pecans and coconut, if desired.

Chill and Serve:

1. Allow the cake to cool completely before slicing and serving. For best results, chill the cake for about 30 minutes to an hour to let the frosting set and firm up.

Servings and Timing

• Servings: 12-16
• Total Time: 1 hour 45 minutes (including baking, cooling, and chilling time)

Variations

• Coconut-Free: If you’re not a fan of coconut, you can simply omit it from both the frosting and the cake.
• Chocolate Lovers: Add a layer of chocolate ganache or a drizzle of melted chocolate on top of the frosting for an extra layer of chocolate richness.
• Nut-Free: If you prefer a nut-free cake, you can leave out the pecans from the frosting and topping.
• Caramel Drizzle: If you love extra caramel, drizzle additional caramel sauce over the top of the cake before serving.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• Freezing: You can freeze individual slices of the cake for up to 3 months. Wrap the slices tightly in plastic wrap or aluminum foil before freezing. Thaw in the fridge before serving.
• Reheating: This cake is best enjoyed cold or at room temperature. Reheat individual slices in the microwave for 10-15 seconds if you’d like it slightly warmed.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake a day ahead. After it cools, refrigerate it until you’re ready to serve. The flavors will meld and the cake will become even more moist and delicious.

Can I make this cake without the filling?

While the filling adds moisture and sweetness, you can make this cake without it if you prefer a simpler version. Just frost the cake with the frosting and enjoy!

Can I use homemade caramel sauce instead of store-bought?

Yes, homemade caramel sauce works wonderfully in this recipe and can add an extra homemade touch to the cake.

Can I use a different type of nut instead of pecans?

Yes, you can use walnuts, almonds, or any nut of your choice if you’re not a fan of pecans.

How can I make the cake more chocolatey?

For a richer chocolate flavor, you can substitute part of the water with brewed coffee, or you can add a few tablespoons of cocoa powder to the cake batter for an extra chocolatey kick.

Can I make this cake in a different pan?

Yes, you can bake this cake in a round or square pan, but you may need to adjust the baking time depending on the size and depth of the pan.

Can I freeze the frosting separately?

Yes, you can freeze the frosting separately in an airtight container for up to 3 months. Let it thaw in the refrigerator before using it to frost the cake.

How do I prevent the cake from sinking after poking holes?

Be gentle when poking the cake, and avoid poking too deeply or too many times. The cake should stay intact, but make sure not to press too hard to avoid creating large holes.

Can I add chocolate chips to the frosting?

Yes, you can add mini chocolate chips to the frosting if you want a bit of extra chocolate flavor and texture.

Can I use a box cake mix from a different brand?

Yes, you can use any brand of German chocolate cake mix for this recipe. Just be sure to follow the instructions on the box for the best results.

Conclusion

This German Chocolate Poke Cake is a decadent and delicious dessert that’s sure to satisfy any sweet tooth. The combination of the moist chocolate cake, gooey caramel filling, and creamy frosting with crunchy pecans and coconut is truly irresistible. Whether you’re serving it for a special occasion or a simple weeknight treat, this cake will definitely steal the show!

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