Grandma’s German Chocolate Poke Cake
A rich German chocolate poke cake layered with sweetened condensed milk, caramel sauce, coconut pecan frosting, chocolate chips, and toasted pecans. This easy dessert is chilled before serving for an indulgent, moist, and decadent treat.
Equipment
- 9x13-inch baking pan
- mixing bowl
- mixing spoon
- wooden spoon Use the handle to poke holes in the cake.
- oven
Ingredients
- 1 box German chocolate cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 1/4 cups water
- 1 14 oz can sweetened condensed milk
- 3/4 cup caramel sauce
- 1 16 oz can coconut pecan frosting
- 1/2 cup chocolate chips
- 1/2 cup pecans
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the German chocolate cake mix according to package instructions using the eggs, vegetable oil, and water.
- Pour the batter into a greased 9×13-inch pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 5 minutes, then use the handle of a wooden spoon to poke holes about 1 inch apart across the surface.
- Stir together the sweetened condensed milk and caramel sauce, then slowly pour the mixture over the cake.
- Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours.
- Spread the coconut pecan frosting evenly over the chilled cake.
- Sprinkle with chocolate chips and toasted chopped pecans.
- Gently press the toppings into the frosting and serve.
Notes
Let the cake cool completely before refrigerating. Chill for at least 2 hours so the condensed milk and caramel mixture can soak into the cake. Toast and chop the pecans before sprinkling them over the frosting for extra flavor.