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Irresistible German Chocolate Poke Cake

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This German Chocolate Poke Cake is a luscious dessert combining moist chocolate cake, creamy caramel filling, and a decadent coconut-pecan topping. Perfect for gatherings, this dessert brings a twist to the classic German chocolate cake with extra caramel goodness in every bite.

Ingredients

Scale

For the Cake:

  • 1 box German chocolate cake mix (15.25 oz)
  • Ingredients needed per cake mix (usually eggs, oil, and water)
  • 1 box (3.4 oz) chocolate fudge instant pudding mix
  • 1 cup plain yogurt
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

For the Filling:

  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup caramel sauce

For the Topping:

  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 container (8 oz) whipped topping (like Cool Whip), thawed
  • Extra caramel sauce for drizzling

Instructions

  1. Prepare the Cake:

    • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with non-stick spray.
    • In a large bowl, combine the German chocolate cake mix, pudding mix, yogurt, milk, oil, and vanilla. Mix according to package instructions or until smooth.
    • Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.

  2. Add the Filling:

    • Once baked, let the cake cool for about 5 minutes. Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
    • In a small bowl, mix the sweetened condensed milk with 1/2 cup of caramel sauce. Pour this mixture evenly over the cake, letting it soak into the holes.

  3. Top the Cake:

    • Allow the cake to cool completely. Then, spread the whipped topping evenly over the top.
    • In another bowl, mix the shredded coconut and chopped pecans. Sprinkle this mixture over the whipped topping.

  4. Final Touch:

    • Drizzle additional caramel sauce over the top for extra flavor and decoration.
    • Refrigerate for at least 2 hours (or overnight) to let the flavors meld.

  5. Serve and Enjoy:

    • Slice into squares and serve chilled for the best taste.

Notes

  • Storage: Store leftovers in the refrigerator for up to 4 days.
  • Extra Richness: For a bolder flavor, toast the coconut and pecans before sprinkling them on top.
  • Optional: For a more intense chocolate flavor, add mini chocolate chips to the cake batter.

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