My mom always made German chocolate cake for special occasions, but she once surprised us by poking warm holes in it and pouring sweetened condensed milk inside. That’s how this Irresistible German Chocolate Poke Cake Recipe was born in our kitchen extra gooey, sticky-sweet, and unforgettable.
Years later, I added the coconut-pecan frosting and caramel twist that made it even more indulgent. It’s easy, always a hit, and one of those cakes that tastes like tradition.
We serve it with white chocolate coconut cake on holidays or mint chocolate cheesecake cake when we want something cold and creamy too.
Table of Contents
Table of Contents
Irresistible German Chocolate Poke Cake Recipe Guide
Ingredients Irresistible German Chocolate Poke Cake Recipe
→ Cake
- 1 box German chocolate cake mix
- 1 1/2 cups water
- 1/2 cup vegetable oil
- 3 large eggs
→ Filling
- 1 can sweetened condensed milk
- 1 cup caramel sauce
→ Frosting
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
Instructions
Step 1: Preheat the oven
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and set it aside.
Step 2: Bake the cake
In a large bowl, combine the cake mix, water, oil, and eggs. Beat until smooth. Pour into your prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
Step 3: Make the caramel filling
In a medium bowl, whisk the sweetened condensed milk with 1/2 cup of caramel sauce until fully blended.
Step 4: Poke and soak
Let the cake cool for 5 minutes. Then use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart. Pour the caramel mixture over the top and spread it evenly.
Step 5: Make the frosting
In a large bowl, beat the softened butter until fluffy. Add powdered sugar, milk, and the remaining caramel sauce. Beat until smooth and creamy.
Step 6: Add the mix-ins
Fold in chopped pecans and shredded coconut until well combined.
Step 7: Frost and chill
Spread the frosting evenly over the cooled cake. Refrigerate for 1–2 hours before serving.
This cake goes perfectly with a scoop of vanilla ice cream or served after a slice of classic German chocolate cake or caramel chunk cookies.
What Makes This Cake So Irresistible
Soaked cake meets candy topping
The base of this Irresistible German Chocolate Poke Cake Recipe is rich on its own—but when you pour that caramel filling in, it turns melt-in-your-mouth good. The cake soaks it all up and stays moist for days.
Each bite is layered with something extra
Irresistible German Chocolate Poke Cake Recipe:
The frosting is buttery, fluffy, and loaded with coconut and pecans. It’s part frosting, part candy. Paired with that gooey cake underneath, it’s texture heaven.
If you like bakes with bold flavor, this one brings it—like our German chocolate upside-down cake or chocolate chip bundt cake. Sweet, rich, unforgettable.
Irresistible German Chocolate Poke Cake Recipe Variations
Quick Ingredient Swaps
Irresistible German Chocolate Poke Cake Recipe:
No pecans? Try walnuts or toasted almonds.
No coconut? Leave it out or replace with mini chocolate chips.
No caramel sauce? Use chocolate syrup or butterscotch.
Simple Add-Ons
Top with extra pecans or a drizzle of hot fudge.
Add a layer of whipped cream before serving.
Freeze it unfrosted and frost later for fresh texture.
Use what you have. This irresistible German chocolate poke cake recipe always works.
Serving and Storing German Chocolate Poke Cake
How to Serve It
Irresistible German Chocolate Poke Cake Recipe:
This irresistible German chocolate poke cake recipe is rich enough to stand alone but pairs perfectly with a cold glass of milk or a scoop of vanilla ice cream. For something extra, serve it with a slice of mint chocolate cheesecake cake or beside white chocolate caramel cookies for a dessert tray.
How to Store It
Irresistible German Chocolate Poke Cake Recipe:
Let the cake cool completely. Cover and refrigerate for up to 4 days. The frosting sets beautifully in the fridge. You can also freeze slices without the frosting, then thaw and top just before serving.
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People Also Ask
Can I use homemade cake instead of a box mix?
Yes! A homemade German chocolate cake works great just be sure it’s sturdy enough to hold the filling.
What’s the best way to store this cake?
Keep it covered in the fridge for up to 4 days. It actually tastes better the next day once the flavors soak in.
Can I freeze German chocolate poke cake?
You can freeze it before frosting. Wrap it well, then frost after thawing for the best texture.
Is this cake gluten-free?
Not with a standard box mix, but you can use a gluten-free chocolate cake mix instead.
Can I add extra toppings?
Absolutely—extra pecans, more caramel drizzle, or even a sprinkle of sea salt work great.
Conclusion
This irresistible German chocolate poke cake recipe is rich, easy, and full of flavor in every bite. It’s got the nostalgia of a classic German chocolate cake but with a gooey twist that keeps people coming back for seconds.
Whether it’s for a birthday, Sunday dinner, or just because—it’s always a good time to make this cake.
Print
Irresistible German Chocolate Poke Cake Recipe with Gooey Caramel Frosting
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours
- Yield: 1 cake (12 servings) 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
Moist and decadent, this irresistible German chocolate poke cake recipe is filled with caramel, topped with coconut pecan frosting, and easy to make.
Ingredients
1 box German chocolate cake mix
1 1/2 cups water
1/2 cup vegetable oil
3 large eggs
1 can sweetened condensed milk
1 cup caramel sauce
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup milk
1 cup chopped pecans
1 cup sweetened shredded coconut
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Mix cake mix, water, oil, and eggs in a bowl until combined. Pour into pan and bake 30–35 minutes.
3. Cool cake 5 minutes. In a bowl, whisk sweetened condensed milk with 1/2 cup caramel sauce.
4. Poke holes in warm cake and pour caramel mixture evenly over top.
5. Beat butter until creamy. Gradually add powdered sugar, milk, and remaining caramel. Mix until smooth.
6. Fold in chopped pecans and shredded coconut.
7. Spread frosting over cooled cake and refrigerate for 1–2 hours before serving.
Notes
Let the cake soak for at least 4 hours to develop full flavor.
To make ahead, freeze unfrosted cake and frost just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 340mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: irresistible German chocolate poke cake recipe, poke cake, caramel cake, coconut pecan frosting
