Indulgent German Chocolate Cake

This decadent German chocolate poke cake transforms a simple boxed mix into something truly special. The caramel filling seeps into every bite, while the coconut-pecan topping creates that classic German chocolate flavor profile everyone loves.

I first made this for my father-in-law's birthday when I was frantically searching for something special but manageable. Three years later, it remains his requested dessert for every celebration.

Ingredients

• German chocolate cake mix: Plus box ingredients creates the perfect base without fussing with measuring dry ingredients
• Sweetened condensed milk: Adds that rich creamy texture as it soaks into the cake
• Caramel sauce: Provides the signature flavor that makes this cake irresistible
• Sweetened shredded coconut: Delivers authentic German chocolate cake flavor
• Chopped pecans: Add essential crunch and nutty complexity
• Cool Whip: Lightens the whole dessert while providing the perfect creamy canvas for toppings
• Chocolate chips: For drizzling create an eye-catching finished presentation

Step-by-Step Instructions

Prepare the Cake:

Mix and bake the German chocolate cake according to package directions in a 9x13 pan. The exact temperature and time will depend on your specific mix, but generally 350°F for 25-30 minutes works well. Test with a toothpick in the center to ensure it comes out clean.

Create the Holes:

While the cake is still warm but not hot, about 5 minutes after removing from the oven, take a fork and methodically poke holes across the entire surface. Space holes about 1 inch apart throughout the cake, pressing the fork all the way to the bottom of the pan.

Mix and Pour the Filling:

Combine the sweetened condensed milk and caramel sauce in a bowl, whisking until completely incorporated. Slowly pour this mixture over the entire cake, taking your time to ensure even distribution. Use a spatula to gently spread the mixture, helping it seep into all the holes.

Chill Thoroughly:

Allow the cake to cool completely at room temperature, about 30 minutes, then cover and refrigerate for at least 2 hours. This resting time is crucial as it allows the filling to fully penetrate the cake and set properly.

Add the Topping:

Remove the chilled cake from the refrigerator and spread the entire container of Cool Whip in an even layer across the top. Sprinkle the coconut and pecans evenly over the whipped topping, gently pressing them in so they adhere.

Finish with Chocolate:

If using, place chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until completely melted. Transfer to a small zip-top bag, snip a tiny corner, and drizzle decoratively across the top of the cake.

The caramel sauce is truly the magic ingredient here. I discovered by accident that warming it slightly before mixing with the condensed milk makes it pour more evenly into the holes. Now it's my secret step every time I make this cake.

Make It Your Own

This poke cake concept welcomes creativity. Try butterscotch or hot fudge sauce instead of caramel. For a more traditional German chocolate experience, mix a tablespoon of cocoa powder into your Cool Whip. You could even substitute chocolate pudding mix into the filling for extra richness.

Storage Tips

This cake actually improves with time as the flavors meld together. Store covered in the refrigerator for up to 5 days. The Cool Whip stabilizes well and won't weep or separate like regular whipped cream might. For best results, remove from the refrigerator about 15 minutes before serving to take the chill off slightly.

Serving Suggestions

While delicious on its own, this cake reaches new heights when served slightly warm with a scoop of vanilla ice cream. For an elegant presentation, plate individual slices with a drizzle of extra caramel sauce and a sprinkle of toasted coconut. Coffee or a glass of cold milk makes the perfect accompaniment.

Frequently Asked Questions

→ Can I use homemade caramel sauce instead of jarred?

Yes, homemade caramel sauce can be used for a more personalized touch. Ensure it has a similar consistency to jarred caramel so it blends well with the condensed milk.

→ Can this cake be made ahead of time?

Absolutely! The cake is best when allowed to chill for several hours or overnight, letting the flavors meld together beautifully.

→ Is there a substitution for Cool Whip topping?

You can use freshly whipped cream sweetened to your preferred taste as a substitute for Cool Whip.

→ Can I add other toppings to the cake?

Yes, feel free to add a drizzle of extra caramel, chopped candy bars, or even a sprinkle of sea salt for a creative twist.

→ How should the leftovers be stored?

Leftover cake should be covered and stored in the refrigerator to maintain its freshness and flavor.