Ingredients

• 1 box German chocolate cake mix (plus ingredients required per box instructions, typically oil, eggs, and water)
• 1 can (14 oz) sweetened condensed milk
• 1 jar (12 oz) caramel sauce
• 1 container (8 oz) whipped topping (such as Cool Whip)
• 1 cup shredded sweetened coconut
• 1 cup chopped pecans

Step-by-Step Instructions

1. Prepare and Bake the Cake
   • Preheat your oven according to the instructions on the cake mix box. Grease a 9×13-inch baking dish.
   • Follow the instructions on the cake mix box to prepare the German chocolate cake batter. Pour the batter into the prepared dish and bake according to the specified time on the box (usually 30-35 minutes).
   • Once baked, remove the cake from the oven and allow it to cool for about 5-10 minutes.
2. Poke the Cake and Add Filling
   • Using the handle of a wooden spoon or a similar object, poke holes evenly across the surface of the cake. The holes should be deep enough to allow the filling to soak into the cake.
   • Pour the sweetened condensed milk evenly over the cake, allowing it to seep into the holes. Repeat the same process with the caramel sauce, covering the cake surface and letting it fill the holes for a gooey texture.
3. Let the Cake Cool and Set
   • Allow the cake to cool completely at room temperature so that the filling has time to absorb fully. This can take about 1-2 hours. For an even more decadent texture, place the cake in the refrigerator for an additional hour.
4. Prepare the Toppings
   • While the cake cools, toast the shredded coconut and pecans. To do this, spread them out on a baking sheet and place in an oven preheated to 350°F (175°C) for about 5-10 minutes, stirring occasionally, until they turn golden brown. Be careful not to burn them.
   • Set the toasted coconut and pecans aside to cool.
5. Finish with Whipped Topping and Garnishes
   • Once the cake has cooled and the fillings have set, spread the whipped topping evenly over the surface of the cake.
   • Sprinkle the toasted coconut and chopped pecans over the whipped topping.
6. Serve and Enjoy
   • Slice the cake into squares and serve. Store any leftovers in the refrigerator.

Nutrition Facts (Approximate per serving based on 12 servings)

• Calories: 450
• Total Fat: 25g
• Saturated Fat: 12g
• Cholesterol: 30mg
• Sodium: 400mg
• Carbohydrates: 55g
• Dietary Fiber: 2g
• Sugars: 40g
• Protein: 5g

Note: Nutrition values will vary based on the specific cake mix and ingredients used.

Tips for Making the Perfect German Chocolate Caramel Poke Cake

1. Use a Wooden Spoon Handle for Poking: A wooden spoon handle is ideal for making holes that are large enough to hold plenty of filling. Ensure that the holes are evenly spaced for consistent flavor.
2. Warm the Caramel Sauce Slightly: For easier pouring, microwave the caramel sauce for about 10-15 seconds before pouring it over the cake. This helps it spread and seep into the cake more evenly.
3. Use Fresh Toppings: Freshly toasted coconut and pecans add a delightful crunch and depth of flavor to the cake. Toasting the coconut and pecans in advance intensifies their nutty aroma.
4. Refrigerate for a Firmer Texture: This cake is incredibly rich and gooey. For a firmer texture, refrigerate it for a few hours or overnight. This makes it easier to slice and allows the flavors to meld beautifully.

FAQs

1. Can I use homemade caramel sauce?

Yes, homemade caramel sauce will add an extra layer of richness and flavor to the cake. Just make sure it’s smooth and pourable to achieve the right consistency.

2. Can I make this cake ahead of time?

Absolutely! In fact, this cake often tastes even better the next day as the flavors have time to meld together. Just cover it and refrigerate it overnight. Add the whipped topping and garnishes right before serving for the freshest taste.

3. Can I use a different cake mix?

Yes, while German chocolate cake mix provides a unique flavor, you can substitute it with a regular chocolate cake mix or even a caramel or fudge-flavored mix for variety.

4. What if I don’t have a wooden spoon handle for poking holes?

You can use a chopstick or any other similarly shaped kitchen tool to make holes in the cake. Just make sure they’re large enough to allow the fillings to soak in.

Storage Tips

• Refrigeration: Store any leftover cake in the refrigerator, covered with plastic wrap or foil, for up to 4 days. The whipped topping and caramel will keep the cake moist and flavorful.
• Freezing: For longer storage, you can freeze the cake. Place slices in an airtight container or wrap each slice individually in plastic wrap, then place in a freezer bag. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.

Conclusion

This Decadent German Chocolate Caramel Poke Cake is a show-stopping dessert that’s perfect for any chocolate and caramel lover. With a rich, moist texture and a beautiful combination of flavors from the caramel, coconut, and pecans, each bite is a luxurious experience. Plus, it’s incredibly easy to make thanks to the simplicity of boxed cake mix and prepared toppings. Whether you’re serving it at a holiday event or just craving something sweet and indulgent, this cake will not disappoint. Enjoy sharing this treat with friends and family—and watch it disappear from the table in no time!