German Chocolate Poke Cake

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Step 2: Prepare the cake mix according to package instructions using the water, oil, and eggs. Pour into the baking dish and bake as directed, about 30–35 minutes.

Step 3: Once baked, let the cake cool for 10 minutes. Using the handle of a wooden spoon, poke holes all over the top of the cake.

Step 4: Pour sweetened condensed milk evenly over the cake, letting it soak into the holes. Then pour the caramel sauce over the top.

Step 5: In a bowl, mix together the whipped topping, coconut, and chopped pecans. Spread evenly over the cooled cake.

Step 6: Drizzle melted chocolate and more caramel sauce over the top. Garnish with whole or halved pecans.

Step 7: Refrigerate for at least 2 hours before serving for best texture and flavor.

Storage Information

Store the German Chocolate Poke Cake covered in the refrigerator for up to 5 days. This cake is best served chilled. For longer storage, you can freeze slices individually wrapped in plastic wrap and foil for up to 1 month.