German Chocolate Poke Cake

This German Chocolate Poke Cake is a rich and decadent dessert that elevates the classic German chocolate cake into a moist, gooey treat. The cake is filled with sweetened condensed milk and caramel, creating a luscious texture, then topped with a homemade coconut-pecan frosting that delivers the signature flavors everyone loves. It’s perfect for birthdays, holidays, or whenever you’re craving something extra indulgent!

Ingredients:
For the Cake:

1 box German chocolate cake mix (plus ingredients listed on the package)
1 can (14 oz) sweetened condensed milk
1 cup caramel sauce

For the Coconut-Pecan Frosting:

1/2 cup unsalted butter
1 cup brown sugar, packed
3/4 cup evaporated milk
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans
1 teaspoon vanilla extract
Pinch of salt

Instructions:

Bake the Cake: Prepare the German chocolate cake mix as instructed on the package. Use a 9×13-inch pan for easy serving. Once baked, let it cool for 5 minutes.
Poke the Holes: Use the handle of a wooden spoon to poke holes all over the cake, spaced about 1 inch apart.
Fill the Cake: Pour the sweetened condensed milk evenly over the cake, allowing it to seep into the holes. Follow with the caramel sauce, spreading it to ensure the entire surface is covered. Let the cake cool completely.
Make the Frosting: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and evaporated milk. Bring the mixture to a gentle boil, stirring constantly for 2-3 minutes. Remove from heat and mix in the shredded coconut, pecans, vanilla extract, and a pinch of salt. Let it cool slightly before spreading.
Assemble and Chill: Spread the frosting evenly over the cake. Refrigerate for at least 2 hours to let the flavors meld and the frosting set.
Serve: Slice and serve chilled, garnished with whipped cream or a drizzle of caramel for extra indulgence.

Nutrition (per serving, based on 12 servings):