From the very first slice, this German Chocolate Poke Cake promises a mouthwatering experience you won’t soon forget 🍫✨. Imagine a rich, chocolatey cake soaked in silky caramel and sweetened condensed milk, chilled to perfection, then topped with a dreamy cloud of Cool Whip, toasted coconut 🥥, crunchy pecans 🌰, and melty mini chocolate chips 🍫. It’s not just a dessert—it’s a full-on indulgent moment.
Whether you’re planning a last-minute birthday surprise 🎉, need a no-fuss treat for your next potluck 🥄, or simply want something ridiculously delicious without spending hours in the kitchen, this recipe delivers. It’s gooey, soft, sweet, nutty, and shockingly easy to make—with ingredients you probably already have in your pantry 🛒.
💡 Ready to wow your guests (or just yourself)? Keep scrolling—because this cake is about to become your go-to favorite for every sweet occasion 🧁💖.
🎉 Why You’ll Love This German Chocolate Poke Cake
✔️ Fudgy and moist with every bite
✔️ Gooey caramel and sweet milk soak into every poke
✔️ Fluffy Cool Whip topping = light, dreamy finish
✔️ Coconut + pecan + mini chocolate chips = ultimate texture
✔️ Beginner-friendly and perfect for potlucks, birthdays, or any sweet moment
🧰 Tools You’ll Need
- 9×13-inch baking dish
- Mixing bowls
- Whisk or hand mixer
- Spoon handle or wooden dowel (for poking)
- Offset spatula (for spreading)
- Measuring cups & spoons
🧂 Key Ingredients & Why
🧁 German Chocolate Cake Mix – A shortcut to a rich, chocolatey base without the fuss of scratch baking.
🥚 Eggs, oil & water – Combine to make the boxed mix light and fluffy.
🥫 Sweetened Condensed Milk – Soaks into the poked holes for ultra-moist sweetness.
🍮 Caramel Sauce – Adds buttery depth and toffee-like richness.
🍦 Cool Whip – A light, fluffy topping to balance the gooey base.
🥥 Sweetened Shredded Coconut – For that classic German chocolate crunch.
🌰 Chopped Pecans – Adds toasted flavor and buttery texture.
🍫 Mini Chocolate Chips – Extra chocolate in every bite!
👩🍳 How to Make This German Chocolate Poke Cake (Step-by-Step!)
🍰 Bake the Cake
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Prepare the cake mix as directed on the box using water, eggs, and oil.
- Pour into pan and bake according to box directions (about 30 mins), or until a toothpick comes out clean.
- Let the cake cool for 5 minutes once out of the oven.
🔁 Poke & Pour
- Use the handle of a wooden spoon to poke holes evenly all over the warm cake (about 1 inch apart).
- In a bowl, stir together 1 can sweetened condensed milk and 1 jar caramel sauce until smooth.
- Pour the mixture slowly over the cake, letting it soak into all the holes.
❄️ Chill & Top
- Let the cake cool completely at room temp, then refrigerate for at least 2 hours to set.
- Once chilled, spread Cool Whip evenly over the top.
- Sprinkle the top with shredded coconut, chopped pecans, and mini chocolate chips.
🍴 Slice & Serve
Cut into squares and serve chilled! This cake gets gooier and better as it rests.
👩🍳 Gemma’s Pro Chef Tips
✨ Toast the coconut and pecans for extra flavor and crunch
✨ For clean slices, chill the cake well before cutting
✨ Add a swirl of extra caramel on top before serving for wow factor
✨ Make a day ahead—it’s even better the next day!
✨ Want more chocolate? Drizzle with chocolate syrup too!
🧊 Storage
❄️ Refrigerator: Keep covered in the fridge for up to 4 days
📦 Airtight Containers: Store slices layered with parchment
🧊 Freeze: Wrap individual portions tightly and freeze up to 1 month
🔥 Refresh toppings: Toast fresh coconut/pecans before re-serving for crunch
🍰 More Cakes You’ll Love
👉 💙 Bluey Cake Recipe: Easy & Adorable Pup-Tastic Treat!
👉🍫 Classic German Chocolate Cake (With a Twist!) 🇩🇪✨
👉 🍬 Magical Cotton Candy Cake Recipe (Pink & Blue Magic!)
👉 🍫 Mini Chocolate Lunchbox Cakes (With Cute Messages!) 🎀
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🍫 German Chocolate Poke Cake (Easy, Gooey & Crowd-Pleasing!) 🎉
Description
This German Chocolate Poke Cake is a rich, ultra-moist dessert made with boxed cake mix and soaked in a decadent blend of caramel and sweetened condensed milk. It’s chilled, fluffy, and loaded with texture thanks to toasted coconut, chopped pecans, and mini chocolate chips. Perfect for birthdays, potlucks, or weeknight treats no baking skills required!
Ingredients
🍰 Bake the Cake
-
Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
-
Prepare the cake mix as directed on the box using water, eggs, and oil.
-
Pour into pan and bake according to box directions (about 30 mins), or until a toothpick comes out clean.
-
Let the cake cool for 5 minutes once out of the oven.
🔁 Poke & Pour
-
Use the handle of a wooden spoon to poke holes evenly all over the warm cake (about 1 inch apart).
-
In a bowl, stir together 1 can sweetened condensed milk and 1 jar caramel sauce until smooth.
-
Pour the mixture slowly over the cake, letting it soak into all the holes.
❄️ Chill & Top
-
Let the cake cool completely at room temp, then refrigerate for at least 2 hours to set.
-
Once chilled, spread Cool Whip evenly over the top.
-
Sprinkle the top with shredded coconut, chopped pecans, and mini chocolate chips.
🍴 Slice & Serve
-
Cut into squares and serve chilled! This cake gets gooier and better as it rests.