A Classic Cake with a Gooey Twist

Imagine a rich chocolate cake soaked in creamy caramel and sweetened condensed milk, topped with a nostalgic coconut-pecan frosting. That’s the magic of German Chocolate Poke Cake—a modern twist on the beloved 1950s classic.

This dessert takes everything people love about traditional German chocolate cake and adds a gooey surprise. By poking holes into the freshly baked cake and filling them with luscious liquids, each bite becomes a decadent experience.

Perfect for birthdays, holidays, and potlucks, this cake is a crowd-pleaser that’s as easy to make as it is irresistible. Whether you’re baking for family or friends, it’s guaranteed to be the star of the dessert table.

What Is German Chocolate Poke Cake?

German Chocolate Poke Cake is a clever variation of the classic dessert. A poke cake involves baking a cake, then poking holes throughout and filling them with sweet liquids that soak into the crumb.

In this version, sweetened condensed milk and caramel sauce are poured over a warm chocolate cake, infusing it with gooey richness. The result is a moist, flavorful base that’s anything but ordinary.

What makes it truly “German chocolate” is the signature coconut-pecan frosting. This creamy, nutty topping adds texture and nostalgic flavor, staying true to the original while enhancing the poke cake format.

It’s a dessert that blends tradition with indulgence—easy to make, hard to resist, and perfect for sharing.

Ingredient Breakdown: Pantry-Friendly & Decadent

Here’s what you’ll need to make this gooey, crowd-pleasing cake:

Cake Base

1 box German chocolate cake mix (or homemade chocolate cake)
1 cup water
½ cup vegetable oil
3 eggs

Filling

1 can (14 oz) sweetened condensed milk
¾ cup caramel sauce (store-bought or homemade) 💡 Tip: Warm the caramel and condensed milk slightly before pouring—they’ll soak in more evenly.

Frosting

½ cup butter
1½ cups powdered sugar
½ cup milk
1 cup sweetened shredded coconut
1 cup chopped pecans
Optional: 1 tsp vanilla extract, pinch of salt

Garnish

Extra pecans
Drizzle of caramel sauce

This ingredient list is pantry-friendly and easy to customize. You can swap in homemade cake, use gluten-free mix, or adjust the frosting to suit your taste. The combination of gooey filling and crunchy topping makes every bite unforgettable.

Step-by-Step Instructions

Preheat & Prep Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Mix & Bake Prepare cake mix according to package instructions (or use homemade batter). Pour into pan and bake for 30–35 minutes, or until a toothpick comes out clean.
Poke & Fill While cake is still warm, use the handle of a wooden spoon to poke holes all over the surface—spacing about 1 inch apart. Warm the sweetened condensed milk and caramel sauce slightly, then pour evenly over the cake, letting it seep into the holes.
Chill Refrigerate the cake for 1–2 hours to allow the filling to soak in and set.
Make Frosting In a saucepan, melt butter over medium heat. Stir in powdered sugar and milk until smooth. Add coconut, pecans, vanilla (optional), and a pinch of salt. Cook for 2–3 minutes until thickened.
Frost & Garnish Spread frosting evenly over chilled cake. Garnish with extra pecans or a drizzle of caramel.

Tip: Let the cake chill fully before frosting to prevent melting and ensure clean layers.

Recipe Variations & Customizations

Make this cake your own with these easy twists:

Homemade Cake: Use a scratch-made chocolate cake for deeper flavor.
Chocolate Boost: Stir chocolate chips or chopped chocolate into the batter.
Gluten-Free: Use a gluten-free cake mix and check labels on other ingredients.
Flavor Swaps: Replace caramel with dulce de leche or butterscotch sauce.
Extra Layers: Add whipped cream or chocolate ganache on top of the frosting for added indulgence.

These variations let you tailor the cake to your preferences or dietary needs while keeping the gooey, nostalgic charm intact.