Ingredients
– 1 box German chocolate cake mix (plus ingredients per box instructions)
– 1 can (14 oz) sweetened condensed milk
– 1 jar (12 oz) caramel sauce
– 1 container (8 oz) whipped topping (like Cool Whip)
– 1 cup shredded sweetened coconut
– 1 cup chopped pecans
Instructions
Bake the Cake:
Prepare the German chocolate cake mix according to the package instructions. Bake it in a 9×13-inch pan. Let the cake cool for about 10 minutes after baking.
Poke the Cake:
Using the handle of a wooden spoon, poke holes all over the cake, spacing them about an inch apart.
Pour the Filling:
In a bowl, mix the sweetened condensed milk and caramel sauce. Slowly pour the mixture over the cake, ensuring it seeps into the holes. Let the cake cool completely.
Top with Whipped Topping:
Once the cake has cooled, spread the whipped topping evenly over the surface.
Add the Coconut and Pecans:
Sprinkle the shredded coconut and chopped pecans over the whipped topping for a classic German chocolate flavor.
Chill and Serve:
Refrigerate the cake for at least 2 hours before serving for the best texture. This cake is even better when it has time to set, so feel free to make it ahead!
Enjoy!
German Chocolate Poke Cake
