German Chocolate Poke Cake
Ingredients:
For the Cake:
1 box German chocolate cake mix (plus ingredients listed on box: eggs, oil, water)
1 (14 oz) can sweetened condensed milk
1 (12 oz) jar caramel sauce
For the Topping:
1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup sweetened condensed milk
1 cup shredded sweetened coconut
1/2 cup chopped pecans
1 teaspoon vanilla extract
For Garnish:
1/2 cup semi-sweet chocolate chips
Extra caramel drizzle
Directions:
Bake the cake according to package instructions in a 9x13-inch pan. Let cool for 5 minutes.
Using the end of a wooden spoon, poke holes evenly all over the cake.
Slowly pour sweetened condensed milk over the cake, letting it seep into the holes. Repeat with caramel sauce. Cool completely.
In a saucepan, melt butter and brown sugar over medium heat. Stir in remaining sweetened condensed milk and cook until thickened (about 4–5 minutes).
Remove from heat and stir in coconut, pecans, and vanilla extract. Spread the mixture evenly over the cooled cake.
Sprinkle chocolate chips on top while warm so they melt slightly.
Drizzle with extra caramel just before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Chill Time: 30 minutes | Total Time: 1 hour 15 minutes
Kcal: 450 kcal per slice (approx.) | Servings: 12 slices
Tips:
Let the cake cool fully before spreading the topping to keep it neat and gooey.
Warm each slice slightly before serving for extra fudgy goodness.
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