🍫 German Chocolate Poke Cake 🎂
Ingredients:
For the Cake:
1 box (15.25 oz) gluten-free chocolate cake mix (plus ingredients listed on the box, such as eggs, oil, and water)
1 cup sweetened condensed milk
1/2 cup caramel sauce (store-bought or homemade), plus extra for drizzling
1 teaspoon pure vanilla extract
For the Coconut-Pecan Topping:
1/2 cup unsalted butter
1 cup packed light brown sugar
1/2 cup evaporated milk
1 teaspoon pure vanilla extract
1 1/4 cups sweetened shredded coconut
1 cup chopped pecans
For Serving:
Whipped cream or whipped topping (optional)
Additional caramel sauce (optional)
Instructions:
Prepare the Cake: Preheat your oven according to the cake mix instructions. Grease a 9x13-inch baking pan and prepare the cake batter as directed on the box. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes.
Poke the Cake: While the cake is still warm, use the handle of a wooden spoon or a similar tool to poke holes evenly across the surface of the cake, about 1 inch apart. Be careful not to poke all the way through to the bottom.
Add the Fillings: In a small bowl, mix the sweetened condensed milk with the vanilla extract. Slowly pour this mixture over the cake, ensuring it seeps into the holes. Drizzle caramel sauce generously over the top, allowing it to pool slightly in the gaps. Let the cake cool completely.
Make the Coconut-Pecan Topping: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and evaporated milk, and bring the mixture to a gentle boil. Cook, stirring constantly, for 2–3 minutes until thickened. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the mixture cool slightly before spreading it evenly over the cake.
Chill and Serve: Refrigerate the cake for at least 1 hour to allow the flavors to meld and the toppings to set. Slice into squares and serve with a dollop of whipped cream or an extra drizzle of caramel sauce, if desired.