🎂 German Chocolate Poke Cake 🍫
Ingredients
For the cake:
1 (18.25 oz) package German chocolate cake mix
1 cup boiling water
½ cup vegetable oil
2 large eggs
For the filling:
1 (14 oz) can sweetened condensed milk
1 (12 oz) jar maraschino cherries, drained and halved (reserve juice)
1 tsp vanilla extract
For the topping:
1 (3 oz) package cream cheese, softened
½ cup (1 stick) unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1½ cups flaked coconut
½ cup chopped pecans
Instructions
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a large mixing bowl, combine the cake mix, boiling water, oil, and eggs . Mix until smooth and well blended.
Pour the batter into the prepared pan and bake for 30–35 minutes , or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the filling by mixing the sweetened condensed milk, reserved cherry juice (about ¼ cup), and vanilla extract in a medium bowl. Stir until fully combined.
Once the cake is done, immediately use the back of a wooden spoon or fork to poke holes evenly across the surface.
Slowly pour the milk mixture over the warm cake , allowing it to soak into the holes. Let the cake cool completely in the pan on a wire rack.
For the topping, beat the cream cheese and butter together in a mixing bowl until smooth. Gradually add the powdered sugar and vanilla, mixing until light and fluffy.
Fold in the coconut and pecans to create a thick, spreadable topping.
Spread the topping evenly over the cooled cake. Arrange the cherry halves on top.
Chill the cake in the refrigerator for at least 1 hour before serving to allow flavors to meld and the topping to set.