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Ultimate Ultra-Moist German Chocolate Poke Cake with Sweetened Condensed Milk Soak

A moist slice of german chocolate poke cake topped with gooey caramel frosting and whole pecans.
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You need this recipe for the ultimate German Chocolate Poke Cake. It is unbelievably moist thanks to a sweet milk soak, layered with creamy filling, and crowned with classic, gooey coconut pecan frosting. This is an easy make-ahead party dessert perfect for potlucks.

Ingredients

Scale
  • 1 box (15.25 ounces) chocolate cake mix
  • Ingredients called for on cake mix box (usually eggs, oil, water)
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup caramel sauce or dulce de leche
  • 1/2 cup hot water
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans, toasted
  • 1 cup shredded sweetened coconut, toasted
  • 1 batch German Chocolate Frosting (store-bought or homemade)

Instructions

  1. Prepare the chocolate cake according to the package directions for a 9×13 inch baking pan. Bake until a toothpick inserted in the center comes out clean.
  2. While the cake is still warm from the oven, use the handle of a wooden spoon or a large fork to poke holes all over the top surface of the cake, spacing them about 1 inch apart. Make the holes deep, but do not poke through the bottom of the cake.
  3. In a medium bowl, whisk together the sweetened condensed milk, caramel sauce, hot water, and vanilla extract until well combined. This is your sweet soak.
  4. Slowly pour the soak mixture evenly over the entire surface of the warm cake, allowing it to seep into all the holes.
  5. Sprinkle the toasted pecans and toasted coconut evenly over the top of the soaked cake.
  6. Prepare your German Chocolate Frosting. Spread the frosting evenly over the top of the cooled cake.
  7. Cover the cake loosely and refrigerate for at least 2 hours before serving. This allows the soak to fully absorb and the flavors to meld.
  8. Slice and serve this decadent dessert.

Notes

  • Toasting the pecans and coconut enhances their flavor significantly. Spread them on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, watching closely to prevent burning.
  • You can make this German Chocolate Poke Cake ahead of time; it tastes even better the next day. Keep it covered in the refrigerator.
  • For an extra layer of richness, use a doctored cake mix by substituting the water with milk or buttermilk.

Nutrition

Find it online: https://pureplatepath.com/german-chocolate-poke-cake/