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Ultra-Moist German Chocolate Poke Cake Recipe

Two moist slices of german chocolate poke cake with a thick, gooey coconut-pecan topping sitting on a plate near a window.
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Make this unbelievably moist German Chocolate Poke Cake using a simple doctored cake mix. It soaks up a sweet milk mixture and gets topped with classic, gooey coconut pecan frosting. This is the perfect make-ahead dessert for potlucks or parties.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on box, usually eggs, oil, water)
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup caramel sauce (or dulce de leche)
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 container (8 oz) frozen whipped topping, thawed (or homemade whipped cream)
  • 1 package (3.9 oz) instant vanilla or butterscotch pudding mix
  • 1/2 cup cold milk (for pudding)
  • 1 batch Classic Coconut Pecan Frosting (see instructions below)
  • 1/2 cup chopped pecans, toasted (for garnish)

Instructions

  1. Prepare the chocolate cake according to the package directions, but use the ingredients listed on the box. Bake the cake in a 9×13 inch baking pan.
  2. Once baked, let the cake cool in the pan for 10 minutes.
  3. While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the surface of the cake, spacing them about 1 inch apart. Poke all the way to the bottom of the pan.
  4. In a medium bowl, whisk together the sweetened condensed milk, caramel sauce, water, and vanilla extract until fully combined. This is your sweet soak.
  5. Slowly pour the sweet soak mixture evenly over the entire surface of the warm cake, allowing it to drip down into the holes. Let the cake cool completely at room temperature, about 1 hour.
  6. Prepare the pudding: In a bowl, whisk together the instant pudding mix and 1/2 cup cold milk for about 2 minutes until it begins to thicken. Let it sit for 5 minutes.
  7. Gently fold the prepared pudding into the thawed whipped topping until just combined. Do not overmix.
  8. Spread the pudding/whipped topping mixture evenly over the cooled, soaked cake.
  9. Prepare the Classic Coconut Pecan Frosting (if making from scratch, follow a standard recipe). Spread the frosting evenly over the whipped topping layer.
  10. Sprinkle the toasted, chopped pecans over the frosting.
  11. Cover the cake loosely and chill in the refrigerator for at least 4 hours, or preferably overnight, before serving. This allows the soak to fully penetrate the cake, making it incredibly moist.

Notes

  • For an easier method, you can substitute the pudding layer with a layer of store-bought caramel sauce spread over the cake before the frosting.
  • Toasting the pecans deepens their flavor significantly, so do not skip this step for the best coconut pecan frosting.
  • This is an excellent make-ahead dessert; it tastes even better the next day.

Nutrition

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