German Chocolate Poke Cake: A Gooey, Nutty Delight That’s Pure Comfort in Every Bite
Ingredients
Here’s everything I use, measured out with love:
- For the Cake:
- 1 box German chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)
- For the Filling:
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) jar caramel sauce
- For the Topping:
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 (8 oz) container Cool Whip or whipped topping
- ¼ cup chocolate chips, melted (optional for drizzle)
I line it all up on my counter, and it’s like a German chocolate treasure trove. This makes a stunning 9×13-inch cake—perfect for sharing or hoarding, depending on my mood. It’s my roadmap to gooey bliss. I always double-check my stash before I start—it’s my ritual to stay chill. Nothing’s worse than missing caramel mid-mix, right? Keeps me in the zone and ready to bake.
Instructions
Step 1: Preheat and Prep
Let’s get cozy—crank your oven to 350°F (175°C) and feel the kitchen hum with promise. Grab a 9×13-inch baking pan—grease it with butter and dust with flour (I love that slick prep!). Take a sec to breathe—this is gonna be a gooey wonder, and you’re already on your way.
Step 2: Mix and Bake the Cake
Follow the German chocolate cake mix box—usually eggs, oil, and water—dump it all in a big bowl and mix ‘til smooth (I love that easy start!). Pour into your prepped pan—smooth the top with a spatula (my heart’s racing with chocolate vibes!). Bake for 25-30 minutes—check with a toothpick ‘til it’s clean (I watch it puff up with glee!). Cool in the pan 10 minutes—I’m drooling already!
Step 3: Poke the Holes
Grab a wooden spoon handle or skewer—poke holes all over the warm cake, about 1 inch apart (I giggle making those little wells!). Make lots of spots for the filling to sink in (my kitchen’s buzzing with anticipation!). This is where the gooey magic starts.
Step 4: Fill with Caramel Goodness
In a bowl, mix 1 (14 oz) can sweetened condensed milk with 1 (12 oz) jar caramel sauce—stir ‘til smooth and dreamy (I love that golden swirl!). Pour it over the cake—let it seep into the holes, spreading with a spatula if needed (I feel like a caramel artist!). This is the sticky heart of our cake!
Step 5: Chill the Cake
Cover the cake with foil or a lid—pop it in the fridge for at least 2 hours ‘til the filling sets (I count the minutes with glee!). Let it cool and soak—that gooeyness needs time to shine (I’m dreaming of the topping already!).
Step 6: Toast the Topping
Heat a skillet over medium—toss in 1 cup shredded coconut and 1 cup chopped pecans, stirring ‘til golden and fragrant (my kitchen smells like a nutty heaven!). Cool them on a plate—this crunch is gonna steal the show (I sneak a nibble—it’s irresistible!).
Step 7: Frost and Finish
Spread 1 (8 oz) container Cool Whip over the chilled cake—smooth it with an offset spatula (I love that fluffy cloud!). Sprinkle the toasted coconut and pecans over the top—drizzle ¼ cup melted chocolate chips if you want (I go wild with that chocolate finish!). This is where it turns into a German chocolate dream!
Step 8: Slice and Serve
Pull it out—look at that gooey, crunchy beauty! Slice into squares—big or small, your call—and serve chilled (that first bite’s gonna make you grin ear to ear!). Pair it with coffee or dig in—it’s comfort time, and you made it happen (store covered in the fridge—I sneak bites ‘til it’s gone!).