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The Ultimate Moist German Chocolate Poke Cake

A rich slice of german chocolate poke cake showing the dark chocolate base, white filling, and coconut-pecan topping.
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Make this incredibly moist German Chocolate Poke Cake, soaked in a sweet caramel mixture and topped with classic, gooey coconut pecan frosting. It is an easy, make-ahead dessert perfect for potlucks and gatherings.

Ingredients

Scale
  • 1 box (15.25 oz) dark chocolate cake mix
  • Ingredients called for on cake mix box (usually eggs, oil, water)
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup caramel sauce
  • 1/2 cup hot water
  • 1 package (3.4 oz) instant vanilla or butterscotch pudding mix
  • 1 cup cold milk
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 jar (12 oz) German chocolate frosting (or homemade coconut pecan frosting)

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, use the handle of a wooden spoon or a large fork to poke holes all over the top surface, spacing them about 1 inch apart.
  3. In a small bowl, whisk together the sweetened condensed milk, caramel sauce, and hot water until combined.
  4. Slowly pour the milk mixture evenly over the entire surface of the warm cake, allowing it to soak into the holes. Let the cake cool completely on the counter.
  5. Prepare the pudding layer: In a medium bowl, whisk together the instant pudding mix, cold milk, heavy whipping cream, powdered sugar, and vanilla extract until the mixture thickens, about 2 minutes.
  6. Spread the pudding mixture evenly over the cooled cake. Chill the cake in the refrigerator for at least 1 hour to allow the pudding to set.
  7. Once chilled, spread the German chocolate frosting (coconut pecan frosting) evenly over the pudding layer.
  8. Slice and serve this decadent chocolate dessert. Keep leftovers refrigerated.

Notes

  • For an extra moist cake, use buttermilk instead of water when preparing the cake mix, if desired.
  • You can make the coconut pecan frosting from scratch for the best flavor, or use a high-quality store-bought version.
  • This cake tastes best when made a few hours ahead or the day before serving, allowing the soak to fully penetrate the chocolate layers.

Nutrition

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