Easy German Chocolate Poke Cake

Introduction

When it comes to classic desserts that never go out of style, German Chocolate Cake is always at the top of the list. But what if you could take that beloved cake and make it even more indulgent, easier to serve, and perfect for potlucks or family gatherings? That’s where this German Chocolate Poke Cake comes in. It’s a semi-homemade dessert that transforms a simple cake mix into a rich, gooey masterpiece, filled with sweetened condensed milk and topped with a luscious coconut-pecan frosting.

This poke cake is not only delicious but also visually stunning with its gooey layers. It’s the kind of dessert that makes people stop mid-conversation to ask, “Who made this?” If you’re looking for an easy yet show-stopping dessert, you’ve found it.

My recipe story

I first made this cake for a family reunion years ago. Growing up, my grandmother baked traditional German Chocolate Cake every holiday season, and it was a treasured favorite. When I stumbled upon the idea of turning it into a poke cake, I knew I had to try it. The result? A moist, rich cake that carries the same nostalgia but with an added gooey twist. Now, it has become a family tradition, requested at nearly every gathering, from birthdays to Sunday dinners.

What I love most about this recipe is how it bridges the gap between homemade and convenient. Using a box mix keeps things simple, but the flavor and texture are just as decadent as a from-scratch cake. It’s a recipe that brings smiles every single time.

Ingredient breakdown

This cake is made with simple, accessible ingredients that come together for a truly indulgent treat. At its base, you’ll use a boxed German chocolate cake mix, which saves time without sacrificing flavor. You’ll mix it with water, vegetable oil, and eggs to create a fluffy, moist cake layer. Once baked, it becomes the perfect canvas for the delicious fillings that make a poke cake special.

Sweetened condensed milk is poured over the warm cake after poking holes, ensuring that every bite is rich and gooey. The topping is the star here: a homemade coconut-pecan frosting that balances sweetness with nuttiness, giving the cake its signature flavor. A drizzle of chocolate sauce or melted chocolate can also be added for extra indulgence. Each layer of ingredients contributes to a dessert that feels homemade and comforting.

Equipment you’ll need

• 9×13-inch baking dish
• Mixing bowls
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Wooden spoon or skewer (for poking holes)
• Spatula for spreading frosting
• Saucepan (for making frosting)

Step-by-step directions

1. Prepare the cake batter: In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Beat with an electric mixer until smooth, about 2–3 minutes. This step ensures the cake rises evenly and has a tender crumb.
2. Bake the cake: Pour the batter into a greased 9×13-inch baking dish and bake according to the package directions, usually around 30–35 minutes. The cake is ready when a toothpick inserted in the center comes out clean.
3. Poke holes: Once baked, remove the cake from the oven and let it cool slightly. Using the handle of a wooden spoon or a skewer, poke holes evenly across the surface of the warm cake. Make sure the holes go about halfway down for maximum absorption.
4. Add the sweetened condensed milk: Pour the can of sweetened condensed milk evenly over the warm cake, allowing it to soak into the holes. This step gives the cake its signature gooey texture.
5. Prepare the coconut-pecan frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly until thickened, about 10–12 minutes. Remove from heat and stir in shredded coconut and chopped pecans.
6. Frost the cake: Spread the coconut-pecan frosting evenly over the cooled cake, making sure every bite gets a generous layer of topping. For extra indulgence, drizzle with chocolate sauce if desired.
7. Chill and serve: Allow the cake to chill for at least 1 hour before slicing. This helps the flavors meld together and makes cutting cleaner slices. Serve and enjoy!

Variations & substitutions

This cake is versatile, and there are plenty of ways to adapt it to your taste. Swap the German chocolate cake mix for a devil’s food or chocolate fudge mix for an even richer base. If you prefer less sweetness, use unsweetened coconut instead of sweetened shredded coconut. You can also add a layer of whipped topping before adding the coconut-pecan frosting for extra creaminess. For a nut-free option, simply omit the pecans or replace them with toasted sunflower seeds.

Storage, freezing & make-ahead

This cake keeps beautifully in the refrigerator for up to 5 days. Simply cover the pan with plastic wrap or foil to keep it moist. For longer storage, you can freeze slices individually wrapped in plastic and then foil for up to 2 months. Thaw overnight in the fridge before serving. To make ahead, bake the cake, poke, and add the condensed milk a day in advance. Frost just before serving for the freshest flavor.

Serving ideas & pairings

Serve this decadent cake with a scoop of vanilla ice cream for an extra treat. Fresh berries, such as strawberries or raspberries, add a refreshing contrast to the rich flavors. For drinks, pair with a hot cup of coffee, a glass of cold milk, or even a sweet dessert wine. It’s the perfect ending to a hearty dinner or a star centerpiece at potlucks and parties.

FAQ

• Can I use a homemade cake instead of a mix? Yes, a homemade chocolate cake works beautifully as a base for this recipe.
• Do I need to refrigerate this cake? Yes, due to the frosting and condensed milk, it should be stored in the fridge.
• Can I make this cake nut-free? Absolutely—just omit the pecans or replace with seeds.
• What’s the difference between German Chocolate Cake and regular chocolate cake? German Chocolate Cake is known for its lighter chocolate flavor and signature coconut-pecan frosting.
• Can I make this in advance? Yes, it’s even better the next day after chilling, making it perfect for make-ahead entertaining.

Final thoughts

This German Chocolate Poke Cake is proof that sometimes, shortcuts lead to extraordinary results. It’s a dessert that combines ease, nostalgia, and indulgence in every slice. Whether you’re baking for a holiday, a potluck, or just to treat yourself, this cake never disappoints. Simple to make yet rich in flavor, it’s a recipe you’ll want to keep in your dessert rotation for years to come.

German Chocolate Poke Cake

---

• Author: Sarah White
• Total Time: 55 minutes plus chilling
• Yield: 12 servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A rich and indulgent cake made with German chocolate cake mix, soaked with sweetened condensed milk, and topped with coconut-pecan frosting. Perfect for parties and potlucks.

---

Ingredients

• 1 box German chocolate cake mix

• 1 1/2 cups water
• 1/2 cup vegetable oil

• 3 large eggs

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup unsalted butter

• 1 cup evaporated milk

• 1 cup granulated sugar
• 3 large egg yolks, beaten

• 1 teaspoon vanilla extract

• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans

• Optional: chocolate syrup for drizzling
  

---

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. Prepare cake mix with water, oil, and eggs as directed on the package. Pour into the pan and bake for 30–35 minutes, or until a toothpick comes out clean.

3. While warm, poke holes all over the cake with the handle of a wooden spoon. Pour sweetened condensed milk evenly over the cake, letting it soak in.
4. For frosting, combine butter, evaporated milk, sugar, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 10 minutes.

5. Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly before spreading over the cake.

6. Chill for at least 1 hour before serving. Drizzle with chocolate syrup if desired.

Notes

For clean slices, refrigerate the cake for several hours before cutting. Store covered in the refrigerator for up to 5 days. Can be frozen for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American