Ingredients
- 1 box German chocolate cake mix
- 3 large eggs
- 1 cup water
- 1 can 14 ounces sweetened condensed milk
- 1 jar 12 ounces caramel topping
- 1 jar 12 ounces butterscotch topping
- 1 tub 8 ounces whipped topping
- 1 container coconut-pecan frosting
- 1/2 cup toasted pecans
- 1/2 cup shredded coconut
Directions
Prepare and bake cake mix in a 9x13-inch pan according to package directions.
Let the cake cool for 5–10 minutes.
Using the handle of a wooden spoon, poke holes all over the warm cake.
Pour sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
Drizzle caramel topping evenly over the cake.
Once the cake is completely cooled, spread coconut-pecan frosting evenly on top.
Spread a layer of whipped topping over the frosting.
Sprinkle with toasted pecans and shredded coconut, if desired.
Refrigerate for at least 2 hours before serving for best flavor.
Frequently Asked Questions
How far in advance can I make this German Chocolate Poke Cake?
This poke cake is excellent for making ahead! You can prepare and fully assemble the cake up to 24 hours in advance. Store it covered in the refrigerator to allow the sweetened condensed milk and toppings to fully soak into the holes before serving.
Can I substitute the caramel and butterscotch toppings in this poke cake recipe?
Yes, you can certainly customize the fillings! While the traditional combination uses the 12 oz jars of caramel and butterscotch, you could substitute one or both with equal amounts of melted milk chocolate or a classic shredded coconut-pecan frosting for a different twist.
What is the best way to store leftovers of the German Chocolate Poke Cake?
Because this recipe uses dairy toppings like sweetened condensed milk and whipped topping, it must be stored in the refrigerator. Keep the cake tightly covered in the 9x13-inch pan or transfer slices to an airtight container for up to 4 days.
