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German Chocolate Poke Cake Recipe - Decadent Dessert

German Chocolate Poke Cake Recipe – Decadent Dessert


The German Chocolate Poke Cake is a rich, decadent dessert that holds a special place in many hearts. Originating from the United States and named after a type of chocolate developed by Samuel German, this cake is a staple in celebrations and gatherings. Its unique feature lies in the luscious fillings that seep into the cake, making every bite a burst of flavor.

On a personal note, this cake reminds me of my grandmother’s baking sessions during holidays, filling the house with its irresistible aroma. It’s not just a cake; it’s a piece of heritage and love.


  • 1 box of German chocolate cake mix (plus ingredients needed for the mix)
  • 1 cup sweetened condensed milk
  • 1 cup caramel sauce
  • 1/2 cup chocolate chips
  • 1/2 cup shredded coconut
  • 1/2 cup chopped pecans
  • 1/2 cup chocolate frosting
  • 1/2 cup caramel frosting

Optional substitutions:

  • For a nut-free version, you can omit the pecans and add more shredded coconut.
  • For a dairy-free alternative, use coconut milk instead of sweetened condensed milk and dairy-free chocolate chips.


  • Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  • Prepare the German chocolate cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake as directed.
  • Once the cake is done, remove it from the oven and let it cool slightly.
  • Using the handle of a wooden spoon, poke holes all over the cake.
  • Pour the sweetened condensed milk evenly over the cake, followed by the caramel sauce.
  • Sprinkle chocolate chips, shredded coconut, and chopped pecans evenly over the cake.
  • Heat the chocolate frosting and caramel frosting slightly in the microwave until they are pourable. Drizzle them over the cake.
  • Let the cake sit for at least 30 minutes to allow the flavors to meld together.


  • When poking holes in the cake, make sure they are deep enough for the fillings to seep in but not all the way to the bottom.
  • For an extra moist cake, cover and refrigerate it for a few hours or overnight before serving.