Description
German Chocolate Caramel Poke Cake
Ingredients:
1 box German chocolate cake mix (plus ingredients required per box instructions, usually oil, eggs, and water)
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel sauce
1 container (8 oz) whipped topping (like Cool Whip)
1 cup shredded sweetened coconut
1 cup chopped pecans
Instructions:
Prepare the Cake:
Preheat the oven as per the cake mix instructions, usually 350°F (175°C).
Prepare the German chocolate cake batter following the package directions (mixing in the required eggs, oil, and water).
Pour the batter into a greased 9×13-inch baking dish and bake according to the cake mix instructions, until a toothpick inserted into the center comes out clean.
Poke Holes & Add Filling:
Once the cake is done baking, remove it from the oven and let it cool for about 5-10 minutes.
Use the end of a wooden spoon or a straw to poke holes all over the cake (about 1 inch apart).
Pour the sweetened condensed milk over the cake, letting it soak into the holes. Follow with the caramel sauce, spreading it evenly so it seeps into the holes as well.
Allow the cake to cool completely to room temperature.
Add Topping:
Spread the whipped topping over the cooled cake in an even layer.
Sprinkle the shredded coconut and chopped pecans evenly over the whipped topping.
Chill & Serve:
Refrigerate the cake for at least an hour (or overnight for best results) to let the flavors meld and the toppings set.
Slice and serve chilled. Enjoy!
Optional Garnish: Drizzle with extra caramel sauce or sprinkle chocolate shavings on top for an added treat.
This cake is a crowd-pleaser with its gooey caramel and creamy topping, along with the classic coconut and pecan crunch!
#lovealletherecipes #dessert
