German Chocolate Poke Cake
If you love German chocolate cake, you MUST make this poke cake version! It is so moist and delicious. Make it for your friend’s birthday or any get together! I promise you there will be no leftovers. I had my husband take a bite to rate it for me and he literally shoveled the whole piece into his mouth!! My son also gave it a 10/10…enjoy!!
When it comes to choosing the perfect chocolate cake for this recipe, I’ve got a confession to make: I’m obsessed with Betty Crocker’s Super Moist Chocolate Fudge cake mix! It’s the perfect blend of light, airy, and intensely chocolatey – but don’t worry, any chocolate cake mix will do the trick!
Now, here’s the thing: if you want to take your cake to the next level, add a quarter cup of cream to the mixture. Trust me, it’s a game-changer! The creaminess will seep through the cake, making every bite a pure pleasure. But don’t worry if you skip it – the sweetened condensed milk will still bring the richness and thickness you crave. Either way, you can’t go wrong!
The Secret to Poke Cake Perfection: Timing is Everything! When it comes to making those perfect little holes in your poke cake, there’s one crucial thing to remember: patience, my friend! Make sure that cake is completely, utterly, and totally cool before you start poking. Trust us, it’s worth the wait – you’ll get nice, even holes that are just begging to be filled with that sweet, sweet milk!
And speaking of that sweet milk, timing is everything here too! Make sure your cake is cool and calm before pouring the mixture over the top. If it’s still warm, the milk will just sit on the surface, and you’ll miss out on all that gooey, creamy goodness seeping into the holes. So, take a deep breath, chill that cake, and get ready for poke cake perfection!
Watch me make it…
German Chocolate Poke Cake
Ingredients
- 1 box 15.25 oz Chocolate Cake Mix (I like using Betty Crocker Super Moist Chocolate Fudge) + what you need to make the cake. In this case 3 eggs, 1 cup water, ½ cup oil
- ½ cup packed brown sugar
- ¼ cup unsalted butter melted
- 1 can Sweetened condensed milk 14 oz
- ⅔ cups chopped pecans
- ⅔ sweetened flaked coconut flakes
Instructions
- Prepare the box cake as indicated on the box with the instructions.
- Preheat your oven to 350 degrees F.
- Pour the mixture into the prepared bakeware and bake for 28 to 33 minutes or until a toothpick comes back clean when inserted in the middle.
- Cool completely.
- While the cake is cooling, mix in a medium size mixing bowl brown sugar, melted butter and condensed milk. Mix until all combined.
- Once your cake is baked and completely cool, with a straw, make holes.
- Pour the sweet milk mixture over the cake making sure to spread all over. *NOTE* For this step you may need to use a knife and with a movement like you are buttering a toast move the milk mixture over the hole is it can go in the cake.
- Let the cake and the sweet milk mixture set for 5 minutes.
- Giving you just enough time to mix the coconut and the pecans together.
- Evenly spread the coconut and pecans over the cake as a topping.
- Serve and Enjoy!
