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
Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly. In a large bowl, prepare the German chocolate cake mix according to the package directions, typically combining it with water, vegetable oil, and eggs. Beat until smooth. Pour the batter into the prepared pan and bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean.
After baking, let the cake cool in the pan for exactly 10 minutes. This is the ideal window for poking. Using the handle of a wooden spoon, poke holes across the entire cake, about 1 inch apart. Do not poke all the way to the bottom. Slowly pour the can of sweetened condensed milk over the warm cake, aiming for the holes. Then, do the same with the caramel sauce. Let the cake sit until it reaches room temperature, allowing the fillings to fully absorb.
Serving Suggestions
This cake is best served chilled. For an elegant presentation, slice into squares and plate individually. A light drizzle of extra caramel sauce and a sprinkle of sea salt flakes just before serving creates a delightful sweet-and-salty contrast. It pairs wonderfully with a cup of strong coffee or a glass of cold milk. For special occasions, serve with a scoop of vanilla bean ice cream.
How-to Summary
In brief: Bake a German chocolate cake mix in a 9×13 pan. While still warm, poke holes and pour over sweetened condensed milk and caramel sauce. Let cool completely. Top with whipped topping, shredded coconut, and chopped pecans. Chill for at least one hour before serving.
Frequently Asked Questions
Can I make this cake ahead of time? Absolutely. This cake improves with time. Prepare it completely, cover, and refrigerate for up to 24 hours before serving. The flavors meld beautifully.
What can I use instead of whipped topping? You can use an equal amount of stabilized whipped cream. Whip 1.5 cups of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.
How should I store leftovers? Keep the cake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days.
Can I use homemade caramel sauce? Yes, homemade caramel sauce is an excellent upgrade. Ensure it is a pourable consistency, not too thick, so it can seep into the holes.
My cake is very soggy. What happened? This usually occurs if the cake is poked while too hot (immediately out of the oven) or if an excessive amount of liquid is used. Follow the 10-minute cooling step precisely and use the specified can/jar sizes.
Common Mistakes to Avoid
- Avoid poking the cake immediately after removing it from the oven. Letting it cool for 5-10 minutes first prevents it from collapsing.
- Do not use a fork to poke holes; the handle of a wooden spoon creates perfect, wider channels for the fillings.
- Ensure the cake is completely cool before adding the whipped topping, or it will melt and become runny.
- Do not skip the chilling step. This sets the topping and allows the fillings to fully saturate the cake for optimal texture.
Conclusion
This German Chocolate Caramel Poke Cake is the ultimate easy dessert that delivers maximum flavor and a stunning presentation. The combination of moist chocolate cake, rich caramel and condensed milk filling, and fluffy topping with crunchy pecans and coconut is irresistible. By following the detailed steps and tips provided, you can avoid common pitfalls and create a guaranteed crowd-pleaser for any gathering. Its make-ahead nature makes it a stress-free choice for entertaining.