German Chocolate Poke Cake
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Your guests will fall head over heels for this dressed-up box cake mix dessert that tastes anything but store-bought. German Chocolate Poke Cake is rich, moist, and packed with the same flavors you’d expect from a classic version—just a little easier.
It starts with a simple cake mix, but gets doctored into something much better than what’s on the box. Then it’s soaked in sweetened condensed milk and caramel sauce—because that thick, gooey coconut pecan frosting deserves a cake that can stand up to it. This version still tastes like something that came out of my grandma’s kitchen.
We use it for birthdays, dinner parties, summer BBQs… and every once in a while, when I just need a chocolate dessert that doesn’t hold back. One taste and you’ll see why it’s a regular around here.
Don’t miss the good stuff! Scroll down past the recipe card for helpful Pro Tips and additional information.
German Chocolate Poke Cake
Ingredients
Cake
- 1 box German chocolate cake mix
- 1 cup milk replaces water
- ½ cup melted butter replaces oil
- 4 large eggs instead of 3
Poke Filling
- 1 14 oz can sweetened condensed milk
- 12 oz caramel sauce
Frosting
- ½ cup butter
- 1⅓ cups packed brown sugar
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- ¼ cup milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- Coat a 9×13-inch baking pan with a non-stick spray.
Cake
- In a large bowl, combine cake mix, milk, melted butter, and eggs.
- Beat for 2 minutes, or until smooth.
- Pour into the prepared pan and bake for 33 to 38 minutes. Start checking at 30 minutes, just in case your oven runs hot. Use a toothpick in the center—it should come out with a few moist crumbs but no raw batter. If the center still jiggles or the top looks shiny, give it another 3 to 5 minutes.
- Let the cake cool for 5 minutes. Use the fat end of a chopstick to poke holes all over the cake, about 1 inch apart. (If you’re using the handle of a wooden spoon, space them about 2 inches apart to keep the cake from getting too soggy)..
Poke Filling
- In a small bowl, whisk together the sweetened condensed milk and caramel sauce.
- Pour evenly over the warm cake, aiming for the holes. Spread out any extra with a spatula, focusing on the edges where it absorbs less.
- Refrigerate for 1 hour, or until fully cooled.
Frosting
- Melt the butter in a saucepan over medium heat.
- Stir in brown sugar, coconut, pecans, milk, vanilla, and salt.
- Bring to a boil over medium heat, stirring constantly.
- Once it reaches a full boil, remove from heat.
- Cool just until thick enough to spread.
- Spread cooled frosting evenly over the chilled cake. Refrigerate for at least 2 hours before serving.
Notes
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Storing
Keep it covered and in the fridge. It’ll hold up for about 5 days, though the frosting does start to firm up a bit more after day two. If that bothers you, just let a slice sit out for 10–15 minutes before serving. That softens everything right back up.
Freezing
Technically, you can freeze it. Do I recommend it? Not really.
The filling can make the texture a little soft after thawing, and the frosting might look separated if you’re picky about that kind of thing.
If you decide to freeze, despite my attempts to discourage it, wrap individual slices in plastic wrap and foil, then stash them in the freezer for up to a month.
Just don’t expect it to taste like you made it fresh. Honestly, it never lasts that long in my house to begin with. Thaw unwrapped slices in the fridge.
Pro Tips
You’re only using the dry cake mix. Skip the box instructions—this version uses milk, melted butter, and four eggs. Bake time runs a little longer too, so don’t rush it.
Start checking the cake at 30 minutes. A toothpick should come out with a few moist crumbs. If the top still looks shiny or the center jiggles, give it another few minutes.
Let the cake rest for 5 minutes before poking the holes. That short wait helps it hold together and keeps the filling from turning the whole thing to mush.
No chopstick? Use the handle of a wooden spoon. Just space the holes a little farther apart—about 2 inches—to avoid soggy patches.
Push the filling toward the edges after pouring. The center pulls it in fast, but the edges take longer to soak it up.
Frost the cake only after it’s been chilled. If you try to spread it while warm, the frosting can slide or sink. Letting the cake cool first gives better layers and cleaner texture.
Only boil the frosting until you see bubbles across the top. Stir constantly, and pull it off the heat once it’s fully bubbling—not just around the edges.
- Don’t wait too long to spread the frosting. Let it cool until it thickens, but still spreads easily. If it firms up too much, rewarm it gently before using.
In a pinch, canned coconut pecan frosting works too. Just warm it up a bit before pouring—it’s not quite the same, but no one’s likely to complain.
This can be made ahead of time. I think the flavors improve overnight.
More Recipes That Start With Box Cake Mix
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.