Why You’ll Love This Recipe
I love how easy and decadent this dessert is. The soft German chocolate cake absorbs a luscious chocolate milk mixture, creating ultra-moist bites. The coconut-pecan frosting adds texture and flavor, while a layer of whipped cream finishes it off with a light, creamy touch. It’s perfect for potlucks, celebrations, or any time I want a sweet treat without too much fuss.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 box German chocolate cake mix
1 can coconut-pecan frosting
1 cup chocolate chips
2 cups milk
1/2 cup whipped cream
directions
I start by baking the German chocolate cake according to the package directions in a 9×13-inch pan.
Once baked, I let the cake cool completely in the pan.
Using the handle of a wooden spoon or a fork, I poke holes all over the surface of the cake.
In a small saucepan over low heat, I melt the chocolate chips into the milk, stirring constantly until smooth.
I pour the warm chocolate mixture evenly over the cake, making sure it seeps into the holes.
Next, I spread the coconut-pecan frosting over the top of the cake, smoothing it out evenly.
Then I gently spread the whipped cream over the frosting as the final layer.
I refrigerate the cake for at least 1 hour to let everything set and soak in the flavors before serving.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes + chill time
Servings: 12 servings
Calories: Approximately 390 kcal per serving
Variations
Sometimes I add chopped pecans or shredded coconut on top for extra texture. For a deeper flavor, I use chocolate pudding instead of the melted chocolate mix. I’ve also used dark chocolate chips for a richer taste.
storage/reheating
I store this cake covered in the refrigerator for up to 5 days. It’s best served chilled. I don’t reheat this cake—it’s meant to be enjoyed cold with all its creamy layers.
FAQs
Can I use homemade cake instead of boxed mix?
Yes, I sometimes bake my favorite German chocolate cake from scratch and follow the rest of the recipe the same way.
What if I don’t have coconut-pecan frosting?
You can use a homemade version or substitute with chocolate frosting if you’re not a fan of coconut.
Can I freeze this poke cake?
It freezes well before adding the whipped cream. Thaw overnight in the fridge and top just before serving.
How do I get the chocolate to soak in evenly?
I pour slowly and gently spread with a spatula to help guide it into the holes.
Can I make this a day ahead?
Definitely. It actually tastes better the next day after chilling overnight.
Conclusion
Irresistible German Chocolate Poke Cake is my favorite way to turn a boxed mix into a rich, crowd-pleasing dessert. It’s chocolaty, creamy, and full of texture—every bite is a delightful surprise. Whether for a party or a weeknight indulgence, this cake never disappoints.
Print
Irresistible German Chocolate Poke Cake
- Total Time: 40 minutes + chilling
- Yield: 12 servings
- Diet: Vegetarian
Description
This German chocolate poke cake is rich, moist, and layered with melted chocolate, coconut-pecan frosting, and whipped cream. An easy boxed cake upgrade that’s pure indulgence.
Ingredients
1 box German chocolate cake mix (plus ingredients to prepare)
1 can coconut-pecan frosting
1 cup chocolate chips
2 cups milk
½ cup whipped cream
Instructions
Bake German chocolate cake as directed in a 9×13-inch pan. Let cool completely.
Use the handle of a wooden spoon or fork to poke holes all over the cooled cake.
In a saucepan over low heat, melt chocolate chips into milk, stirring until smooth.
Pour warm chocolate mixture evenly over the cake, letting it seep into the holes.
Spread coconut-pecan frosting over the cake.
Gently spread whipped cream over frosting layer.
Chill for at least 1 hour before serving.
Notes
Top with extra pecans or shredded coconut.
Swap chocolate milk mix with pudding for variation.
Best served chilled; no reheating needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
