This German Chocolate Poke Cake uses boxed mix, rich chocolate sauce, and creamy coconut-pecan frosting for a moist and indulgent treat.

1 box German chocolate cake mix (plus ingredients listed on the box)

1 can (15 oz) coconut-pecan frosting

1 cup semisweet chocolate chips

2 cups milk

1/2 cup whipped cream

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Prepare and bake the cake according to package directions in a 9×13-inch pan. Let cool completely.

Poke holes all over the cooled cake using the handle of a wooden spoon or fork.

In a saucepan, melt chocolate chips with milk over medium heat, stirring until smooth.

Pour the chocolate sauce evenly over the cake, ensuring it seeps into all holes.

Spread coconut-pecan frosting over the cake.

Top with whipped cream and refrigerate for at least 1 hour before serving.

Add chopped pecans or shredded coconut to the whipped cream for texture.

Substitute milk with half-and-half for a richer sauce.

Drizzle with caramel sauce for extra decadence.