I make this cake when I need an easy dessert for a weeknight or a small get-together. I keep the mix and a can of frosting on hand. German Chocolate Poke Cake became a quick fix for sweet cravings and for times when I want a neat, rich dessert with little work.
I bake it in one pan. It cools fast. I can cut it into squares and bring it to work or a friend’s house. The steps are simple and I like that the cake soaks up the sweet milk. It stores well in the fridge for a few days.
This dessert is a simple, layered cake that blends chocolate, sweet milk, and a coconut-pecan topping. The cake is soft and moist. The topping adds chew and crunch. People often make it for potlucks, birthdays, or casual dinners. It pairs well with coffee or milk. If you like other easy sweets, try a classic strawberry shortcake for a lighter fruit option.
Why make this recipe
Make this dish for its speed and flavor. It uses a boxed mix and canned topping, so it saves time. The cake soaks up sweetened condensed milk for a rich, creamy bite. It feeds a crowd with little fuss. You can make it the night before and chill it. For a similar sticky-sweet treat try a bee sting cake if you want more caramel notes.
How to make this recipe
You mix a boxed cake, bake, poke holes, and pour sweet milk in. Then you spread the coconut-pecan topping and add a chocolate drizzle. The steps flow from baking to soaking to topping. Expect a moist cake that gets darker where the milk soaks most. If you like to compare textures, a blueberry coffee cake uses a different crumb but similar simple prep.
Ingredients
- 1 box (15.25 oz) Chocolate Cake Mix — gives the base structure and chocolate flavor.
- 3 large Eggs — bind the batter and add lift.
- 1/2 cup Vegetable Oil — keeps the cake moist.
- 1 cup Water — thins the batter to the right texture.
- 1 can (14 oz) Sweetened Condensed Milk — soaks in and adds creaminess and sweetness.
- 1 can (15 oz) Coconut-Pecan Frosting — brings coconut chew and pecan crunch.
- 1 cup Semi-Sweet Chocolate Chips — make the chocolate drizzle.
- 1/2 cup Heavy Cream — melts with chips into a smooth sauce.
- 1/2 cup Chopped Pecans — add fresh crunch on top.
These items work together to make a moist cake with sweet, textured topping. If you like cream fillings, see a similar idea in Boston cream cookie recipes.
Directions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, mix the cake mix, eggs, water, and oil until smooth. Pour the batter into the prepared dish and bake for 28–32 minutes or until a toothpick inserted comes out clean. Let the cake cool for 5–10 minutes, then poke holes all over using the handle of a wooden spoon. Pour the sweetened condensed milk evenly over the cake and let it soak in. Spread the coconut-pecan frosting evenly on top of the cake. Melt the chocolate chips and heavy cream together until smooth, then drizzle over the frosted cake. Sprinkle chopped pecans on top. Chill the cake for at least an hour before serving.
Notes: Grease the pan well so the cake releases easily. Poking holes while it is warm helps the milk soak deeper. Chill time firms the frosting and makes slicing cleaner.
How to serve this recipe
Cut squares and serve cold or at room temperature. A small scoop of vanilla ice cream pairs well. Bring it to potlucks on a flat tray. For small families, cut into smaller pieces to stretch servings. Use a sharp knife and wipe between cuts for neat slices. It works as a dessert after a weeknight meal or as a sweet treat at afternoon coffee.
How to store this recipe
Cover the pan with plastic wrap or move slices to an airtight container. Store in the fridge for up to 4 days. To freeze, wrap individual squares in foil and place in a freezer bag for up to 2 months. Thaw in the fridge overnight. Keep the cake cold when serving in warm weather. Do not leave it out more than two hours at room temperature.
Tips to make this recipe
Use room temperature eggs for a smoother batter. Do not overbake; the cake should be slightly springy. When poking holes, press evenly to let the milk spread. Warm the milk slightly if it has thickened in the can so it soaks easier. If the chocolate drizzle firms too fast, warm slightly before re-drizzling. For more simple snack ideas, see a quick breakfast link like pancake poppers.
Variation
Swap semi-sweet chips for milk chocolate if you want a sweeter drizzle. Use chopped walnuts instead of pecans if that is what you have. For a lighter version, use low-fat milk in place of heavy cream and a reduced-sugar topping, but the texture will change. You can add a layer of whipped cream instead of the coconut topping for a softer finish, but the classic coconut-pecan layer is what gives this version its signature taste.
FAQs
Q: Can I use homemade cake batter?
A: Yes. Use a moist chocolate batter and follow the same bake and poke steps.
Q: Do I have to chill before serving?
A: Chilling helps the flavors meld and makes slicing easier. One hour works.
Q: Can I skip the pecans?
A: Yes. Leave them off for nut-free needs or swap with sunflower seeds.
Q: How long does it stay fresh?
A: Fridge storage lasts about 4 days in an airtight container.
Conclusion
This cake is a quick, home-style dessert that fits many weeknight and party needs. It uses basic pantry items and simple steps so you can make it often. For a different take, check the The Country Cook version for notes and photos. If you want another writer’s method, read the My Heavenly Recipes post. For a short-cut idea and tips, see the Noble Pig shortcut dessert.
Print
German Chocolate Poke Cake
- Total Time: 47 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A quick and easy layered cake that combines chocolate, sweet milk, and a coconut-pecan topping, perfect for weeknight desserts or potlucks.
Ingredients
- 1 box (15.25 oz) Chocolate Cake Mix
- 3 large Eggs
- 1/2 cup Vegetable Oil
- 1 cup Water
- 1 can (14 oz) Sweetened Condensed Milk
- 1 can (15 oz) Coconut-Pecan Frosting
- 1 cup Semi-Sweet Chocolate Chips
- 1/2 cup Heavy Cream
- 1/2 cup Chopped Pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix the cake mix, eggs, water, and oil until smooth.
- Pour the batter into the prepared dish and bake for 28–32 minutes or until a toothpick comes out clean.
- Let the cake cool for 5–10 minutes, then poke holes all over using a wooden spoon handle.
- Pour the sweetened condensed milk evenly over the cake and let it soak in.
- Spread the coconut-pecan frosting evenly on top of the cake.
- Melt the chocolate chips and heavy cream together until smooth, then drizzle over the frosted cake.
- Sprinkle chopped pecans on top.
- Chill the cake for at least one hour before serving.
Notes
Grease the pan well so the cake releases easily. Poking holes while it is warm helps the milk soak deeper. Chill time firms the frosting and makes slicing cleaner.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
