German Chocolate Poke Cake

Here’s your German Chocolate Poke Cake recipe formatted clearly:

A rich, gooey, and indulgent dessert with caramel, chocolate, coconut, and pecans!

(Serves 12-16)

1 box German chocolate cake mix (plus ingredients listed on the package: eggs, oil, water, etc.)
1 cup sweetened condensed milk
1 cup caramel sauce
½ cup chocolate chips
½ cup shredded coconut
½ cup chopped pecans
½ cup chocolate frosting
½ cup caramel frosting

Preheat the Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
Bake the Cake
- Prepare the German chocolate cake mix according to package instructions.
- Bake as directed and allow it to cool slightly.
Poke Holes & Add Fillings
- Using the handle of a wooden spoon, poke holes evenly across the cake.
- Pour sweetened condensed milk over the cake, letting it soak into the holes.
- Drizzle caramel sauce evenly over the top.
Top with Chocolate, Coconut & Pecans
- Sprinkle chocolate chips, shredded coconut, and chopped pecans over the cake.
Drizzle with Frostings
- Heat the chocolate and caramel frostings in the microwave for about 15-20 seconds until pourable.
- Drizzle both over the cake for a finishing touch.
Rest & Serve
- Let the cake sit for at least 30 minutes to absorb all the flavors.
- Slice and enjoy!

Extra Decadence: Add a layer of whipped cream or cream cheese frosting before serving.
Nut-Free Version: Skip the pecans or replace them with crushed cookies.
Double Chocolate: Use chocolate ganache instead of chocolate frosting.
Make it Boozy: Add a splash of rum or bourbon to the caramel sauce.

Poke deep holes to ensure the fillings seep into the cake properly.
For a warm cake, microwave individual slices for 10-15 seconds before serving.
Store leftovers in the fridge for up to 5 days—it tastes even better the next day!

(Based on 16 servings)

This version keeps it organized, easy to follow, and extra delicious! Let me know if you’d like any adjustments.