Description
A rich, layered poke cake with German chocolate, caramel flooding, and toasted coconut-pecan toppings. Moist and decadent, this dessert balances bittersweet chocolate with sweet, crunchy textures and caramelized depth. Perfect for family gatherings or special occasions.
Ingredients
1 (18.25 oz) box German chocolate cake mix (plus ingredients listed on box)
1 cup unsalted butter, melted
1 cup heavy cream
1 cup evaporated milk
12 oz toffee bits or caramel sauce (store-bought or homemade)
1 1/2 cups sweetened shredded coconut
1 1/2 cups chopped pecans, toasted
1 (16 oz) can whipped topping (store-bought or homemade)
1/4 tsp salt (optional for caramel salted variation)
Instructions
Preheat oven and prepare cake per box instructions, using a 9×13 inch pan
Allow cake to cool completely
Use a long spoon or skewer to poke 3 dozen deep holes across the surface
Evenly pour melted butter, heavy cream, and evaporated milk into the poked holes
Spoon toffee/caramel sauce over cooled cake until absorbed
Spread whipped topping over cake, then sprinkle coconut and pecans
Refrigerate for 1 hour before serving
Notes
Use a bundt pan for even caramel absorption
Toaster pecans: spread in oven at 350°F for 5-7 minutes
Caramel can be substituted with toffee for a nutty variation
Store in airtight container in fridge up to 3 days
Optional: sprinkle flaked sea salt over whipped topping for a sweet-and-salty twist
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 420
- Sugar: 48g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 56g
- Fiber: 2.5g
- Protein: 7g
- Cholesterol: 60mg