German Chocolate Poke Cake
This German Chocolate Poke Cake is an easy and ultra-moist dessert featuring a rich chocolate base, a fudgy ganache filling, and the signature coconut-pecan frosting. Using a cake mix shortcut, this recipe delivers homemade flavor with minimal effort. Perfect for potlucks, celebrations, or a simple indulgence!
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Wooden spoon or fork (for poking holes)
- Whisk (for ganache)
- Microwave-safe bowl
Ingredients
- For the Cake:
- 1 box German chocolate cake mix plus ingredients listed on the box
- 1 3.9 oz box instant chocolate pudding mix
- 1 cup plain Greek yogurt or sour cream
- For the Filling:
- 1 14 oz can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- For the Topping:
- 1 tub coconut-pecan frosting store-bought or homemade
- ½ cup chopped pecans optional
- ½ cup toasted coconut flakes optional
Instructions
- 1️⃣ Prepare the Cake
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Prepare the cake batter according to the package instructions, then stir in the chocolate pudding mix and Greek yogurt (or sour cream) for extra moisture.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 2️⃣ Poke & Fill the Cake
- Let the cake cool for 10 minutes, then use the handle of a wooden spoon or fork to poke holes all over the cake.
- Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
- 3️⃣ Make the Ganache
- Heat the heavy cream in a microwave-safe bowl for 30 seconds, until warm but not boiling.
- Add the chocolate chips, let sit for 1 minute, then stir until smooth.
- Pour the ganache over the cake, spreading it evenly to fill the holes.
- 4️⃣ Frost & Serve
- Once the cake is completely cooled, spread the coconut-pecan frosting evenly on top.
- Sprinkle with chopped pecans and toasted coconut flakes if desired.
- Chill for at least 1 hour before serving.
Notes
For a deeper chocolate flavor, use a chocolate fudge cake mix instead.
Toasting the pecans and coconut enhances their flavor—just bake at 350°F for 5-7 minutes.
Store leftovers in an airtight container in the fridge for up to 5 days.
Freeze slices for up to 3 months and thaw in the fridge before serving.
Toasting the pecans and coconut enhances their flavor—just bake at 350°F for 5-7 minutes.
Store leftovers in an airtight container in the fridge for up to 5 days.
Freeze slices for up to 3 months and thaw in the fridge before serving.