🍰 German Chocolate Caramel Poke Cake: A Sweet Symphony of Flavors 🎂
Treat yourself to the irresistible combination of gooey caramel, creamy whipped topping, and the classic flavors of coconut and pecans in this German Chocolate Caramel Poke Cake. With its rich texture and decadent taste, this cake is perfect for any celebration or when you’re craving something indulgent.
Ingredients
- Cake Base:
- 1 box German chocolate cake mix (plus ingredients required on the box, typically oil, eggs, and water)
- For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- For the Topping:
- 1 container (8 oz) whipped topping (e.g., Cool Whip)
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Instructions
1️⃣ Prepare the Cake:
- Preheat your oven to the temperature specified on the cake mix box (typically 350°F or 175°C).
- Mix the German chocolate cake batter according to the package directions, combining eggs, oil, and water.
- Pour the batter into a greased 9×13-inch baking dish and bake as instructed on the box, or until a toothpick inserted in the center comes out clean.
2️⃣ Poke Holes & Add Filling:
- Allow the baked cake to cool for about 5-10 minutes.
- Use the handle of a wooden spoon or a straw to poke holes all over the cake, spacing them about 1 inch apart.
- Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes. Repeat with the caramel sauce, ensuring it seeps into every hole.
- Let the cake cool completely to room temperature.
3️⃣ Add the Topping:
- Spread the whipped topping over the cooled cake in an even layer.
- Sprinkle the shredded sweetened coconut and chopped pecans evenly over the whipped topping for a delightful crunch.
4️⃣ Chill & Serve:
- Refrigerate the cake for at least 1 hour (overnight is even better!) to allow the flavors to meld and the toppings to set.
- Slice and serve chilled. For extra indulgence, drizzle with additional caramel sauce or garnish with chocolate shavings before serving.
✨ Tips for Success:
- Perfectly Soaked Cake: Pour the condensed milk and caramel sauce slowly to ensure they seep into the holes evenly.
- Enhanced Texture: Toast the shredded coconut and pecans before sprinkling them on top for an extra depth of flavor.
- Time Saver: Use a handheld electric mixer to quickly combine the cake mix ingredients for a smoother batter.
Frequently Asked Questions
Q: Can I make this cake ahead of time?
A: Absolutely! This cake is even better when made the day before, as it gives the flavors time to meld together.
Q: How do I store leftovers?
A: Store the cake covered in the refrigerator for up to 5 days.
Q: Can I use homemade caramel sauce?
A: Yes! Homemade caramel sauce works wonderfully and adds a richer flavor.
Common Mistakes and Solutions
- Mistake 1: Cake too dry.
Solution: Be sure not to overbake the cake. Start checking for doneness 5 minutes before the recommended time. - Mistake 2: Toppings sliding off.
Solution: Ensure the cake is completely cool before adding the whipped topping to prevent melting or sliding. - Mistake 3: Uneven soaking.
Solution: Use a spoon or spatula to spread the sweetened condensed milk and caramel sauce evenly across the cake.
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