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German Chocolate Poke Cake

A comforting and easy-to-make cake filled with gooey chocolate and topped with coconut-pecan frosting.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box German chocolate cake mix
  • 1 cup water Room temperature works best
  • 1/2 cup vegetable oil Keeps it moist
  • 3 large eggs Use room-temperature eggs for better texture
Toppings
  • 1 can (14 oz) coconut pecan frosting Choose a quality brand for the best texture
  • 1 cup chocolate syrup Pourable, so it seeps into the holes
  • Whipped topping For serving
  • Chopped pecans For garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour a 9x13-inch pan.
  2. In a large bowl, whisk the cake mix, water, vegetable oil, and eggs until smooth.
Baking
  1. Pour the batter into the prepared pan and bake according to package instructions or until a toothpick comes out clean.
  2. Remove the cake and let it cool just enough to touch; then poke holes all over the top.
Adding Toppings
  1. Slowly pour the chocolate syrup over the warm cake, ensuring it seeps into the holes.
  2. Spread the coconut pecan frosting over the top while the cake is still warm.
Chilling and Serving
  1. Let the cake cool completely at room temperature, then chill in the refrigerator for at least 2 hours.
  2. Slice, add whipped topping, and sprinkle with chopped pecans before serving.

Notes

For gluten-free options, check substitution ideas in the gluten-free chocolate cake notes. Save time using a hand mixer and clean the bowl while baking. If the cake bakes dry, poke extra holes and pour warm milk mixed with chocolate syrup over it for added moisture. For deeper chocolate flavor, add espresso powder.