Description
This German Chocolate Caramel Poke Cake is the ultimate easy indulgence—rich, moist, and loaded with sweet, gooey flavor. A boxed German chocolate cake gets soaked with caramel and sweetened condensed milk, then topped with fluffy whipped cream and a generous sprinkle of crunchy toffee bits. It’s a guaranteed crowd-pleaser that looks impressive but takes minimal effort!
Ingredients
- 1 box German chocolate cake mix
- Ingredients listed on the cake mix box (usually water, oil, eggs)
- 1 (14 oz) can sweetened condensed milk
- 1 (16 oz) jar caramel ice cream topping
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1 cup toffee bits (like Heath or Skor), for topping
Instructions
-
Prepare the Cake:
Bake the German chocolate cake in a 9×13-inch pan according to the package instructions. -
Poke and Soak:
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface.
Pour the sweetened condensed milk evenly over the cake, letting it soak in.
Drizzle caramel topping over the cake and spread gently. -
Cool and Chill:
Let the cake cool completely at room temperature, then refrigerate for at least 1 hour. -
Top and Finish:
Spread whipped topping evenly over the chilled cake.
Sprinkle with toffee bits.
Keep refrigerated until ready to serve. Slice cold for best texture.
Notes
- Topping swap: Use stabilized whipped cream or whipped topping mix in place of Cool Whip.
- Add chopped pecans or shredded coconut for extra texture.
- Drizzle chocolate syrup over the top for added richness.
- Use fudge cake mix or caramel cake mix for fun flavor variations.
- Make a day ahead to let flavors fully meld.
