1 box German chocolate cake mix (and ingredients as per the box)
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel sauce
1 container (8 oz) whipped topping (like Cool Whip)
1 cup shredded sweetened coconut
1 cup chopped pecans
Instructions
Bake the Cake
Start by preparing the German chocolate cake mix according to the box’s instructions. Use a 9×13-inch pan for the best results.
Bake the cake and let it cool for about 10 minutes.
Poke the Cake
With the handle of a wooden spoon, poke holes all over the cake. Make sure the holes are about an inch apart to allow the filling to soak in well.
Pour the Filling
In a bowl, mix together the sweetened condensed milk and caramel sauce.
Slowly pour this mixture over the cake, making sure it seeps into each hole. The filling is what makes this cake so moist and flavorful.
Let the cake cool completely before moving on to the next step
Top with Whipped Topping
Spread the whipped topping evenly over the cooled cake. This layer is light and airy, balancing the rich filling below.
Add Coconut and Pecans
Sprinkle shredded coconut and chopped pecans over the whipped topping. These add a delightful crunch and classic German chocolate cake flavor.
Chill and Serve
Refrigerate the cake for at least 2 hours before serving. This allows all the flavors to meld and enhances the cake’s texture.
Once chilled, slice and serve – enjoy every bite!