1 box German chocolate cake mix (plus ingredients required by the package)

1 cup sweetened condensed milk

1 cup caramel sauce

1/2 cup chocolate chips

1/2 cup shredded coconut

1/2 cup chopped pecans

1/2 cup chocolate frosting

1/2 cup caramel frosting

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Prepare the German chocolate cake according to package instructions in a 9×13-inch pan. Let it cool slightly after baking.
While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the top.
Pour the sweetened condensed milk over the cake, allowing it to soak into the holes.
Drizzle the caramel sauce evenly over the cake so it fills the holes.
Sprinkle chocolate chips, shredded coconut, and chopped pecans over the top.
Once the cake cools completely, spread a layer of chocolate frosting followed by caramel frosting on top.
Garnish with a light sprinkle of coconut and pecans for texture and flavor.
Refrigerate the cake for at least 1 hour before serving to let the flavors meld.

Toast the coconut and pecans before adding for a nuttier flavor.

Use dark chocolate cake mix for a richer chocolate taste.

For a dairy-free version, use coconut milk and dairy-free chocolate chips.

The cake can be made a day ahead—it tastes even better after chilling overnight.

Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.