1 box German chocolate cake mix

1 1/2 cups water

1/2 cup vegetable oil

3 large eggs

1 can sweetened condensed milk

1 cup caramel sauce

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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Beat with an electric mixer for 2-3 minutes until smooth.
Pour the cake batter into the prepared baking dish and spread evenly.
Bake according to the cake mix box instructions, usually 30-35 minutes, until a toothpick inserted comes out clean.
Remove the cake from the oven and let it cool for about 10 minutes.
While the cake is still warm, use a wooden spoon handle or skewer to poke holes all over the surface.
In a small bowl, mix the sweetened condensed milk and caramel sauce, then pour it over the warm cake, allowing it to seep into the holes. Let it soak for 15-20 minutes.
Once the cake has cooled completely, spread the coconut-pecan frosting on top.
Serve and enjoy the deliciously sweet layers of this German Chocolate Poke Cake!

Toppings: If you’re not a fan of coconut or pecans, you can use crushed walnuts or almonds, or leave it off entirely for a simpler cake.

Extra chocolate: For an extra indulgence, add a layer of chocolate ganache on top of the frosting.

Coffee twist: Add a tablespoon of instant coffee to the cake mix for a richer chocolate flavor.