German Chocolate Poke Cake in Your Pressure Cooker
This German Chocolate Poke Cake is rich, tender, and packed with flavor thanks to a clever pressure cooker method that locks in moisture and soaks every bite in decadent caramel-coconut topping.
Equipment
- 1 Mixing bowl medium size for topping
- 1 Baking dish 9x13-inch, fits inside pressure cooker
- 1 Pressure Cooker with float valve, sealing ring
Ingredients
Main ingredients
- 1 box Chocolate Cake Mix 15.25 oz, Betty Crocker Super Moist Chocolate Fudge
- 3 Eggs
- 1 cup Water
- ½ cup Oil
- ½ cup Brown Sugar packed
- ¼ cup Unsalted Butter melted
- 1 can Sweetened Condensed Milk 14 oz
- ⅔ cup Chopped Pecans
- ⅔ cup Sweetened Flaked Coconut
Instructions
Instructions
- Preheat your oven to 350°F or prep pressure cooker. Mix cake batter with eggs, water, and oil as per box instructions.
- Pour batter into greased 9x13-inch baking dish. Bake 30-35 minutes or pressure cook with pot-in-pot setup.
- Let cake cool 5 minutes. Poke holes all over the top using the handle of a spoon.
- Mix condensed milk, melted butter, and brown sugar. Pour evenly over cake allowing it to soak into holes.
- Sprinkle chopped pecans and flaked coconut evenly on top.
- Cover and refrigerate for at least 1 hour before slicing and serving.
Notes
If you want to make the cake creamier, add ¼ cup of heavy whipping cream to the sweetened condensed milk mixture. Optional but delicious!