S’mores Poke Cake Recipe
This S'mores Poke Cake combines a graham cracker crust, moist chocolate cake, and a fluffy marshmallow filling for a dessert inspired by the classic campfire treat.
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup light brown sugar
- 1/2 cup unsalted butter melted
- 1 box chocolate cake mix plus ingredients called for on the box
- 1 (8-ounce) tub whipped topping thawed (Cool Whip)
- 1 (13-ounce) jar marshmallow creme
- 1 1/2 cups mini marshmallows
- 8-10 snack-size Hershey's milk chocolate bars broken into pieces
- 2-3 graham crackers broken into pieces
Instructions
- Preheat the oven according to the cake mix package directions. Grease a 9x13-inch baking dish.
- Stir together the graham cracker crumbs, brown sugar, and melted butter. Press the mixture evenly into the prepared baking dish.
- Bake the crust for 10 minutes. Remove from the oven.
- Prepare the chocolate cake batter according to the package directions.
- Pour the batter over the baked crust and bake according to the package directions for a 9x13-inch pan.
- Let the cake cool completely.
- Use the handle of a wooden spoon to poke holes across the top of the cake.
- In a large bowl, stir together the whipped topping and marshmallow creme until smooth.
- Transfer about half of the mixture to a piping bag and pipe it into the holes in the cake.
- Spread the remaining marshmallow mixture evenly over the top of the cake.
- Refrigerate for at least 1 hour.
- Sprinkle the mini marshmallows, chocolate pieces, and graham cracker pieces over the cake.
- Broil for 30 seconds to 2 minutes, watching closely, until the marshmallows are toasted.
- Serve immediately or refrigerate until ready to serve.
Notes
- Store the cake covered in the refrigerator for up to 4 days.
- For the best texture, add the graham cracker pieces just before serving. If the cake has already been topped with graham crackers, they may soften as the cake is stored.
- This cake is not ideal for freezing because the whipped topping and marshmallow filling can change texture after thawing.
- Use a metal baking pan if possible, especially if you plan to broil the marshmallows after chilling.
- Watch the marshmallows carefully under the broiler since they can brown very quickly.
Nutrition
Calories: 396kcalCarbohydrates: 67gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 17mgSodium: 341mgPotassium: 153mgFiber: 1gSugar: 42gVitamin A: 201IUCalcium: 71mgIron: 2mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
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