S'mores poke cake recipe: ultimate gooey crowd-pleaser

S'mores poke cake recipe: the ultimate gooey, crowd-pleasing dessert

Bring the flavor of a campfire inside with a decadent S’mores Poke Cake that layers buttery graham crumbs, a moist chocolate cake, pillowy marshmallow filling, and a silky chocolate pudding topping. Easy to assemble and show-stopping on the table, this dessert turns classic s’mores into a make-ahead crowd pleaser.

Why this S’mores Poke Cake is a Must-Try

This riff on the campfire favorite captures all the familiar flavors in one pan. The cake combines crunchy graham, gooey marshmallow, and rich chocolate for a dessert that’s both nostalgic and elegant.

Crowd-friendly: feeds a group and travels well.

Textural contrast: crunchy crust, tender cake, fluffy filling.

Simple base: starts with a boxed chocolate cake for speed.

Make-ahead: flavors deepen after chilling overnight.

What You Need: Ingredients and Pantry Staples

Gather basic grocery items. Quantities are for a 9×13-inch pan.

Graham Cracker Crust

2 cups graham cracker crumbs

2 tablespoons granulated sugar

1/2 cup melted unsalted butter

Mixing graham cracker crumbs with melted butter in a bowl — Make the graham cracker crust by combining crumbs, sugar and melted butter.

Chocolate Cake

1 box chocolate cake mix and ingredients called for on the box

Marshmallow Filling

1 (7 oz) jar marshmallow fluff

2 tablespoons hot water to loosen the fluff

Chocolate Pudding Layer

1 (3.9 oz) box instant chocolate pudding mix

2 cups milk, room temperature

1/3 cup unsalted butter

5 oz milk chocolate, finely chopped

Toppings

2 cups whipped cream

1 1/2 cups mini marshmallows

1/2 cup coarsely crushed graham cracker pieces

1/4 cup chopped milk chocolate or chocolate chips

Optional: hot fudge or chocolate sauce for drizzling

Step-by-Step: How to Assemble the Cake

Follow these steps for a flawless result. Work while the cake is warm when directed.

Make the crust: Mix graham crumbs, sugar, and melted butter. Press the mixture into the bottom of a greased 9×13-inch baking dish. Chill while preparing the batter.

Prepare and bake the cake: Mix the boxed cake according to package directions. Pour the batter over the chilled crust and bake as instructed on the box.

Create the pokes: After the cake cools for 5–10 minutes, use the handle of a wooden spoon to poke holes about two-thirds deep across the surface.

Pipe the marshmallow: Stir the marshmallow fluff with hot water to thin slightly. Transfer to a resealable bag, snip a corner, and fill each hole with the marshmallow mixture.

Make the chocolate layer: Melt chopped milk chocolate with the butter until smooth. Whisk the instant pudding with milk, then stir in the melted chocolate mixture. Pour the chocolate pudding over the marshmallow-filled cake, letting it seep into the pokes.

Chill to set: Refrigerate the cake for at least 2–3 hours, until the pudding layer firms up.

Add final toppings: Spread whipped cream across the top. Scatter mini marshmallows, crushed graham crackers, and chocolate bits. Finish with a drizzle of hot fudge if desired.

How to Toast Mini Marshmallows Without a Torch

Want that toasty finish but no torch? Your oven broiler will do the trick.

Mini marshmallows browning under an oven broiler on parchment — Toast mini marshmallows under the broiler for a campfire-like finish.

Preheat the broiler on high and position an oven rack near the top.

Lay marshmallows in a single layer on a parchment-lined baking sheet.

Broil for 15–30 seconds. Watch carefully—they brown very fast.

Allow to cool slightly, then lift toasted marshmallows off the paper and decorate the cake.

Timing, Servings, and Practical Tips

Plan ahead for chilling and assembly.

Prep time: about 1 hour including cooling and assembly.

Cook time: roughly 30 minutes, depending on box directions.

Yield: serves about 12–16 slices.

Tip: Let the cake cool slightly before poking to avoid too-deep holes or cake crumbling.

Tip: Use room-temperature milk for smoother pudding.

Storage and Make-Ahead Advice for Parties

Cover and refrigerate for 3–5 days; flavors improve overnight.

Make the cake a day ahead, add marshmallow topping just before serving for best texture.

Transport in the pan, wrapped tightly, for easy potluck delivery.

Flavor Variations and Serving Ideas

Customize the S’mores Poke Cake to suit holidays and tastes.

Holiday version: Add red and green candies or crushed peppermint.

Individual portions: Bake in muffin tins to make s’mores cupcakes.

Peanut butter twist: Swap fudge for warm peanut butter and add chopped peanut butter candies.

Extra crunch: Stir chopped graham pieces into whipped cream before spreading.

Why this S’mores Poke Cake is a Must-Try