S'mores Poke Cake
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This easy cake is a graham cracker cake topped with a chocolate pudding, marshmallow whipped cream, graham cracker crumbs, and mini chocolate chips! A super S'mores cake that everyone will love!
S'mores Poke Cake
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Author
Diana Barrick
Servings
12
Prep Time
25 minutes
Cook Time
30 minutes
This easy cake is a graham cracker cake topped with a chocolate pudding, marshmallow whipped cream, graham cracker crumbs, and mini chocolate chips! A super S'mores cake that everyone will love!
Ingredients
Cake
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1 White or Yellow Cake Mix or
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1 ⅓ cup All-Purpose Flour
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1 teaspoon Baking Powder
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½ teaspoons Baking Soda
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½ teaspoon Salt
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¾ cup finely crushed Graham Cracker Crumbs
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2 tsp Cinnamon
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½ cup Butter, melted
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½ cup Granulated Sugar
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⅓ cup Brown Sugar
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1 cup Buttermilk or Milk
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4 Eggs
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1 teaspoon Vanilla
Pudding
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2 cups Milk
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1-2 boxes (3.9oz) Chocolate Pudding Mix, 2 boxes for thicker pudding
Topping
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1 (8oz) Cool Whip, thawed
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1 (7oz) Marshmallow Fluff
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Graham Cracker Crumbs, optional
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Mini Chocolate Chips, optional
Directions
Preheat oven to 350 degree F and line 13x9 pan with parchment paper or Baker's Joy. 23.4. 5. 6. 7. 8. 9. 10. 11. 12.
In a mixing bowl, combine flour, graham cracker crumbs, cinnamon, baking powder, baking soda, and salt.
In another bowl, melt butter. Whisk in the sugar and brown sugar. Then mix in the buttermilk, eggs, and vanilla.
Add the liquid ingredients to the dry and mix until just combined.
Fill cake pan with batter.
Bake for 25-30 minutes or until toothpick comes out clean.
Let cool in pan for about 10 minutes, then use the handle of a spoon to gently poke holes all over the top of the cake.
Whisk together the pudding mix and milk. Pour over the top of the warm cake, trying to get the pudding in the holes.
Use a spoon or spatula to smooth and press the pudding into the holes more. You can also tap the pan on the counter to help the pudding settle into the holes.
Cool for 30 minutes on the counter, then refrigerate until chilled all the way through.
Stir together the container of thawed Cool Whip and the container of marshmallow fluff gently. Spread over the cooled cake.
Top with graham cracker crumbs and mini chocolate chips. Store in a sealed container in the refrigerator.