S’mores are one of those treats that never go out of style, especially during the summer months. This easy S’mores Poke Cake starts with a chocolate cake mix and combines chocolate, marshmallow, and graham cracker flavors into a simple dessert that’s always a hit.
Since I already had a boxed chocolate cake mix and some mini marshmallows on hand, this S’mores Poke Cake was an easy choice. My youngest kiddo even helped make it, and it was a huge hit with the whole family! Made in a 9×13 pan, it’s perfect for sharing at BBQs, potlucks, and summer get-togethers. With a moist chocolate poke cake base, marshmallow frosting, and a classic s’mores topping, this crowd-pleasing dessert disappears fast. Looking for another s’mores-inspired treat? Try my No Bake S’mores Bars and S’mores Cookies next!
Quick Look: S’mores Poke Cake
- Prep Time: 20 mins
- Chill Time: 2 hrs
- Total Time: 2 hrs 20 mins
- Servings: 15
- Flavor: chocolate, marshmallow, graham cracker
- Best For: summer gatherings, BBQs, potlucks, family parties
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Loved this recipe, had to try after a friend made it for a block party. I took the risk of sticking it back in the oven after I added the marshmallows and broiled on high just until the marshmallows browned. And then I took another commenter's suggestion of using Hershey bars on top but put a little twist on it… With a room temperature bar and a vegetable peeler I curled pieces to add on top. Came out looking amazing and tasting even better!
Ingredient Notes
See printable recipe card below for exact ingredients and directions.
- Chocolate Cake Mix: Any boxed chocolate cake mix that makes a 9×13 cake works great. Devil’s Food cake mix is another delicious option.
- Marshmallow Fluff: Found in the baking aisle. This gives the cake its classic s’mores flavor.
- Chocolate Pudding Mix: Be sure to use instant pudding mix so it sets properly in the cake.
- Graham Crackers: Crush them into small pieces for that classic s’mores crunch.
- Hershey Bar: Break into pieces and sprinkle on top just before serving for the traditional s’mores finish.
Easy Ways to Change It Up
- Add More Chocolate: Sprinkle chopped Hershey bars, mini chocolate chips, or chocolate chunks over the top. If you can’t get enough chocolate and marshmallow, try my Inside Out S’mores Brownies next.
- Toast the Marshmallows: For a more authentic campfire s’mores flavor, briefly broil the marshmallows until golden brown.
- Try a Different Pudding Flavor: Chocolate fudge or cheesecake pudding both work well in this recipe.
- Make It Extra Decadent: Drizzle hot fudge sauce over each slice just before serving.
- Add Crushed Golden Grahams: Sprinkle some over the top for extra crunch and graham cracker flavor.
How to Make S’mores Poke Cake
Step 1. Spray a 9×13 baking dish with non-stick cooking spray. Prepare the chocolate cake mix according to the package directions.
Step 2. Pour the cake batter into the prepared baking dish and spread evenly.
Step 3. Allow the cake to cool completely. Using a wide straw or the handle of a wooden spoon, poke holes all over the cake.
Step 4. In a mixing bowl, whisk together the pudding mix and milk until smooth.
Step 5. Pour the pudding over the cake, allowing it to fill the holes. Spread evenly over the top and refrigerate for 2 hours.
Step 6. Beat the butter until smooth and creamy, about 1-2 minutes. Add the marshmallow fluff, vanilla, and salt, mixing until combined. Gradually add the powdered sugar and mix until smooth.
Step 7. Drop spoonfuls of the frosting over the cake and spread evenly.
Step 8. Sprinkle the mini marshmallows evenly over the top.
Step 9. Crush the graham crackers and sprinkle evenly over the top.
Step 10. Break the Hershey bar into small pieces and scatter over the top.
Baking Tips
- Don’t overbake the cake. A dry cake won’t absorb the pudding as well.
- Use the handle of a wooden spoon or a wide straw to create holes large enough for the pudding to fill.
- Allow the cake to chill for the full 2 hours before frosting for the best texture.
- Prefer homemade cake? Try my Chocolate Mayonnaise Cake as the base instead of a boxed cake mix.
Storage
- Refrigerator: Store covered in the refrigerator for up to 4 days.
- Freezer: Freeze without the toppings for up to 2 months. Thaw overnight in the refrigerator before adding the graham crackers, marshmallows, and chocolate.
Love s’mores summer desserts? My S’mores Trifle is another crowd-pleasing treat that’s perfect for parties and gatherings.
S’mores Poke Cake Recipe FAQs
Unlike a traditional cake, a poke cake is filled after baking, allowing the chocolate pudding to soak into the cake for extra moisture and flavor.
Chocolate pudding adds moisture, flavor, and that signature soft texture poke cakes are known for. As it settles into the holes, it creates rich layers throughout the cake and helps keep each slice moist and delicious.
Yes! For an authentic campfire s’mores flavor, briefly broil the marshmallows until golden brown or use a kitchen torch just before serving.
More Poke Cake Recipes You’ll Love
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S’mores Poke Cake
Equipment
Ingredients
- 1 box chocolate cake mix plus ingredients called for on the box (water, oil, eggs)
- 1 box instant chocolate pudding mix 5.9 oz
- 3 cups milk
- ¾ cup butter softened
- 7 oz marshmallow fluff
- 1 teaspoon vanilla extract
- pinch of salt
- ¾ cup powdered sugar
- 2 cups mini marshmallows
- 4 sheets graham crackers crushed
- 1 Hershey candy bar broken into pieces
Instructions
- Spray a 9×13 baking dish with non-stick cooking spray.
- Prepare and bake the chocolate cake according to the package directions.
- Allow the cake to cool completely, then use a wide straw or the handle of a wooden spoon to poke holes all over the cake.
- In a mixing bowl, whisk together the pudding mix and milk until smooth.
- Pour the pudding over the cake, allowing it to fill the holes. Spread evenly over the top and refrigerate for 2 hours.
- For the frosting, beat the butter until smooth and creamy, about 1-2 minutes.
- Add the marshmallow fluff, vanilla extract, and salt. Mix until combined.
- Gradually add the powdered sugar and mix until smooth.
- Drop spoonfuls of the frosting over the cake and spread evenly.
- Sprinkle the mini marshmallows evenly over the top.
- Sprinkle the crushed graham crackers over the cake.
- Break the Hershey bar into pieces and scatter over the top before serving.
Notes
- Don’t overbake the cake, as a dry cake won’t absorb the pudding as well.
- Chill the cake for the full 2 hours before frosting for the best texture.
- For an authentic campfire flavor, lightly toast the marshmallows with a kitchen torch or under the broiler just before serving.
- Devil’s Food cake mix can be used for an even richer chocolate flavor.
- Store covered in the refrigerator for up to 4 days.
- For best results, use instant chocolate pudding mix rather than cook-and-serve pudding.
Nutrition
Brittany J says
Loved this recipe, had to try after a friend made it for a block party. I took the risk of sticking it back in the oven after I added the marshmallows and broiled on high just until the marshmallows browned. And then I took another commenter’s suggestion of using Hershey bars on top but put a little twist on it… With a room temperature bar and a vegetable peeler I curled pieces to add on top. Came out looking amazing and tasting even better!
Kristin says
Love the variation and so glad it was a hit! It is one of my favorites and tastes just like summer!
Tina Stitzel says
The recipe calls for the cake mix and 3 eggs. It says to pur the combined batter into the pan but without adding water it becomes extremely thick and difficult to pour. I added water to be able to remove it from the mixing bowl. Was the lack of water in the cake mix an error? Also as a tip I added broken Hershey chocolate bars instead of chocolate chips and it was very good!
Kristin says
Good catch! Yes, the water should be added to prepare cake mix as directed on box. I will correct now, sorry about that! Great idea on the chocolate bars, yum!