Oh boy! I don’t know about you, but my Pinterest board has been LOADED with poke cakes lately. Any time I browse, I come across chocolate ganache cakes, Boston cream, tiramisu, etc. All of them look so yummy and like something my family would love. Now I have one for you: the S’mores Poke Cake!
I decided last Friday to get to work on a new dessert. Since I already had boxed cake mix on hand (don’t judge, sometimes a Cookin’ Chick gets tired and needs a shortcut), along with some mini marshmallows, I decided to go the “‘s’mores” cake route. Not only was this incredibly simple to make (my youngest kiddo helped me), but it was definitely a hit! This recipe makes a 9 x 13 pan worth of cake, so plenty to share!
THE PERFECT CAKE TO TRANSFORM YOUR BOXED CAKE MIX INTO A GREAT SUMMER DESSERT FULL OF YUMMY LAYERS.
When you need a good dessert and don’t have a lot of time…..definitely make this delicious cake! It has a layer of moist chocolate poke cake on the bottom, with marshmallow frosting and a delicious s’mores topping. This is a real crowd winner, and it’s one of my favorite recipes for summer get-togethers.
INGREDIENTS NEEDED:
- 1 box chocolate cake mix *enough for 9 x 13 cake pan
- 3 eggs
- 1/3 cup vegetable oil
- 7 oz. marshmallow fluff (found in baking aisle)
- 12 oz. cool whip, thawed
- 2 cups crushed graham crackers
- 1 cup mini marshmallows
- 1 cup semisweet chocolate chips (feel free to substitute milk chocolate)
HOW TO MAKE S’MORES POKE CAKE:
- Grease a 9 x 13 baking pan with cooking spray and preheat oven to 350.
- In a mixing bowl, combine the cake mix, eggs, and oil with a hand mixer at medium speed.
- Mix well and pour mixture into prepared pan.
- Bake in oven for about 30-35 minutes, or until cooked through.
- Remove from oven and using the end of a wooden spoon, poke holes into the cake.
- In a microwave, heat the gooey marshmallow fluff until easy to stir.
- Pour fluff over cake evenly and spread so it goes into poked holes.
- Spread cool whip over fluff as evenly as you can.
- Sprinkle graham cracker crumbs, mini marshmallows, and chocolate chips on the top of the cake over cool whip.
- Place cake in refrigerator until ready to serve. Enjoy!
FREQUENTLY ASKED QUESTIONS:
Can you make poke cake the day before?
Absolutely! Of course, fresh is always best, but this easy smores cake recipe can be kept in an airtight container or your 9-inch pan covered in plastic wrap and enjoyed for 3-4 days.
What is a poke cake?
Poke cakes are a trendy, perfect summer dessert that takes an easy cake recipe and makes it impressive. All you do is poke holes into a rich cake and put some sort of icing that doubles as filling on top. This will send the icing into the holes to create a simple filled cake.
S'mores Poke Cake
Equipment
Ingredients
- 1 box chocolate cake mix *enough for 9 x 13 cake pan
- 3 eggs
- 1/3 cup vegetable oil
- 7 oz. marshmallow fluff found in baking aisle
- 12 oz. cool whip thawed
- 2 cups crushed graham crackers
- 1 cup mini marshmallows
- 1 cup semisweet chocolate chips feel free to substitute milk chocolate
Instructions
- Grease a 9 x 13 baking pan with cooking spray and preheat oven to 350.
- In a mixing bowl, combine the cake mix, eggs, and oil with a hand mixer at medium speed.
- Mix well and pour mixture into prepared pan.
- Bake in oven for about 30-35 minutes, or until cooked through.
- Remove from oven and using the end of a wooden spoon, poke holes into the cake.
- In a microwave, heat the gooey marshmallow fluff until easy to stir.
- Pour fluff over cake evenly and spread so it goes into poked holes.
- Spread cool whip over fluff as evenly as you can.
- Sprinkle graham cracker crumbs, mini marshmallows, and chocolate chips on the top of the cake over cool whip.
- Place cake in refrigerator until ready to serve. Enjoy!
Nutrition
Check out these other great poke cake recipes:
Chocolate Peanut Butter Earthquake Cake
