S'mores Poke Cake

4.15 from 14 votes

This easy S'mores Poke Cake combines chocolate cake, pudding, marshmallow frosting, graham crackers, and chocolate for the ultimate summer dessert.

Prep Time20

Cook Time35

Chill Time2

Total Time2 55

Course: Dessert

Cuisine: American

Servings:

Calories: 346kcal

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

Spray a 9x13 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.

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.