Inside BruCrew Life

bake. eat. repeat.

Chocolate S’mores Pudding Cake

By - 88 Comments

Jump to Recipe

A graham cracker crust, chocolate pudding, and a marshmallow topping make this Chocolate S’mores Pudding Cake the perfect summer dessert for picnics and parties.

A white plate with a piece of chocolate s'mores pudding cake on it with graham crackers, chocolate bars, and marshmallows on top

By now you know that I love all things s’mores, but I still do not love the sticky mess that comes from kids roasting marshmallows.

Even with older children comes the scariness of a pointy stick and fire.  It must be the mom in me that cringes when those two things get together.  I realize that I am not alone in this aversion to how s’mores are made when I talk with friends.

But there is something about the summer, and the need for all things s’mores.  I have been having fun creating s’mores that do not need campfires to be enjoyed this summer.

These S’mores Cookie Cups were one sweet treat that I can’t wait to make again.

Two white plates with pieces of chocolate s'mores pudding cake on them

One of my favorite summer time desserts is the poke cake.  Poke cakes have been around for quite a long time, but every so often I have a comment wanting to know what it means.

What is a Poke Cake?

A poke cake is exactly what it sounds like.  You bake a cake and then while it is warm, you POKE it with a fork or the end of a wooden spoon.

This creates holes or pockets for a filling to collect. Sweetened condensed milk, Jell-O, or pudding are usually the three things you drizzle into those holes.

Since graham crackers, chocolate, and marshmallows are the three components of a good s’mores, I made sure this chocolate poke cake had plenty of each.

A white plate on a blue towel with a square of chocolate s'mores pudding cake and a fork on it

This cake starts with a graham cracker crust that you bake the cake on top of.  I happen to like cake mixes, so that is all I ever use for poke cakes.  If you want to make a homemade chocolate cake, feel free too.

How to make a pudding cake:

  • Make and bake a chocolate cake mix. (full recipe at bottom of post)
  • Let the cake cool about 10 minutes.  Then poke it with the end of a wooden spoon.  Be careful not to push through the crust on the bottom.
  • Whisk together the pudding mix and milk and pour it into the holes in the cake before it sets up too much.
  • Use the back of the spoon to gently smooth and press the pudding into the holes.  Gently tap the cake pan on the counter to help the pudding settle into the holes.
  • Let it cool for about 30 minutes on the counter, then place it in the refrigerator until chilled.

A close up picture of a white plate with a piece of chocolate s'mores pudding cake on it

How to top a Chocolate S’mores Pudding Cake:

  • Stir together a jar of marshmallow cream and one container of Cool Whip.  Go ahead and taste a spoonful because I know you want to.  I did too!!!
  • Spread it on top of this Chocolate S’mores Pudding Cake.  FYI it’s also amazing on this Peanut Butter Fudge Poke Cake.
  • Top the cake with some chopped up Hershey’s candy bars, graham crackers, and marshmallows because more s’mores goodness is always a good idea.

Now enjoy your summer s’mores without the danger of getting your eye poked out or sitting on a sticky marshmallow-ed chair.  It’s a summer win!!!

CLICK HERE TO PIN THIS RECIPE FOR LATER!

A square photo of a white plate with a square of chocolate s'mores pudding cake

More easy s’mores recipes:

Connect with Inside BruCrew Life! Follow us on social media, so you never miss a post.

Email Subscription | Facebook | Pinterest | Twitter | Instagram | Bloglovin

I also created a fun new Facebook group, and I would love for you to join. It’s a group where you can share your favorite recipes, ask questions, share photos, and see what’s new with the BruCrew. If you would like to check it out, you can request to join HERE.

Yield: 24 pieces of cake

Chocolate S’mores Pudding Cake

Chocolate S’mores Pudding Cake

A graham cracker crust, chocolate pudding, and a marshmallow topping make this Chocolate S'mores Pudding Cake the perfect summer dessert.

Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes

Ingredients

  • 2 cups graham cracker crumbs
  • 8 Tablespoons unsalted butter, melted
  • 1 box chocolate cake
  • 1 (3.9 ounce) box instant chocolate pudding
  • 2 cups milk
  • 1 (8 ounce) container Cool Whip, thawed
  • 1 (7 ounce) jar marshmallow cream
  • 3 full size Hershey chocolate bars, chopped
  • 1 cup graham cracker chunks
  • 1 cup miniature marshmallows

Instructions

  1. Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick baking spray.
  2. Combine the graham cracker crumbs and melted butter. Press into the bottom of the prepared pan.
  3. Prepare the cake mix according to the box directions. Spoon the batter on top of the prepared crust. Bake for 28 minutes or until a toothpick inserted in the center comes out clean.
  4. Let the cake cool for 10 minutes. Use the handle of a wooden spoon to gently poke holes all over the top of the cake. Use a napkin to keep the spoon clean while you do this.
  5. Whisk together the pudding mix and milk. Pour over the top of the warm cake, trying to get the pudding in the holes.
  6. Use the back of a serving spoon 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.
  7. Cool for 30 minutes on the counter, then refrigerate until chilled all the way through.
  8. Stir together the whole container of thawed Cool Whip and the whole jar of marshmallow cream gently. Spread over the cooled cake.
  9. Top with the chopped up candy bars, graham cracker chunks, and marshmallows. Store in a sealed container in the refrigerator.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 149Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 98mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 2g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Cakes & Cupcakes
Two pictures of chocolate s'mores pudding cake collaged together with a dark brown text boxChocolate S'mores Pudding Cake

(original photo from June 2014)

*The post for Chocolate S’mores Pudding Cake was originally posted June 2014. The photos and post were updated July 2017 and then republished July 17, 2018.

Related Posts:

Comments

  3. Shaina says

    Can you believe I’ve never made a poke cake before? What is wrong with me? I love s’mores too, maybe this will be my first foray into poke cake-making!

    Reply

  6. Nancy [email protected] says

    I made a pudding cake for my birthday last week and the recipe that I used from another site said to wait till the cake was completely cool! My cake came out very crumbly and the pudding really didn’t spread well. I SO wish I had this recipe instead because I know it would of been a success!

    Reply

  8. Wendy says

    You were able to fit all of the yummy flavors of s’mores into this poke cake with the added bonus of creamy pudding! That top chocolaty photo is mouth watering!

    Reply

  11. Mary Frances says

    Poke cake is by far the most fun dessert to make ever! Poking a cake, like how fun is that?? Double chocolate smores, now my tummy is thinking how fun this will be!

    Reply

  29. Amy @ Amy's Healthy Baking says

    GAH Jocelyn I need to move into your neighborhood and eat all of your treats!! Are there any houses for sale?? 😉 This chocolate pudding cake looks SO good! And those gooey streaks inside… Seriously pure bliss right there. Yet another thing I want to try making — thanks for the inspiration!! 🙂

    Reply

  33. Kim says

    This cake looks amazing. Just wondering… Do you think I could toast the marshmallow creme mixture on the top w/ a creme brulee torch? Would it toast?

    Reply

  35. Amy says

    Hi there! I have this cake in my fridge now un-iced. I think I messed it up though. The pudding mix was a liquid when I poured it and did go all over to the sides and hardly in the holes!!!! Im going to go ahead and ice it since it still edible! im just not happy with how I made it turn out. Ill have to try it again after this one gets eaten!!!!! 🙂

    Reply

    • Jocelyn Brubaker says

      You do want the pudding to be more liquid when you pour it so it does go into the holes. But yes, you almost have to very slowly pour it into each hole. Try using a spatula to press the pudding down into the holes gently before you put the topping in. Believe me, it will still taste amazing! 🙂

      Reply

  36. Amy says

    Hi again! Well the pudding may not have done exactly what it was supposed to, but I iced it and tried some with my husband and daughter. It was………amazing! !!!!!! My goodness, I guess you just can’t go wrong with these amazing flavors!!!! The cake is still very pretty, too! It will not last long in our fridge!

    Reply

  38. Laura Beaupre says

    I made the chocolate s’more pudding cake today , was having a hard time getting the pudding into the holes ,hubby suggested I use a short Turkey baster , worked perfectly . Hope you like this little tip .

    Reply

    • Jocelyn says

      Yes, you could do cupcakes instead, but I would recommend baking them in the foil liners. Then gently make holes in each cupcake for the pudding. Cupcakes might be pretty messy though. Just an FYI. Let me know how you like them!

      Reply

  40. Danielle says

    This cake looks amazing…I want to make it for my son’s first birthday party tomorrow. One question, is the frosting really sweet from the marshmallow creme or does the cool whip chill out the sweetness? I don’t want it to be too sweet. Thank you!!

    Reply

    • Jocelyn says

      I didn’t think it was overly sweet. It has a good marshmallow topping flavor. I’m actually doing another variation of this cake tonight with the same topping 🙂 I hope you enjoy it!!

      Reply

  42. Melinda says

    Could the frosting be torched for a little toasted-marshmallow flavor or does the cool whip not lend itself to that?

    Reply

    • Jocelyn says

      You could use a kitchen torch to very carefully toast the top marshmallows. I would be careful though because of the Cool Whip topping.

      Reply

    • Jocelyn says

      I haven’t tried it that way because no one in our family has a gluten free allergy. But I think it would work just fine if you substituted those ingredients instead. Let me know how it works for you if you try it!

      Reply

  48. Jamie says

    Does the cake need to stay refrigerated? If I make it the night before, should it stay refrigerated until i serve? Or, should i take it out in advance so it comes to room temp?

    Reply

  49. TonyJay says

    Pouring the pudding seemed a bit intimidating so I used a ziplock bag. I use this for frosting too. It worked perfect!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Or, you can subscribe without commenting.