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.
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.
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.
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.
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!!!
More easy s'mores recipes:
- S'mores Cheesecake Fluff Salad - this easy fluffy dessert salad is loaded with marshmallows, chocolate chunks, and graham crackers
- Milk Chocolate S'mores Fudge - pockets of gooey marshmallows & crunchy graham crackers give this chocolate fudge a fun s'mores flair
- S'mores Coffee Milkshake from Shugary Sweets - coffee and marshmallow goodness turn this milkshake into a fun summer drink
- No Bake S'mores Mousse Jars from Love from the Oven - jars of pudding, graham crackers, and Cool Whip make a fun and easy dessert
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.
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
- Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick baking spray.
- Combine the graham cracker crumbs and melted butter. Press into the bottom of the prepared pan.
- 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.
- 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.
- Whisk together the pudding mix and milk. Pour over the top of the warm cake, trying to get the pudding in the holes.
- 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.
- Cool for 30 minutes on the counter, then refrigerate until chilled all the way through.
- Stir together the whole container of thawed Cool Whip and the whole jar of marshmallow cream gently. Spread over the cooled cake.
- Top with the chopped up candy bars, graham cracker chunks, and marshmallows. Store in a sealed container in the refrigerator.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount 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.
(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.
Leah
I am planning to bake this one day ahead of time and chill with the pudding layer. Should I do the cool whip/marshmallow the day before as well, or will it work better to add that and the toppings on the day we plan to eat it?
Jocelyn
I personally like to make and add the topping the day we eat this cake. But it can be made ahead of time, if needed.
Suzanne
Made this but the marshmallow Cool whip layer was runny. I did not put it on until after refrigerating and the cake and the pudding were completely cool. Even popped it in the freezer for a little bit. Still tasted great but had to spoon it up over the top of it upon serving..
Jocelyn
Did you thaw your Cool Whip on the counter, microwave, or refrigerator? Cool Whip has to thaw in the fridge, or it can loose its texture. How did you mix the Cool Whip and marshmallow? If you used a mixer, that can also cause it to loose its fluffy texture. I can't think of any other other reason why it would be runny. I'm so sorry it didn't work for you, but I'm glad it stilled tasted great.
Melissa
My family preferred it without the crust, otherwise it was delicious!
Ashley
Can you use cook and serve pudding instead of instant ??
Jocelyn
I have never tried that one, but it should work. Make sure to spoon the warm/hot pudding into the holes before it sets up. You want it to cool and set up in the cake. You can also tap the pan gently on the counter to help the pudding settle into the holes before putting it into the refrigerator. I hope you enjoy the cake!
Nida
Did you use instant pudding mix or cook n serve
Jocelyn
The ingredients list calls for 1 box of instant chocolate pudding. I hope you enjoy the cake.
Sindy
Is the pudding size correct? 3.9 doesn’t sound correct.
Jocelyn
It is correct...at least the one I bought said that size. It doesn't matter what brand as long as it is the 4 serving box.
TonyJay
Pouring the pudding seemed a bit intimidating so I used a ziplock bag. I use this for frosting too. It worked perfect!
Jamie
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?
Jocelyn
Yes, this cake needs to be refrigerated because of the pudding and Cool Whip, so I would serve it right from the fridge. I hope you enjoy it!!!
Elizabeth McCormack
I don’t think it I supposed to 8 table spoons of butter way to much
Jocelyn
The recipe is correct as written. One melted stick of butter (8 Tbsp.) stirred into the graham cracker crumbs makes a great crust!
Dana
Ever make this gluten free with GF graham crackers and a GF chocolate cake?
Jocelyn
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!
Susan
Can’t get the recipe to print.
Jocelyn
I just tried it and it printed fine on my computer. Make sure your printer is set to print from the browser window you are using.
OH LA LATKES
Oh my! This cake looks fantastic.
Can you imagine that I've never had s'mores? I think I need to recreate this recipe asap. <3
E || OH LA LATKES
Jen
This was incredibly delicious and impressed my in laws friends! Thanks so much!
Melinda
Could the frosting be torched for a little toasted-marshmallow flavor or does the cool whip not lend itself to that?
Jocelyn
You could use a kitchen torch to very carefully toast the top marshmallows. I would be careful though because of the Cool Whip topping.
Claire
I made this today and my family loved it! Thanks for sharing!