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.
(photos updated July 2017)
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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.
How to make a Chocolate S’mores Pudding Cake:
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 these cakes. If you want to make a homemade chocolate cake, feel free too.
Let the cake cool about 10 minutes. Then poke it with the end of a wooden spoon. There is no right way to do this, but be a little more careful with this cake because of the crust.
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. I also like to 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.
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 for Summer Parties:
- 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
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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 butter, melted
- 1 box chocolate cake
- 1 - 3.9 ounce box instant chocolate pudding
- 2 cups milk
- 1 - 8 ounce container Cool Whip
- 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 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, then refrigerate until chilled all the way through.
- Stir together the Cool Whip and marshmallow cream gently. Spread over the cooled cake. Top with the chopped up candy bars, graham cracker chunks, and marshmallows. Cut into 24 pieces of cake. Store in a sealed container in the refrigerator.
(original photo from June 2014)
*This post was originally posted June 2014.
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 .
Jocelyn says
That’s an awesome tip! Give your husband a high five from me!
LB says
Can this be made as cupcakes instead? Looks delicious!
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!
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!!
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!!
Claire says
I made this today and my family loved it! Thanks for sharing!
Melinda says
Could the frosting be torched for a little toasted-marshmallow flavor or does the cool whip not lend itself to that?
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.
Jen says
This was incredibly delicious and impressed my in laws friends! Thanks so much!
OH LA LATKES says
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
Susan says
Can’t get the recipe to print.
Jocelyn says
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.
Dana says
Ever make this gluten free with GF graham crackers and a GF chocolate cake?
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!
Elizabeth McCormack says
I don’t think it I supposed to 8 table spoons of butter way to much
Jocelyn says
The recipe is correct as written. One melted stick of butter (8 Tbsp.) stirred into the graham cracker crumbs makes a great crust!
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?
Jocelyn says
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!!!