S’mores Poke Cake made with a chocolate cake mix, then topped with marshmallow cream, graham cracker crumbs, marshmallows and chocolate.It’s National S’mores Day today! Happy Day to us all! To celebrate, I’ve got this delicious recipe for S’mores Poke Cake. It’s one of those cakes that looks really impressive but it’s actually incredibly easy to make. Love those! Enjoy!
Be sure to scroll down to see a bunch of other S’mores recipes I’m sharing today!
S’mores Poke Cake
- 1 16-oz box cake mix + ingredients required on the box
- 1 7-oz container marshmallow cream
- 1/4 cup milk
- 1 1/2 cups crushed graham crackers (1 sleeve)
- 1/2 cup melted chocolate (or ganache, or chocolate sundae syrup)
- 2 cups mini marshmallows
- 1/2 cup mini chocolate chips
- Prepare and bake cake mix in a 9×13 pan according to package directions. Once cake is done baking, let cool while you prepare the s’more toppings.
- Remove the lid and liner from the marshmallow cream packaging and microwave for 30 seconds. Transfer to a small bowl and stir in the 1/4 cup of milk. Microwave for another 30 seconds and stir until smooth.
- Using the handle of a wooden spoon, poke holes in the cake at about 1 inch intervals. Pour marshmallow cream mixture over cake, doing your best to pour over the holes. You can use a rubber scraper to even out the marshmallow cream over the cake.
- Sprinkle with crushed graham crackers. Drizzle some of the melted chocolate on top of the graham crackers, then sprinkle the mini marshmallows on top. Pour the rest of the melted chocolate on top of the marshmallows. Finish by sprinkling the mini chocolate chips on the very top. Store cake in the fridge for about an hour before serving to allow the marshmallow cream to seep down into the cake. Refrigerate any leftovers.
Ingredients
- 1 16- oz box cake mix + ingredients required on the box
- 1 7- oz container marshmallow cream
- 1/4 cup milk
- 1 1/2 cups crushed graham crackers 1 sleeve
- 1/2 cup melted chocolate or ganache, or chocolate sundae syrup
- 2 cups mini marshmallows
- 1/2 cup mini chocolate chips
Instructions
- Prepare and bake cake mix in a 9x13 pan according to package directions. Once cake is done baking, let cool while you prepare the s'more toppings.
- Remove the lid and liner from the marshmallow cream packaging and microwave for 30 seconds. Transfer to a small bowl and stir in the 1/4 cup of milk. Microwave for another 30 seconds and stir until smooth.
- Using the handle of a wooden spoon, poke holes in the cake at about 1 inch intervals. Pour marshmallow cream mixture over cake, doing your best to pour over the holes. You can use a rubber scraper to even out the marshmallow cream over the cake.
- Sprinkle with crushed graham crackers. Drizzle some of the melted chocolate on top of the graham crackers, then sprinkle the mini marshmallows on top. Pour the rest of the melted chocolate on top of the marshmallows. Finish by sprinkling the mini chocolate chips on the very top. Store cake in the fridge for about an hour before serving to allow the marshmallow cream to seep down into the cake. Refrigerate any leftovers.
Here are more amazing S’more recipes:
Solar S’mores (a fun project for kids!)
Laura says
I can’t wait to try this cake!!!!!!
marina says
thanks for sending these to me. I can’t wait to try your Smore’s Poke Cake. It looks delicious.
Kara says
This looks so good Jessica! I love poke cakes, I really should make them more often.