S'mores Poke Cake
A delicious and easy poke cake combining all the delicious flavors of s'mores. Graham crackers, chocolate and marshmallows make this cake out of this world.
Ingredients
- 1 box white cake mix
- 3 eggs
- 1/2 c neutral cooking oil
- 1 cup water
- 1 3.4 oz pkg cook & serve chocolate pudding (can use instant pudding too)
- 1 8 oz tub cool whip
- 15 sheets graham crackers
- 1 7oz jar marshmallow fluff
- 2 cups milk (can use 2% or skim)
- 2 tbsp chocolate chips
- 2 tbsp mini marshmallows
Instructions
- Spray a 9 x 13 inch glass dish with non stick cooking spray.
- Preheat the oven to the directions on the white cake mix box.
- Mix the cake mix, oil, water, and eggs on medium speed for 2 minutes. Or as the box specifies.
- Spread the cake batter into the 9 x 13 inch dish. Then break six graham cracker sheets in half. Place the 12 halves of graham cracker on top of the batter. Push each one down with your finger until partially submerged. See picture above.
- Bake according to the package directions on the white cake mix box. About 20-25 minutes. Or until a toothpick inserted in the center comes out clean.
- While the cake is cooking, cook the pudding according to the package instructions using the 2 cups of milk. Allow to cool for a few minutes but not so much that is completely sets. You will pour it over the warm cake.
- Take the cake out of the oven and then poke holes all over the cake with the bottom of a wooden spoon. This doesn't have to be perfect, but you want enough holes where the pudding can seep in.
- Pour the pudding over the warm cake. Spread evenly with a spoon so that it seeps into the holes.
- Empty the contents if the marshmallow fluff onto the top of the cake and spread evenly. It will eventually even out with the warmth of the cake and pudding melting it a bit as you go. It will look like a hot mess, just keep going, it's going to be all covered up with cool whip.
- Break eight more sheets of graham crackers in half. Then spread the halves evenly on top of the fluff. This will soften under the cool whip and as the cake cools.
- Allow the cake to cool at this point for 15 minutes.
- After cooling, empty the tub of cool whip on top of the cake. Spread evenly over the graham cracker layer.
- Crush any remaining graham crackers (I prefer two sheets) and sprinkle evenly on top of the cool whip. Then top with the chocolate chips and mini marshmallows.
- Allow the cake to cool in the fridge for 2 hours before serving.