Easy, Gooey S’mores Poke Cake
You will love this recipe for S’mores Poke Cake if you want a showstopping dessert that starts with a simple box of cake mix. It has all the cozy campfire flavors you love: toasty marshmallows, rich chocolate, and crunchy graham crackers, all sitting on top of a soft, moist cake. This smores cake is perfect for busy weeknights, girls’ nights, or last‑minute potlucks when you need something sweet, cute, and completely stress free.
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Ingredients for S’mores Poke Cake
- 1 (15.25 ounce) box yellow cake mix
- Eggs, oil, and water as called for on the cake mix box
- Nonstick cooking spray (for the cake pan and marshmallows)
- 1 (about 12 ounce) jar marshmallow sundae topping
- ½ to ⅔ of a 16-ounce container canned chocolate frosting
- 4 cups mini marshmallows, or enough to generously cover the cake
- 3 to 4 full graham cracker sheets, roughly broken or crumbled
- ¼-½ cup hot fudge topping
How to Make S’mores Poke Cake
1. Prepare the pan. Preheat the oven according to the cake-mix directions, usually 350°F. Coat a broiler-safe 9×13-inch metal pan with nonstick cooking spray.
2. Bake the cake. Prepare the cake mix with the eggs, oil, and water listed on the box. Pour the batter into the pan and bake as directed, until a toothpick inserted in the center comes out clean.
3. Poke the cake. Let the cake cool for 10–15 minutes. Using the handle of a wooden spoon, poke holes about 1 inch apart without pushing completely through the cake.
4. Add the marshmallow topping. Warm the marshmallow topping until pourable, then spoon it over the warm cake. Gently spread and press the topping into the holes. Allow it to sit for 5–10 minutes; some topping may remain on the surface.
5. Cool the cake. Let the cake cool completely. Refrigerate it for about 30 minutes to help the marshmallow filling set.
6. Frost the cake. Spread ½–⅔ of the container of chocolate frosting (do not substitute homemade frosting for this one) over the cake in a thin, even layer. Refrigerate for another 15–30 minutes while positioning the oven rack approximately 6 inches below the broiler.
One small note: the frosting may soften slightly beneath the broiler, but chilling it first and using only a brief burst of heat should keep it from becoming excessively runny.
7. Add the toppings. Break some graham crackers into pieces. Cover the frosting generously with mini marshmallows, then scatter the graham cracker pieces over and between them.
8. Broil. Broil for 30–60 seconds, watching continuously, until the marshmallows are toasted. Remove the cake immediately to prevent the marshmallows or graham crackers from burning.
9. Serve. Let the cake cool for a few minutes, then cut it into slices. Warm the hot fudge until pourable and drizzle it over each slice immediately before serving. Refrigerate the cake for at least 1 hour first if you prefer cleaner slices.
Pro Tips
- Use a metal baking pan. Because the cake will be placed under the broiler to toast the marshmallows, bake it in a metal 9×13-inch pan. Glass and ceramic baking dishes are generally not broiler-safe and could crack or shatter under the intense heat.
- Use canned frosting. Store-bought chocolate frosting is more stable under the broiler than homemade buttercream. Chill the frosted cake before adding the marshmallows, and broil only until they are toasted. Homemade buttercream can melt and run under the intense heat.
- Watch the broiler closely. Toasted marshmallows can burn in seconds. I leave the oven door cracked and keep my eyes on them the entire time.
- If you love extra chocolate, you can add a small handful of mini chocolate chips on top with the graham crackers. You could also use chocolate cake mix instead of yellow for a more intense chocolate poke cake twist
- Make it ahead. This s’mores poke cake can be covered tightly and refrigerated for 2–3 days. For the freshest texture and appearance, wait to add the toasted marshmallows, graham cracker pieces, and hot fudge until shortly before serving. Let the cake sit at room temperature for 15–20 minutes to take off the chill. If you prefer a warm slice, microwave individual servings for about 10–15 seconds, keeping in mind that the frosting will soften.
FAQs
Can I use a different cake flavor?
Yes. Yellow cake is classic, but white, French vanilla, or chocolate all work. Chocolate cake will taste more like a rich brownie based s’more.
Can I use regular marshmallows instead of mini?
Yes. Cut regular marshmallows in half or into quarters and arrange them evenly over the chocolate frosting with the cut sides facing up. Watch them continuously under the broiler because larger marshmallows may toast unevenly. Mini marshmallows are still recommended because they provide more even coverage and toast more quickly.
How do I store S’mores Poke Cake?
Cover the pan and refrigerate for up to 3 days. The graham crackers will soften over time, but the cake still tastes great. For a little crunch, add a few fresh graham crumbs on top right before serving leftovers. I also recommend adding some extra hot fudge on top of leftovers.
Can I freeze this cake?
I do not recommend freezing once the marshmallows and graham crackers are on top because the texture changes when you defrost them.
I love how this S’mores Poke Cake turns a simple box of yellow cake mix into a fun, pretty dessert that feels totally party ready. It gives you all the flavor of a gooey s’more without a campfire, and it comes together with shortcuts that are perfect for busy schedules.
If you love easy poke cake recipes that look impressive with very little effort, this smores cake absolutely belongs in your dessert rotation.
S'mores Poke Cake
Ingredients
- 1 box yellow cake mix 15.25 ounces
- Eggs, oil, and water in the amounts called for on the cake mix box
- Nonstick cooking spray for the cake pan and marshmallows
- 1 jar marshmallow sundae topping about 12 ounces
- ½ to ⅔ of a 16-ounce container canned chocolate frosting
- 4 cups mini marshmallows or enough to generously cover the cake
- 3 to 4 full graham cracker sheets roughly broken or crumbled
- ¼-½ cup hot fudge topping
Instructions
- Preheat the oven according to the cake-mix directions, usually 350°F. Coat a broiler-safe 9×13-inch metal pan with nonstick cooking spray.
- Prepare the cake mix with the eggs, oil, and water listed on the box. Pour the batter into the pan and bake as directed, until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10–15 minutes. Using the handle of a wooden spoon, poke holes about 1 inch apart without pushing completely through the cake.
- Warm the marshmallow topping until pourable, then spoon it over the warm cake. Gently spread and press the topping into the holes. Allow it to sit for 5–10 minutes; some topping may remain on the surface.
- Let the cake cool completely. Refrigerate it for about 30 minutes to help the marshmallow filling set.
- Spread ½–⅔ of the container of chocolate frosting (do not substitute homemade frosting for this one) over the cake in a thin, even layer. Refrigerate for another 15–30 minutes while positioning the oven rack approximately 6 inches below the broiler.One small note: the frosting may soften slightly beneath the broiler, but chilling it first and using only a brief burst of heat should keep it from becoming excessively runny.
- Break some graham crackers into pieces. Cover the frosting generously with mini marshmallows, then scatter the graham cracker pieces over and between them.
- Broil for 30–60 seconds, watching continuously, until the marshmallows are toasted. Remove the cake immediately to prevent the marshmallows or graham crackers from burning.
- Let the cake cool for a few minutes, then cut it into slices. Warm the hot fudge until pourable and drizzle it over each slice immediately before serving. Refrigerate the cake for at least 1 hour first if you prefer cleaner slices.
