S’mores Poke Cake

This S’mores Poke Cake turns the classic campfire treat into an easy chocolate dessert that feeds a crowd. Every slice has soft chocolate cake, a gooey marshmallow filling, crunchy graham cracker crumbs, and lightly toasted mini marshmallows on top.

It is the kind of dessert that looks special without requiring complicated baking skills. Use a boxed cake mix, let the filling soak into the warm cake, and chill it until you are ready to serve.

Save this one for summer cookouts, birthday parties, or busy days when you need something simple, cozy, and family-friendly.

Quick Recipe Snapshot

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 2 hours 45 minutes
• Servings: 15 slices
• Difficulty: Easy
• Best for: Potlucks, cookouts, birthdays, and family desserts
• Method: Baking and chilling
• Flavor: Chocolatey, gooey, marshmallow-filled, and graham-cracker sweet

Table of Contents

Why You’ll Love This S’mores Poke Cake

• It uses simple grocery-store ingredients.
• A boxed cake mix keeps the process beginner-friendly.
• The marshmallow filling makes every bite extra moist.
• It serves 15, so it is ideal for sharing.
• You can make the cake ahead and finish the topping before serving.
• It gives you chocolate, graham crackers, and toasted marshmallows without a campfire.

What Makes This Recipe Work

A poke cake is baked first, then filled through holes made across the surface. For this S’mores Poke Cake, the warm chocolate cake absorbs a mixture of marshmallow crème and sweetened condensed milk.

That filling is the key to a soft, rich cake. Graham crackers bring the classic s’mores flavor, while mini marshmallows toast quickly and are much easier to slice than large marshmallows.

Ingredients You’ll Need

• Chocolate cake mix: Use one 15.25-ounce box, plus the eggs, oil, and water listed on the package.
• Marshmallow crème: Adds the gooey marshmallow layer inside the cake.
• Sweetened condensed milk: Do not substitute evaporated milk; it is not sweet or thick enough.
• Graham crackers: Crushed crackers add the familiar honey-graham flavor.
• Mini marshmallows: They toast evenly and make serving easier.
• Hot fudge sauce: Gives the top an extra chocolate finish.
• Mini chocolate chips: Add a little texture and extra chocolate in every slice.

When baking for guests with food allergies, check every package label. The FDA’s allergen-labeling guidance is a useful reference, especially because cake mix, graham crackers, and marshmallow crème can contain wheat, milk, eggs, or soy.

Ingredient Notes and Easy Swaps

You can use devil’s food cake mix or your favorite regular chocolate cake mix. Keep the marshmallow crème and sweetened condensed milk exactly as written because they create the filling texture that makes this S’mores Poke Cake work.

If you do not want chocolate chips, leave them off. You can also add the graham cracker crumbs just before serving if you want the crunchiest topping.

How to Make S’mores Poke Cake

1. Heat the oven to 350°F. Grease a 9×13-inch baking pan or line it with foil and lightly spray it.
2. Mix and bake the chocolate cake according to the package directions. The center should spring back lightly, and a toothpick should come out clean or with a few moist crumbs.
3. While the cake is still warm, use the round handle of a wooden spoon to make holes across the surface. Space them evenly so the filling reaches every section.
4. Warm the marshmallow crème very briefly until it loosens. Stir it with the sweetened condensed milk until smooth.
5. Slowly pour the filling over the warm cake. Pause between pours so it has time to sink into the holes.
6. Cool the cake, then refrigerate it for about 2 hours.
7. Before serving, add crushed graham crackers, mini marshmallows, hot fudge sauce, and mini chocolate chips.
8. Broil for 30 to 60 seconds, only until the marshmallows turn golden. Stay beside the oven—the topping can burn fast.

Beginner Tips for Best Results

Use the blunt end of a wooden spoon, not a fork. Larger holes hold more filling and make the cake noticeably gooier.

Pour the marshmallow mixture over a warm cake, not a cold one. Warm cake absorbs it better. For clean slices, chill the cake fully before cutting.

Common Mistakes to Avoid

Do not confuse sweetened condensed milk with evaporated milk. Evaporated milk will make the filling thin and less sweet.

Do not walk away while broiling. The marshmallows can go from golden to burned in seconds. Also, do not add the marshmallow topping too early if you are making the dessert well ahead; it is best toasted near serving time.

Easy Variations

For a fall version, serve this S’mores Poke Cake with a little cinnamon in the graham cracker topping. For a kid-friendly party, add extra mini chocolate chips and skip the hot fudge drizzle until serving.

If you love s’mores desserts, link to this related S’mores Icebox Cake as another cool, make-ahead option. For a dessert table, pair it with Orange Creamsicle Cake for a bright citrus contrast.

What to Serve With Smores Poke Cake

Serve small chilled slices with coffee, cold milk, or vanilla ice cream. This rich cake also fits perfectly into a summer dessert spread with Easy Labor Day Desserts.

Make-Ahead Tips

Bake and fill the cake up to one day ahead. Cover and refrigerate it. Add the graham crackers, mini marshmallows, fudge sauce, and chocolate chips closer to serving so the top looks its best.

How to Store S’mores Poke Cake

Cover leftovers tightly and refrigerate for up to 3 to 4 days. The graham crackers soften over time, but the cake will still taste delicious.

Because this dessert contains dairy, refrigerate it within two hours of serving. Follow the USDA leftovers and food-safety guidance for safe storage.

Can You Freeze S’mores Poke Cake?

You can freeze the cake without the toasted marshmallow topping for up to two months. Wrap portions tightly, then thaw them overnight in the refrigerator. Add fresh toppings after thawing for the best texture.

How to Reheat

This S’mores Poke Cake is best chilled, but an individual slice can be warmed in the microwave for 15 to 20 seconds for a softer, gooier bite. Do not reheat the whole pan under the broiler after it has been refrigerated for several days.

For outdoor parties, keep the pan chilled and avoid leaving it out too long. FoodSafety.gov’s safe-food guidance is a helpful resource for handling refrigerated foods safely.

Nutrition Notes

Each slice has an estimated 310 calories. Exact values depend on the brands of cake mix, marshmallow crème, chocolate sauce, and toppings you use.

Frequently Asked Questions

Final Thoughts

This S’mores Poke Cake is a simple way to bring campfire flavor to a crowd-friendly dessert. The chocolate cake, gooey filling, graham crackers, and toasted marshmallows make every slice feel special.

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