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S'mores Poke Cake

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by: Girl vs Dough
Updated Apr 18, 2017
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Dense milk chocolate cake topped with marshmallow pudding, cool whipped topping and crumbled Nature Valley granola bars. Tastes just like a s'more!

More About This Recipe

  • My family is a camping family. You know what I mean – we’ve been all over the country’s state parks, and we’ve got all the bells and whistles when it comes to camping gear to prove it: Percolator (for coffee, the Elixir of Life), chairs, stools, skewers, camping stove, grill top, lanterns, a lifetime supply of bug spray, a pop-up trailer that now only stays up by a 2-by-4 and very sloooooow, cautious steps inside… You get the idea. We’ve camped so much, our stuff is worn in and well-loved. The same goes for our usual camping menu, which consists of meat and cheese sandwiches, hot dogs, hamburgers, watermelon, eggs, bacon and s’mores. Lots and lots of s’mores. And then some more s’mores. While I wouldn’t trade my family’s love of camping for anything, I wouldn’t mind if we upped the ante a bit when it comes to what we eat out in the wilderness. And this S’mores Poke Cake is a perfect place to start! This cake is the easiest. This cake is the tastiest. This cake tells normal, boring ol’ s’mores who’s boss. And all it takes are a few simple ingredients to make your new favorite dessert, whether out on the trail or in your backyard. Get ready to STUFF your pie hole. Or s’mores hole. Whatever you call it.

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S'mores Poke Cake

  • Prep Time 10 min
  • Total 3 hr 0 min
  • Servings 12
  • Ingredients 10
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Cake Mix Milk Chocolate
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 package (10 oz) marshmallows
  • 1/2 cup milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla
  • 1 container (8 oz) whipped topping, thawed
  • 3 Nature Valley™ oats 'n honey crunchy granola bars, crumbled

Instructions

  • Step 
    1
    Preheat oven to 350°F (325°F for dark/nonstick pan). Lightly grease and flour the bottom only of a 13-by-9-inch baking dish and set aside.
  • Step 
    2
    In a large bowl, combine cake mix, water, oil and eggs. Using the paddle attachment of a stand mixer or an electric hand mixer, beat on low speed 30 seconds, then increase speed to medium and beat for 2 minutes.
  • Step 
    3
    Pour batter in prepared baking dish and bake 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool 15 minutes.
  • Step 
    4
    Meanwhile, make the marshmallow topping: In a small saucepan over medium heat, melt marshmallows and milk, stirring often, until smooth. Remove from heat and stir in lemon juice and vanilla.
  • Step 
    5
    Using the handle of a wooden spoon or spatula, poke holes in cake about every 1/2 inch. Pour marshmallow topping evenly over cake. Cover tightly with plastic wrap and chill 2 hours in refrigerator to set.
  • Step 
    6
    Remove plastic wrap from fully set cake and frost top with whipped topping. Sprinkle with Nature Valley granola bar crumbs and serve.

Nutrition

No nutrition information available for this recipe
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