A graham cracker crust, chocolate pudding, and a marshmallow topping make this Chocolate S’mores Pudding Cake the perfect summer dessert for picnics and parties.

By now you know that I love all things s’mores, but I still do not love the sticky mess that comes from kids roasting marshmallows.

Even with older children comes the scariness of a pointy stick and fire.  It must be the mom in me that cringes when those two things get together.  I realize that I am not alone in this aversion to how s’mores are made when I talk with friends.

But there is something about the summer, and the need for all things s’mores.  I have been having fun creating s’mores that do not need campfires to be enjoyed this summer.

A poke cake is exactly what it sounds like.  You bake a cake and then while it is warm, you POKE it with a fork or the end of a wooden spoon.

This creates holes or pockets for a filling to collect. Sweetened condensed milk, Jell-O, or pudding are usually the three things you drizzle into those holes.

Since graham crackers, chocolate, and marshmallows are the three components of a good s’mores, I made sure this chocolate poke cake had plenty of each.


  • 2 cups graham cracker crumbs
  • 8 Tablespoons butter, melted
  • 1 box chocolate cake
  • 1 - 3.9 ounce box instant chocolate pudding
  • 2 cups milk
  • 1 - 8 ounce container Cool Whip, thawed
  • 1 - 7 ounce jar marshmallow cream
  • 3 full size Hershey chocolate bars, chopped
  • 1 cup graham cracker chunks
  • 1 cup miniature marshmallows


  1. Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick baking spray.
  2. Combine the graham cracker crumbs and melted butter. Press into the bottom of the prepared pan.
  3. .............................................

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