Cale often makes fun of me for my sweet tooth, but I swear to you that I was just born this way! Must be my sweet personality!

In any case, it is definitely the reason for my love of baking.  I really enjoy creating decadent treats, especially for those I love.  This s’mores poke cake was originally made to celebrate my grandma’s birthday.  She happens to be a big fan of marshmallow, so every time I think of a dessert for her, I think of something marshmallow-y.  Hunter was under the weather on the day we were supposed to take our cake to the celebration, so we made a new one for the next family gathering… and boy, was it a hit!

I love poke cakes.  They are easy, relatively quick, and ultimately really impressive and over-the-top delicious.  If you’ve never made a poke cake, the concept is essentially to take something pretty good (a boxed cake mix) and turn it into something spectacular by doctoring it up a bit.

For this one, we started with a chocolate cake. Follow the box directions to make a 9 x 13 cake. Once it’s completely cool, it’s time to poke your holes. I normally just use a fork to poke holes across the entire surface of the cake. However, because the marshmallow creme doesn’t sink in to the smaller holes as well, I followed up by poking some larger holes throughout with the handle end of a wooden spoon.  This allows the marshmallow goodness to really get into the cake.

After the holes are poked, it’s time to start adding all the extras. First, I poured one can of sweetened condensed milk over the surface of the cake and spread it around until it was all soaked in.

Then, I got my marshmallow creme ready to go. I split my jar of marshmallow creme into two equal parts. Since we’re putting this in the microwave, warming it in 2 parts will keep it from overflowing and making a sticky mess all over your microwave! Put the first half of your marshmallow creme into a microwave safe bowl and heat for about 30 seconds, or until it’s a pourable consistency. Stir and spread this over half of your cake, making sure to get it into the larger poked holes. You’ll need to work quickly as the creme will get more difficult to spread as it cools. Repeat this process with the remaining marshmallow creme, making sure the entire cake gets smothered in marshmallow goodness!

Let the marshmallow fluff cool before adding the rest of the toppings. Otherwise, the whipped topping can melt and the final product just doesn’t look as pretty.

Once cooled, cover the cake with one thawed container of whipped topping. You can absolutely make your own whipped cream if you prefer, I have before and it turned out great! But this is meant to be an easy recipe post, so we’re keeping it simple with the store bought stuff today!

 

After the whipped topping, it’s time for our s’mores toppings! These include 3-4 crushed graham cracker squares, one cup of mini marshmallows, and one cup of milk chocolate chips.

As you can see, this was Hunter’s favorite part… He stole his first ever marshmallow and kept trying to come back for more!

 

Your cake is all ready to go! Cover and refrigerate until ready to serve. In the highly unlikely event of leftovers, the cake will keep pretty well in the fridge for about 3 days.

Heavenly S’mores Poke Cake

1 Boxed Chocolate Cake Mix (prepared according to package directions)

1 Can (14 oz) Sweetened Condensed Milk

1 Container (7 oz) Marshmallow Creme

1 Container Whipped Topping

3-4 Graham Cracker Squares, Crushed

1 Cup Mini Marshmallows

1 Cup Milk Chocolate Chips

Mix the boxed cake mix according to package directions and pour into a greased 9×13 pan. Follow box instructions for baking temperature and time.

Allow the cake to cool completely. Poke holes with a fork across the entire surface of the cake. Poke larger holes throughout by using the handle end of a wooden spoon.

Pour can of sweetened condensed milk over the cake, spreading to cover completely.

Heat half of the marshmallow creme in a microwave safe container for about 30 seconds. Stir and quickly spread over half of the cake. Repeat with the second half of the creme, making sure to cover the entire cake.

Allow the marshmallow creme to cool, then cover with the whipped topping.

Finally, sprinkle the crushed graham cracker, mini marshmallows, and chocolate chips. Cover and refrigerate until ready to serve.

Hope you enjoy!

Love,

Hunter and Mama