S'mores Poke Cake Recipe
Meg Flint Archives

Luscious and Easy S’mores Poke Cake Recipe

Jump to Recipe

S’mores have been a big part of my life since I was a little girl. I was a Girl Scout from the time I was in Elementary School until I graduated from High School. Anytime that we would go camping together as a troop we would have s’mores. And when all of us girls had graduated and gone off into the adult world, we still would find ourselves sharing s’mores-inspired recipes with each other from time to time.

When I found out that August 10th is National S’mores Day I knew I had to come up with a dessert worthy of the day. I wanted to do something more “sophisticated” like chocolate truffles or cake pops, but I’m a busy Mama. I don’t have time for fancy desserts these days. So I came up with a poke cake recipe. It’s simple, it’s easy and it’s yummy!

S'mores Poke Cake Recipe

Disclaimer: Some of the links in this post are affiliate links. I will receive commission for any purchase made through those links at no additional cost to you. Prices subject to change at any time.

Ingredients Worthy of a S’mores Poke Cake

The ingredients for this S’mores poke cake are simple. It may seem like you need a lot, but once you go to make it you’ll realize it really isn’t that much stuff. So are you ready to make your own S’mores Poke Cake? Great! Here’s what you need:

Once you have everything gathered, you want to head to the kitchen!

Make That Cake

Making the cake is just as easy as gathering the ingredients. First, you want to prepare your cake according to the directions on the box. For a poke cake like this one, you’ll want to use a 13″x9″ cake pan and bake the cake accordingly.

After the cake has finished baking, you need to let it cool. Once it has cooled, then it’s time to poke the holes! This part is fun. It doesn’t have to be pretty, but you do want it to be fairly even. Each row should have 4 to 5 holes in it. Don’t poke holes too close together or you risk the cake falling apart when you go to cut it. (Side note: my kids were baking with me and I totally forgot to get a picture of this step. My apologies!)

Once the holes are ready, it’s time to make the pudding/marshmallow fluff mix. In a mixing bowl combine 2 cups of milk, the contents of a chocolate pudding mix packet and 1/2 cup of marshmallow fluff. Mix together with a hand mixer or immersion blender until everything is completely combined. Once it’s combined pour the mixture slowly and evenly over the cake!

S'more Poke Cake Recipe

After the cake and pudding parts are done, it’s time for the topping. In another mixing bowl whip together 2 cups of whipped topping and 1 cup of marshmallow fluff. You’ll want to use a hand mixer for this step. Once it’s whipped together, spread it evenly over the cake.

Time to Serve the S’more Poke Cake

Once you’ve finished all of the steps listed above, it’s time to garnish and serve the cake. Take note here: if you’re serving the cake right away, go ahead and garnish it with the 1 cup of chocolate chips, 1 cup of crushed Golden Grahams and 1 cup of mini marshmallows. If you’re putting it in the fridge and serving it later, don’t garnish it with the marshmallows or Golden Grahams yet. The crushed Golden Grahams and Mini Marshmallows will go stale if they sit in the fridge for too long.

S'mores Poke Cake Recipe
I was feeling a little “extra” and toasted my marshmallows with a torch.

This cake is light, luscious and super yummy. Don’t be fooled by the ingredients…it’s actually not that sweet at all! So go ahead and celebrate National S’mores Day (or any day really) with this S’more Poke Cake. And if you’re not eating and sharing it all in one sitting (please don’t eat the whole thing by yourself at once! Haha!), then you should store it in the fridge for up to 5 days.


Rating: 1 out of 5.
S'mores Poke Cake Recipe

S’mores Poke Cake

This S'mores Poke Cake is light and luscious! Whether you're serving it at a gathering or just simply making it for home, you're guaranteed to love this cake for any occasion. And it's super easy to make, too!
5 from 1 vote
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 16 slices


  • 1 13"x9" cake pan
  • mixing bowls
  • hand mixer



  • 1 box Chocolate Cake Mix plus the ingredients listed on the box to make the cake. I used Betty Crocker's Triple Chocolate Fudge Cake.
  • 3 large eggs per box's instructions
  • 1 cup water per box's instructions
  • 1/2 cup vegetable oil per box's instructions

Pudding Filling

  • 1 box pudding mix 3.4 oz (smaller box)
  • 1/2 cup marshmallow fluff
  • 2 cups milk

Cake Icing and Toppings

  • 2 cups whipped topping
  • 1 cup marshmallow fluff
  • 1 cup milk chocolate chips
  • 1 cup mini marshmallows
  • 1 cup Golden Grahams cereal crushed


Making the Cake

  • Preheat the oven according to the directions on the cake mix box.
  • Mix together the ingredients as directed on the cake mix box.
  • Spray your cake pan if needed and pour the cake mix into the pan. Bake as directed on the cake mix box. I needed to bake mine for 25-28 minutes.
  • When the cake is done baking, remove it from the oven. Let it cool.
  • Once the cake has finished cooling, poke holes in the cake using the end of a wooden spoon. Make sure there are 4-5 holes per row, and that the holes are at least 1/2 inch apart.
  • Next take the milk, pudding mix and 1/2 cup of marshmallow fluff, and whisk them together in a bowl. You'll want to use a hand mixer or immersion blender for this step.
  • After they have been completely blended together, pour the milk/pudding mix/marshmallow fluff mixture over the cake evenly. Pour slowly and let the pudding mixture sink into the holes. Cover and put the cake in the fridge.

Making the Whipped Topping Icing

  • While your cake is in the fridge, put 2 cups of whipped topping and 1 cup of marshmallow fluff into a mixing bowl. Mix together with a hand mixer.
  • Once the whipped topping and marshmallow fluff are completely combined, remove your cake from the fridge. Spread the whipped topping and marshmallow fluff mixture evenly over the cake.
  • When you are ready to serve the cake, top it with 1 cup of milk chocolate chips, 1 cup of mini marshmallows and 1 cup of Golden Grahams. Do not put the topping on sooner or it will go stale.
  • Store the cake in the fridge for up to 5 days. Enjoy!


  • Each cake mix requires a different set and amount of ingredients. I used the Betty Crocker Triple Chocolate Fudge Cake mix for my cake. You can use any chocolate cake mix you would like, but make sure you make the cake according to the directions on the box. 
  • If you would like more marshmallow flavor to your icing or you want it a bit thicker, use 1 1/2 cups of marshmallow fluff with the whipped topping instead of just 1 cup.
  • If you’re feeling extra bold like I was, toast your marshmallows before putting them on the cake! I used a hand torch.
  • Graham crackers can be used in place of the Golden Grahams cereal if needed.
Keyword Chocolate Cake, Easy Desserts, Poke Cake, S’mores, S’mores Cake, S’mores Poke Cake