S'mores Chocolate Poke Cake

• 1 box chocolate cake mix (plus required eggs, oil, and water)
• 1 (20 oz) can crushed pineapple, undrained
• 1 (16 oz) container frozen whipped topping, thawed
• 1 (14 oz) can sweetened condensed milk
• 1 (7 oz) jar marshmallow creme
• 1 cup graham cracker crumbs
• 1 cup miniature marshmallows

Steps

1. 1 Preheat oven to 350°F. Prepare cake mix according to package directions and bake in a 9x13 inch pan for 25-30 minutes.
2. 2 While the cake is warm, use a skewer to poke holes all over.
3. 3 In the holes, pour the undrained pineapple.
4. 4 In a separate bowl, mix condensed milk and marshmallow creme until smooth, then spread over the cake.
5. 5 Top with whipped topping, graham cracker crumbs, and sprinkle with miniature marshmallows.
6. 6 Chill for at least 2 hours before serving.

Equipment

• 9x13 inch baking pan
• Skewer or wooden spoon handle

Variations

• Add a layer of chocolate chips between the cake and whipped topping for extra richness.
• Use dark chocolate cake mix for a richer flavor.

Substitutions

• If you don't have graham cracker crumbs, use finely crushed chocolate digestive biscuits.
• Substitute marshmallow fluff with homemade marshmallow cream.

Pairings

• Serve alongside fresh berries for a pop of color and flavor.
• Offer with a glass of milk or a caramel latte.

Nutrition

Tips

• For a campfire vibe, toast the marshmallows under the broiler just before serving.
• Make ahead and store in the fridge for up to 3 days.

Storage

Store covered in the refrigerator for up to 3 days. Bring to room temperature before serving.

Freezing: Freezes well for up to 1 month; thaw overnight in the fridge.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for an indulgent treat.
• Pair with a hot cup of coffee or tea.

FAQ