Name: S'mores Poke Cake That Will Win Every Potluck | Poke Cake Recipes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 box chocolate cake mix (plus ingredients listed on the box); 1 box (3.9 oz) instant chocolate pudding mix; 2 cups milk; 1 1/2 cups mini marshmallows; 1 tub (8 oz) whipped topping (like Cool Whip); 1 sleeve graham crackers, crushed; 1/2 cup chocolate syrup

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There’s something wildly nostalgic about s’mores, right? That combo of gooey marshmallow, melty chocolate, and crunchy graham crackers just hits a sweet spot—literally. So, when I turned those campfire flavors into a poke cake, it felt like bringing childhood back in the best, most indulgent way. This is the kind of dessert that doesn’t just sit quietly on the table. Nope. It demands attention with every rich bite. I’ve served it at summer cookouts and late-night birthday bashes, and it never lasts more than a few minutes. And here’s the kicker: it starts with a cake mix. Yes, really. Whether you’re browsing cake smash cake ideas, dabbling in cake mix dump cake hacks, or on the hunt for vegan cake recipes you can easily adapt, this one’s a winner. I mean, what other protein cake recipes double as a summer cake and somehow still remind me of rice cake recipes from my snack drawer days? This is dessert mischief at its finest.

1) Key Takeaways
2) Easy S’mores Poke Cake Recipe
3) Ingredients for S’mores Poke Cake
4) How to Make S’mores Poke Cake
5) Tips for Making S’mores Poke Cake
6) Making S’mores Poke Cake Ahead of Time
7) Storing Leftover S’mores Poke Cake
8) Try these Dessert Recipes next!
9) S’mores Poke Cake Recipe
10) Nutrition

1) Key Takeaways

This cake is a mashup of s’mores and poke cake, no fire pit required.
Use boxed cake mix and instant pudding to keep prep quick and stress-free.
Let the pudding soak deep into the cake for the ultimate fudgy texture.
Topped with marshmallows, whipped topping, crushed graham crackers, and syrup—yep, it’s a showstopper.

2) Easy S’mores Poke Cake Recipe

S’mores poke cake hits all the right notes—chocolate, gooey bits, and crunchy sweetness. It’s a nostalgic summer cake that doesn’t ask much from you in the kitchen. We’re talking boxed cake mix and instant pudding kind of easy. This recipe from Eleanor at Eleanor Cooks blends that campfire feeling with a cold dessert twist.

I first made this on a sticky July night when the grill had already worked overtime. Nobody wanted another flame. But dessert? Non-negotiable. That’s how this poke cake became a crowd favorite. I just kept it chilled until we needed it, and when it came out, forks flew faster than I could blink.

It’s one of those poke cake recipes that works for a backyard birthday, a bake sale, or even your neighbor’s random Tuesday gathering. From cake smash cake ideas to rice cake recipes and beyond, it’s a summer cake you’ll actually want to make again and again.

3) Ingredients for S’mores Poke Cake

1 box chocolate cake mix (plus ingredients on box): Go for your favorite brand. Duncan Hines, Betty Crocker, whatever box you trust—use that.

1 box (3.9 oz) instant chocolate pudding mix: It brings that soft, creamy layer that seeps into every bite.

2 cups milk: You’ll need it to whisk the pudding into something pourable. Whole milk gives it a nice richness.

1 1/2 cups mini marshmallows: They go right on top and soften just enough to mimic the real deal campfire melt.

1 tub (8 oz) whipped topping: Think Cool Whip. Light and fluffy, it covers the cake like a dreamy blanket.

1 sleeve graham crackers, crushed: Crushed by hand or in a bag, this adds the crunch we’re all expecting.

1/2 cup chocolate syrup: Drizzle it right on top. Don’t hold back. It finishes the whole thing in the best way.

4) How to Make S’mores Poke Cake

Step 1. Bake the chocolate cake in a 9×13 pan according to the directions on the box. Let it cool for around 10 minutes.

Step 2. Grab the handle of a wooden spoon and poke holes all across the cake—roughly every inch or so.

Step 3. In a bowl, whisk together the pudding mix and milk until smooth and slightly thickened, about 1 to 2 minutes.

Step 4. Pour the pudding over the cake slowly, aiming for the holes first, letting it settle deep into the cake’s base.

Step 5. Scatter the mini marshmallows on top and press them gently into the pudding layer with the back of a spoon.

Step 6. Spread the whipped topping over everything like frosting. You can swirl it or smooth it out—it’s up to you.

Step 7. Crush the graham crackers, sprinkle them over the whipped layer, then drizzle that chocolate syrup across like you mean it.

5) Tips for Making S’mores Poke Cake

Let the cake cool a bit before poking the holes. If it’s too hot, the structure won’t hold and it’ll feel mushy. Warm is good. Piping hot? Not so much.

For better pudding absorption, poke deep holes but not all the way to the pan’s bottom. You want pockets, not tunnels.

If you’re feeling fancy, toast those marshmallows for a few seconds under the broiler. Don’t look away, though. Those little clouds turn char fast.

6) Making S’mores Poke Cake Ahead of Time

I’ve prepped this cake the night before family barbecues, and honestly, it’s better that way. The pudding has more time to soak into the cake, giving you that ultra-moist texture everyone loves in poke cake recipes.

Just keep it covered in the fridge until you’re ready to serve. The whipped topping acts as a soft seal, and the graham crackers still hold up if added just before slicing.

Want to pack it up and go? Chill it first, then slice and serve straight from the dish. No extra plates or pans needed—just forks and napkins.

7) Storing Leftover S’mores Poke Cake

Keep leftovers in an airtight container in the fridge. It’ll stay good for about four to five days, but let’s be honest—it probably won’t last that long.

If the graham crackers soften too much for your liking, you can always add a fresh sprinkle when serving.

I don’t recommend freezing it. The texture of pudding and whipped topping changes in the freezer. This cake is meant to be chilled, not frozen.

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9) S’mores Poke Cake Recipe