This incredibly moist and easy Chocolate Marshmallow Poke Cake combines rich devil’s food cake mix with creamy chocolate pudding and golden toasted marshmallows for a delicious make-ahead family dessert!
If you’re new to poke cakes, you’re in for a treat! A poke cake is exactly what it sounds like. A cake with holes poked all through the layer, then filled with delicious fillings like this creamy chocolate instant pudding. The poke cake technique, which became popular in the 1970s, makes an incredibly moist dessert as the pudding seeps into every crumb.
The beauty of these cakes lies in their versatility and foolproof nature. Even if the cake happens to be a tiny bit dry initially, the pudding filling transforms it into a perfectly moist, flavorful dessert.
This easy Chocolate Marshmallow Poke Cake is a great combination of nostalgic comfort and modern convenience. Any time you’re hosting a get-together or simply craving something sweet, this dessert definitely delivers!
Recipe Snapshot
Cuisine: American
Cooking Method: Oven/Broiler
Total Time: 50 Minutes (plus 1 hour refrigeration time)
Servings: 18
Primary Ingredient(s): Devil’s food cake mix, instant chocolate pudding, milk, marshmallows
Skill Level: Easy
What You’ll Like About This Recipe
- The extra moist texture! Chocolate pudding soaks into every bite of the cake layer.
- It’s easy to make with boxed ingredients for foolproof results.
- Get the kids involved. They love helping poke the holes!
Ingredient Notes
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- Devil’s food cake mix – Devil’s food creates the richest chocolate flavor, in my opinion. You can use other chocolate cake mixes if you prefer.
- Ingredients needed for the cake mix – Check the cake mix box for the necessary ingredients, typically eggs, oil, and water.
- Instant chocolate pudding mix – Be sure to purchase “instant” pudding mix for the best results. Instant pudding sets up faster and performs better in poke cake recipes.
- Whole milk – I like to use whole milk for richness and flavor.
- Large marshmallows – The large marshmallows give the cake a s’mores-like appearance. You can substitute about 3 cups of mini marshmallows (or make your own marshmallows if you’re feeling ambitious!).
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Chocolate Marshmallow Poke Cake
- Prepare and bake the cake mix according to package directions for baking in a 9×13 pan. Cool in the pan for 15 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake, going all the way down to the bottom.
- Combine the pudding mix and cold milk in a large bowl. Whisk for two minutes. Pour half of the pudding over the cake so that it runs down into the holes made with the spoon.
- Let the remaining pudding stand for 5 minutes so that it thickens. Pour the remaining pudding over the cake and spread evenly over the top.
- Top the cake with marshmallows and refrigerate for at least 1 hour.
- When ready to serve, remove the cake from the refrigerator and heat the broiler. Place the cake in the oven and broil until marshmallows are golden brown, 1 to 2 minutes.
- Cut into squares to serve.
Recipe Tips
- I recommend devil’s food cake mix for the deepest chocolate flavor, but other chocolate cake mixes can be used or substituted with your favorite chocolate cake recipe.
- Substitute about 3 cups of mini marshmallows for the large marshmallows.
- For an even richer cake layer, add an extra egg yolk to the batter.
Storing Leftovers
Store tightly covered in the refrigerator for up to 5 days. Be aware that the marshmallow tops will gradually lose their slight crispiness. May be frozen with the marshmallow topping for up to 3 months. Thaw overnight in the fridge, add marshmallows, and place under the broiler to toast.
More Recipes You’ll Like
Questions About Chocolate Marshmallow Poke Cake
The cake base with pudding can be made up to 2 days ahead. Add marshmallows and broil just before serving for best results.
Of course, you can. You may, however, have to wait longer for homemade pudding to “set up” as instant pudding thickens within just a few minutes.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Chocolate Marshmallow Poke Cake
Ingredients
- 15.25 ounces devil’s food cake mix (plus ingredients called for on the cake mix box, typically eggs, oil, and water)
- 7.8 ounces instant chocolate pudding (two 3.9-ounce packages)
- 4 cups milk
- 35 large marshmallows
Instructions
- Prepare and bake the cake mix according to package directions for baking in a 9×13 pan. Cool in the pan for 15 minutes.15.25 ounces devil’s food cake mix
- Using the handle of a wooden spoon, poke holes all over the cake going all the way down to the bottom.
- Combine the pudding mix and cold milk in a large bowl. Whisk for two minutes. Pour half of the pudding over the cake so that it runs down into the holes made with the spoon.7.8 ounces instant chocolate pudding, 4 cups milk
- Let the remaining pudding stand for 5 minutes so that it thickens. Pour the remaining pudding over the cake and spread evenly over the top.
- Top the cake with marshmallows and refrigerate for at least 1 hour.35 large marshmallows
- When ready to serve, remove cake from refrigerator and heat the broiler. Place the cake in the oven and broil until marshmallows are golden brown, 1 to 2 minutes.
- Cut into squares to serve.
Notes
- Substitute about 2 cups of mini marshmallows for the large marshmallows.
- For an even richer cake layer, add an extra egg yolk to the batter.
- Store in refrigerator, tightly covered, for up to 5 days.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on March 4, 2016. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Do you store this in the refrigerator?
Yes. Pudding should always be stored in the refrigerator.
Hi Lana,
The cake recipe looks so good, I am looking forward to trying it very soon. Thank you for sharing.
Happy baking,
Ann
Thanks Ann. I hope you enjoy it.