Chocolate Marshmallow Poke Cake
Easy chocolate marshmallow poke cake recipe with moist devil's food cake, creamy chocolate pudding, and toasted marshmallows. Ready in under an hour - perfect for family gatherings!
Servings 18 servings
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 9x13 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
Serving: 1 | Calories: 226kcal | Carbohydrates: 42g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 408mg | Potassium: 181mg | Fiber: 1g | Sugar: 28g | Vitamin A: 89IU | Calcium: 99mg | Iron: 1mg
