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Chocolate Marshmallow Poke Cake

A decadent chocolate cake infused with chocolate pudding and topped with toasted marshmallows in a fun, retro recipe that the whole family will enjoy.

  • Total Time: 50 minutes
  • Yield: 18 servings 1x

Ingredients

Scale
  • 15.25 ounces devil's food cake mix
  • Eggs, oil, and water as listed on cake mix box
  • 7.8 ounces instant chocolate pudding (2 3.9-ounce packages)
  • 4 cups cold milk
  • 35 marshmallows

Instructions

  1. Prepare and bake the cake mix according to package directions for baking in a 9×13 pan.
  2. 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.
  3. Combine the pudding mix and cold milk in a large bowl. Whisk for two minutes.
  4. Pour half of the pudding over the cake so that it runs down into the holes made with the spoon.
  5. 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.
  6. Top the cake with marshmallows and refrigerate for at least 1 hour.
  7. 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.
  8. Cut into squares to serve.

Notes

This is a retro-style dessert that combines chocolate cake, chocolate pudding, and toasted marshmallows. The cake must be cooled slightly before poking holes to prevent the pudding from running through too quickly. For best results, ensure marshmallows are broiled just until golden brown to achieve a toasted exterior.

  • Author: Dorothy Miller
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Method: Desserts
  • Cuisine: American

Nutrition

  • Calories: 226