This Pumpkin S’mores Poke Cake is a pumpkin cake with a chocolate graham cracker crust. It is soaked with chocolate pudding and topped with a marshmallow whipped cream.
Alright, I couldn’t wait any longer to share this with you! You have to at least give me credit for waiting until the middle of September to share a pumpkin recipe, right? I know it’s hard for me to think about fall as I sit in my living room, which is about 83 degrees and I’ve got 3 fans running throughout the house. It is far from fall weather over here. P.S. Did you guys see my big announcement yesterday???
This Pumpkin S’mores Poke Cake is the next best pumpkin cake I’ve made since my original Double Pumpkin Poke Cake; which is the one of the most popular recipes on my site.
This cake has the same, quick and easy pumpkin cake base, but the bottom is lined with chocolate graham crackers! All you need to do is make a crust with graham crackers by combining the crushed graham cracker with butter and pat it into the bottom of the pan. Then you pour the cake batter over top.
For the cake, I like to use pumpkin spice pudding mix, which I buy at Walmart. If you can’t find it, you can substitute an instant vanilla pudding mix. I actually bought so many pumpkin spice pudding mixes last year that I don’t even need to worry about picking them up right now. But you know I will be stocking up again before the end of October!
I filled this cake with chocolate pudding. If you have never had pumpkin and chocolate together, you are totally missing out. I prefer Hershey’s Special Dark chocolate pudding because it is a much more intense chocolate flavor, but regular chocolate pudding works just fine too.
For the whipped cream, I decided to make a marshmallow whipped cream, after I saw Dorothy’s recipe, which I slightly adapted. It is such a fun way to incorporate the s’mores element into this cake! To top it off, I sprinkled it with crushed graham crackers and drizzled it with chocolate. A little garnish always goes a long way. Words to live by my friend.
Keep up with all the happenings. Follow Beyond Frosting:
Don’t miss a thing, subscribe at the end of this post!Print
This Pumpkin S’more Poke Cake is a pumpkin cake with a chocolate graham cracker crust. It is soaked with chocolate pudding and topped with a marshmallow whipped cream.
- For the crust:
- 2 ¼ C Chocolate graham cracker crumbs
- ½ C Unsalted butter, melted
- For the Cake:
- 1 box Spice cake mix
- 1 pkg Instant pumpkin spice pudding (3.4 0z)
- 1 tsp Cinnamon
- ½ tsp Pumpkin pie spice
- 3 Large eggs
- ½ C oil
- ¾ C Milk
- ½ C Sour Cream
- For the topping:
- 1 pkg Instant chocolate pudding (3.4 oz)
- 1 ¾ C Milk
- 1 7oz jar Marshmallow Cream
- 1 ¾ C Heavy whipping cream
- 1 C Powdered sugar
- Pinch of salt
- Crushed graham crackers to sprinkle
- Hot Fudge sauce for garnish
- Preheat oven to 350° F.
- Use a food processor to crush graham crackers into a fine crumb.
- Melt butter in the microwave and pour over graham cracker crumbs. Stir until there are no dry crumbs left. Pour crumbs in the bottom of a 9” by 13” pan and gently pat down to form a crust.
- Prepare the cake first. Mix all dry ingredients in your mixing bowl and mix slightly to combine.
- Add eggs, oil, milk and sour cream. Beat on medium speed until well combined.
- Bake cake for 18-22 minutes until golden brown on top.
- Check for doneness by inserting a toothpick in the middle of the cake. If the toothpick comes out clean, your cake is done.
- Allow cake to cool for 15 minutes. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
- Once cake has cooled to the touch, prepare the pudding. In a separate bowl, combine the instant pudding and milk together. Whisk until well combined. Before the pudding sets, while it is still pourable, dump the pudding over top of the cake and spread with a spatula if necessary.
- Allow the pudding and cake to set in the fridge for at least an hour. In the meantime, you can prepare your whipped cream.
- Empty jar of marshmallow cream into the mixing bowl. Whisk on medium-low speed, adding 1 tablespoon of heavy cream at a time until the mixture resemble a liquid consistency. Increase speed to medium high and pour in remaining heavy cream.
- Beat heavy whipping cream on medium-high speed. Slowly added powdered sugar and a pinch of salt and increasing speed to high and beat until stiff peaks form. Spread over cooled cake.
- Garnish with crushed graham crackers and drizzle with hot fudge sauce.
Other recipes you might like:
Other recipes your might like from my friends:
Pumpkin Boston Cream Pie from Something Swanky
Salted Caramel Oatmeal Cake from Inside Bru Crew Life
Pumpkin Chocolate Chip Bundt Cake from Life Love and Sugar
Cinnamon Swirl Pumpkin Cupcakes from Beth Cakes