S'mores Pudding Cake
Rich layers of chocolate cake, creamy pudding, and fluffy marshmallow topping inspired by s'mores.
Saved by Caleb on Savor
Ingredients
- 2 cups graham cracker crumbs
- 8 Tablespoons unsalted butter, melted
- 1 box chocolate cake mix
- 1 cup miniature marshmallows
- 1 (3.9 ounce) box instant chocolate pudding
- 2 cups milk
- 1 (8 ounce) container Cool Whip, thawed
- 1 (7 ounce) jar marshmallow cream
- 3 full size Hershey chocolate bars, chopped
- 1 cup graham cracker chunks
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick baking spray.
- Combine the graham cracker crumbs and melted butter. Press into the bottom of the prepared pan.
- Prepare the cake mix according to the box directions. Spoon the batter on top of the prepared crust.
- Bake for 28 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.
- Use the handle of a wooden spoon to gently poke holes all over the top of the cake.
- Whisk together the pudding mix and milk. Pour over the top of the warm cake, trying to get the pudding in the holes. Smooth with a spoon and tap the pan on the counter to help the pudding settle.
- Cool for 30 minutes on the counter, then refrigerate until chilled all the way through.
- Stir together the thawed Cool Whip and marshmallow cream gently. Spread over the cooled cake.
- Top with the chopped chocolate bars, graham cracker chunks, and marshmallows.
- Store in a sealed container in the refrigerator.