Marshmallow Chocolate Poke Cake
A rich and moist devil’s food chocolate cake infused with chocolate pudding and topped with toasted marshmallows, creating a fun, retro dessert that is perfect for chocolate lovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 18 servings 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 15.25 ounces devil's food cake mix (plus ingredients called for on the box, typically eggs, oil, and water)
- 7.8 ounces instant chocolate pudding mix (two 3.9-ounce packages)
- 4 cups cold milk
- 35 marshmallows
Instructions
- Prepare and bake the cake mix according to package directions for baking in a 9×13 pan.
- Cool the cake 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 instant pudding mix with cold milk in a large bowl and whisk for two minutes.
- Pour half of the pudding over the cake so it runs down into the holes.
- Let the remaining pudding stand for 5 minutes to thicken, then pour it evenly over the top of the cake.
- Top the cake with marshmallows and refrigerate for at least 1 hour.
- Preheat the broiler. Place the cake under the broiler for 1 to 2 minutes until the marshmallows are golden brown.
- Cut into squares and serve.
Notes
Refrigerate the cake for at least 1 hour before broiling to allow the pudding to set in the cake holes. Watch the marshmallows closely under the broiler to prevent burning. For a richer flavor, use devil’s food cake mix rather than plain chocolate cake mix.
Nutrition
- Calories: 226
- Sugar: 25g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
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