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Easy Marshmallow Chocolate Poke Cake

Close-up of a rich chocolate poke cake slice topped with white frosting, chocolate syrup, and caramel drizzle.
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Make this incredibly moist chocolate poke cake filled with rich chocolate pudding and topped with gooey marshmallow fluff. It is a simple, crowd-pleasing dessert perfect for any gathering.

Ingredients

Scale
  • 1 box chocolate cake mix (plus ingredients listed on box for cake)
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 1/2 cups cold milk
  • 1 teaspoon vanilla extract
  • 1 cup marshmallow fluff
  • 1 cup whipped topping (like Cool Whip)
  • 1/4 cup hot fudge topping, warmed

Instructions

  1. Prepare the chocolate cake according to the package directions for a 9×13 inch pan. Bake and let it cool on a wire rack for 15 minutes.
  2. While the cake is cooling slightly, use the handle of a wooden spoon or a large fork to poke holes all over the top of the warm cake, spacing them about 1 inch apart. Poke all the way to the bottom of the cake.
  3. In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until smooth. Stir in the vanilla extract.
  4. Pour the pudding mixture evenly over the warm cake, making sure the mixture seeps into all the holes.
  5. Spread the marshmallow fluff evenly over the top of the cake.
  6. Gently spread the whipped topping over the marshmallow layer.
  7. Drizzle the warm hot fudge topping over the whipped topping.
  8. Chill the cake for at least 2 hours before slicing and serving.

Notes

  • For an extra rich flavor, use a Devil’s Food cake mix.
  • You can substitute the marshmallow fluff with a layer of melted caramel for a Turtle Poke Cake variation.
  • This cake is best served chilled and can be made ahead of time.

Nutrition

Find it online: https://devourdish.com/chocolate-poke-cake-recipe/