Our poke cakes are always a hit, so here's one more recipe for you to try. This Toasted Marshmallow-Chocolate Pudding Poke Cake features moist chocolate cake, chocolate pudding and a toasted marshmallow topping.
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Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake at 3/4-inch intervals with handle of wooden spoon, using turning motion to make large holes.
Beat dry pudding mixes and milk in large bowl with whisk 2 min. Immediately pour half the pudding evenly over warm cake. Let remaining pudding stand 5 min. or until slightly thickened; spread over cake. Top with marshmallows. Refrigerate 1 hour.
Heat broiler when ready to serve cake. Broil cake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Cool slightly.
Kraft Kitchen Tips!
Lemon "Meringue" Pudding Cake
Prepare using a lemon cake mix and Jell-O Lemon Instant Pudding.
Substitute a chopstick or drinking straw for the spoon handle.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 1.5 g
Cholesterol 25 mg
Sodium 310 mg
Carbohydrate 33 g
Fibre 1 g
Sugars 21 g
Protein 4 g
24 servings, 1 piece (100 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.