S’mores Pudding Cake

Something about this slow cooker s’mores pudding cake just hugs you from the inside out. It’s soft and gooey and warm in all the right ways, like a campfire story tucked into a dessert bowl. The smell fills the whole kitchen slowly — chocolatey and toasty with that little marshmallow edge — and it’s one of those “just leave the spoon in the pot” kind of desserts. It’s messy in the best sense, melts into a bit of a puddle, and it’s somehow even better that way. Honestly, it’s the kind of thing you scoop onto a plate, not to impress anyone, but to make them sigh a little when they taste it.

Why You’ll Crave It

• There’s only five ingredients, and they’re probably already in your kitchen pantry (or very close to it).
• It all happens in the slow cooker – no oven juggling, no babysitting needed.
• That decadent texture, all fudgy in the middle with melty marshmallows on top, is just… well, hard to put down.
• Perfect for sharing, or maybe not sharing, depending on your mood (no judgment here).

The first time I made this was for a last-minute dinner with my siblings – half the table ended up standing around the slow cooker with spoons before I could even serve it properly.

What You’ll Need

• 1 box of chocolate cake mix: no need for anything fancy, just your favorite boxed mix – devil’s food works beautifully.
• 2 cups mini marshmallows: the kind that puff and melt into gooey clouds as they warm through.
• 1 cup graham cracker crumbs: crushed just enough to feel rustic, not too fine.
• 1 cup chocolate chips: semisweet or milk chocolate, based on how indulgent you’re feeling.
• 1 cup water: cold, from the tap is just fine – it brings the cake mix together.

Easy How-To

Grease the Slow Cooker

Just grab some butter or cooking spray and lightly coat the inside of your slow cooker. It helps the finished cake come out a little cleaner (not perfect, but we’re after cozy, not pristine).

Make the Batter

In a medium bowl, stir together the cake mix and water until smooth. Nothing too fancy here – a fork or spoon will do. Keep it simple.

Add Some Mix-Ins

Fold in half the marshmallows and half the chocolate chips. It starts looking kind of sticky and fun – like something a kid might dream up.

Fill the Slow Cooker

Pour that thick, fragrant batter straight into the greased cooker. Use a spatula to even it out. It won’t look like much yet, but wait.

Let It Cook

Cover and set it on high for around 2 hours. Resist the urge to peek too often – the steam keeps things tender and moist. That said, some slow cookers might need a little less time, so start checking with a toothpick around the 1 hour 45 mark.

Top It Off Near the End

About 15 minutes before the timer goes off, scatter the rest of the marshmallows and chocolate chips over the top and cover it back up. They’ll melt into this glossy, toasty layer that’s pure magic.

Cool and Scoop

Once it’s done, turn off the cooker and let it sit uncovered for 10-15 minutes. That gives it a second to settle before everyone dives in. Just use a big spoon – it’s too soft for neat slices and all the better for it.

Good to Know

• If your slow cooker runs hot, check it early – nobody wants burnt edges (unless you kind of do… they can be oddly satisfying).
• Clean-up is easier if you line the slow cooker with parchment or a slow cooker liner – though a little scraping never hurt anyone.
• If the marshmallows melt completely – don’t worry. That gooey ripple through the cake is what makes it special.

Serving Ideas

• Spoon warm over vanilla ice cream for contrast – cold meets hot, melty meets frosty.
• Add a swirl of whipped cream and a sprinkle of extra graham crumbs for a soft crunch on top.
• Serve straight from the pot with little bowls and spoons – it’s part of the charm.

Top Tricks

• Let the cake cool just a bit before scooping – too hot and it’s molten, but give it ten minutes and the gooey chocolate sets into this dreamy, fudgy texture.

Frequently Asked Questions

Can I use a different type of chocolate?

Absolutely. Dark chocolate chips add a deeper flavor, white chocolate makes it sweeter – you can even mix both. Just aim for the same total amount (about 1 cup).

Does this work with other cake mixes?

Yes – if chocolate isn’t your thing (but oh, it should be), you could try spice cake or vanilla. Just keep in mind it might not be quite as fudgy.

How long can I keep leftovers?

You can tuck it in the fridge for about 3 days, covered tight. It reheats gently in the microwave. A splash of milk can help soften it back up, too.

Can I prep it in advance?

You can mix the batter earlier and refrigerate it, then stir and pour it in when you’re ready to bake. I’d wait to add the marshmallows till you’re cooking though – they don’t love sitting for too long.

Some recipes just feel like home, you know? This slow cooker s’mores pudding cake manages that in the quietest, most delicious way. Hope it brings a little of that feeling into your kitchen too.