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Easy S'mores Cake

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  • Prep 20 min
  • Total 3 hr 10 min
  • Servings 15
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You'll find all your favorite s'mores ingredients--graham crackers, chocolate and marshmallow creme--swirled into this delicious cake.
Created Jun 1, 2010
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  • 1 box Betty Crocker* SuperMoist* Golden Cake Mix
  • 1 cup (250 mL) graham cracker crumbs
  • 1 1/4 cups (300 mL) water
  • 1/3 cup (75 mL) vegetable oil
  • 3 eggs
  • 2 cups (500 mL) hot fudge or chocolate topping
  • 1 jar (198 g) marshmallow creme


  • 1
    Heat oven to 350ºF for shiny metal or glass pan (or 325ºF for dark or nonsick pan). Grease bottom only of 13x9-inch pan with shortening or nonstick cooking spray. In large bowl, beat cake mix, cracker crumbs, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
  • 2
    Reserve 1/4 cup hot fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan.
  • 3
    Bake 40 to 46 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool 15 minutes.
  • 4
    Spoon teaspoonfuls of marshmallow creme onto warm cake; carefully spread with knife dipped in hot water. Drop small dollops of reserved hot fudge topping randomly over marshmallow creme. Swirl topping through marshmallow creme with knife for marbled design. Cool 2 hours. Store uncovered at room temperature. (Once cut, store cake in the pan, uncovered, with plastic wrap pressed against cut sides.)

Expert Tips

  • Tip 1
    Tip: 14 graham wafer squares makes 1 cup (250 mL) crumbs.
  • Tip 2
    Success: To easily cut the cake, use a serrated knife, dipping it in hot water before cutting each piece to keep the frosting from sticking.

Nutrition Information

No nutrition information available for this recipe
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