Toasted Marshmallow-Chocolate Pudding Cake

Chocolate pudding ‘poke’ cake is topped with creamy chocolate pudding and a layer of toasted marshmallows for a treat everyone will love.

Original recipe makes 1 9×13-inch cake

Ingredients

1 package (2-layer size) devil’s food cake mix
2 (3.9 ounce) packages JELL-O Chocolate Instant Pudding
4 cups cold milk
4 cups JET-PUFFED Miniature Marshmallows

  • PREP

    30 mins

  • READY IN

    2 hrs 15 mins

Directions

  1. Prepare cake batter and bake in 13×9-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.
  2. Beat 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.
  3. 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.

Nutrition

Calories: 173 kcal
Carbohydrates: 31.3 g
Cholesterol: 8 mg
Fat: 3.8 g
Fiber: 0.5 g
Protein: 3.3 g
Sodium: 319 mg