Crockpot S’mores Cake

ByViolet ParkerEditorial Policy
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If you haven’t tried making desserts in your crockpot yet, consider this your sign that you really should! This slow cooker s’mores cake is the cozy fall dessert you’re going to be obsessed with, and it couldn’t be any easier to prep.

Imagine all the nostalgic, gooey goodness of a campfire s’more—rich chocolate, toasted marshmallows, and graham crackers—baked into a warm, fudgy cake right in your slow cooker. It’s a hands-off dessert that’s perfect for chilly autumn nights, Halloween parties, or just when you want something sweet and comforting with minimal effort.

Why You’ll Love It:

  • No campfire required – get that classic s’mores flavor without stepping outside.

  • Easy prep – just mix, pour, and let your crockpot do the work.

  • Crowd-pleasing – a guaranteed hit with both kids and adults.

  • Warm and gooey – especially perfect for fall gatherings or lazy weekends.

  • Customizable toppings – go wild with extra chocolate, graham cracker crumbles, or even a scoop of ice cream.

Trust me, once you try this one, it’ll be on repeat all season long! 

crockpot smores cake

Ingredients

Please note that you’ll find a printable recipe card at the bottom of this post! Feel free to skip straight to it if you’re in a hurry. In these next sections, I’m sharing more about the ingredients and some photos to help guide you through the process. 

  • Boxed Devil’s Food Cake mix: Rich, chocolatey, and super easy—this is your shortcut to a deep, fudgy base. Any chocolate cake mix works, but Devil’s Food gives it that extra oomph.

  • Packaged instant chocolate pudding: This thickens the batter and makes it extra moist and gooey. It’s what gives the cake that brownie-meets-molten center texture.

  • Milk: Helps activate the pudding mix and keeps everything smooth and rich. I used 2%, but whole milk will make it even creamier.

  • Eggs: Standard binder that brings everything together and gives the cake structure while still keeping it soft.

  • Butter, melted: Butter adds depth and richness. Melted makes it easy to mix in without clumping. Make sure it’s cooled slightly so it doesn’t scramble the eggs.

  • Sour cream: My secret for extra moisture and that slightly tangy balance to all the sweetness. Don’t skip it!

  • Vanilla extract: Rounds out all the flavors and gives a little warmth in the background.

  • Hershey bars, chopped: Classic s’mores flavor right here. You’ll want chunks in every bite. I broke mine into uneven pieces for that melty, rustic feel.

  • Graham crackers, broken: These give it the s’mores crunch. Break them up but don’t crush them—you want some bigger bits to hold texture.

  • Mini marshmallows: These get melty, gooey, and golden on top. A must for that real-deal s’mores experience.

  • More chocolate bars, marshmallows and graham crackers for topping: Finish it off like a true campfire dessert—just without the smoke and sticky fingers.

crockpot smores cake ingredients

How To Make Crockpot S’mores Cake 

  • In a large mixing bowl, whisk together the cake mix and dry pudding mix.

  • Add the milk, eggs, melted butter, sour cream, and vanilla. Whisk it all together until the batter is nice and smooth.

  • Gently fold in the chocolate chunks and crushed graham crackers.

crockpot cake mixture base

  • Spray your slow cooker insert with nonstick spray.

  • Pour in the batter and smooth out the top.

crockpot chocolate cake base

  • Cook on high for 2 to 2½ hours. Check around the 2-hour mark to make sure the edges aren’t getting too dark.

  • Once the cake is set and cooked through, sprinkle mini marshmallows all over the top.

crockpot marshmallow smores

  • Carefully lift the insert out of the slow cooker and pop it under your broiler for 1–2 minutes—just enough to get those marshmallows golden and toasty. Keep a close eye on it!

  • Finish it off with a few extra marshmallows, more crushed graham crackers, and some extra chocolate pieces if you like.

crockpot smores

  • Serve it up warm and gooey.

upclose slow cooker smores

Storing Leftovers 

If you happen to have leftovers (lucky you!), scoop them into an airtight container once fully cooled. Store in the fridge for up to 3 days. Reheat individual portions in the microwave for that warm, gooey s’mores texture again. Just note: the marshmallows won’t stay toasty, but it’ll still taste amazing.

Recipe Notes & Tips

  • Start checking early! Every slow cooker runs a little differently, so give it a check around the 2-hour mark to make sure the edges aren’t getting too toasty.

  • Grease it well or use a liner. That gooey marshmallow topping is delicious—but sticky! A well-sprayed insert or a slow cooker liner makes cleanup a breeze.

  • Let it rest before slicing. The cake will set up a bit as it cools, which makes it easier to scoop or slice without falling apart.

  • Be careful when broiling. Use oven mitts and go slow when lifting the insert out of the slow cooker—it’s hot and a little awkward, but that golden marshmallow topping is totally worth it.

Serving Ideas

  • Serve warm straight from the slow cooker for the ultimate gooey, melty dessert experience. This is one of those “grab a spoon and dig in” kind of treats.

  • Top with a scoop of vanilla ice cream—the contrast of cold and warm is so good.

  • Drizzle with warm chocolate or caramel sauce for extra indulgence.

  • Pair with hot cocoa or a pumpkin spice latte for peak fall vibes.

  • Serve at Halloween parties or fall bonfires—just scoop into little cups or bowls for an easy, crowd-pleasing dessert.

  • Add toasted pecans or crushed pretzels for a salty crunch.

crockpot smores cake on plate

crockpot smores cake
Print Recipe

Crockpot S'mores Cake

This warm and gooey chocolate cake is everything you love about classic s’mores—but made right in your slow cooker. It starts with a devil’s food cake mix and chocolate pudding base for maximum richness, then gets loaded up with graham cracker pieces, chopped Hershey’s bars, and melty marshmallows. Toast the top for that perfect golden finish and serve warm with a scoop of ice cream or a mug of cider. It’s low-effort, high-reward, and basically fall comfort in dessert form.
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Dessert
Servings: 8

Ingredients

  • 1 15.25 ounce box Devil's Food Cake mix

  • 1 3.9 ounce package instant chocolate pudding
  • 1 cup

    milk



  • 3 eggs
  • 1/2 cup butter melted
  • 1/4 cup sour cream
  • 1 tsp

    vanilla extract


  • 2 1.55 ounce Hershey bars chopped
  • 4 graham crackers broken
  • 2 cups mini marshmallows
  • More chocolate bars, marshmallows, and graham crackers for topping.

Instructions

  • In a large mixing bowl, whisk together the cake mix and dry pudding mix.
  • Add the milk, eggs, melted butter, sour cream, and vanilla. Whisk it all together until the batter is nice and smooth.
  • Gently fold in the chocolate chunks and crushed graham crackers.
  • Spray your slow cooker insert with nonstick spray.
  • Pour in the batter and smooth out the top.
  • Cook on high for 2 to 2½ hours. Check around the 2-hour mark to make sure the edges aren’t getting too dark.
  • Once the cake is set and cooked through, sprinkle mini marshmallows all over the top.
  • Carefully lift the insert out of the slow cooker and pop it under your broiler for 1–2 minutes—just enough to get those marshmallows golden and toasty. Keep a close eye on it!
  • Finish it off with a few extra marshmallows, more crushed graham crackers, and some extra chocolate pieces if you like.
  • Serve it up warm and gooey.

If you give this one a try (and I really think you should), don’t forget to leave a star rating and drop a comment below. I love hearing how it turns out for you! Whether you’re making it for a fall get-together, Halloween party, or just a cozy weekend treat, this one’s sure to be a hit.