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–+ servings
crockpot smores cake
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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.