Ingredient amounts and entire recipe directions in recipe card below with print option!

Suggestions:

• Spray your spoon or spatula with nonstick spray when spreading the marshmallow fluff so it doesn’t turn into a sticky mess.
• You may need to heat the marshmallow fluff in the microwave to make it easier to spread but only heat it for about 10 seconds, you don’t want to make a huge sticky mess!
• Don’t skip the chill time. It helps the pudding soak in and makes everything soft and lovely.
• Swap it up: Try adding mini marshmallows on top or a drizzle with chocolate syrup.

Frequently Asked Questions

How long will this cake keep?
Store it covered in the fridge for up to 4 days. It’s actually even better the next day once all the flavors meld together.

Can I use regular marshmallows instead of fluff?
Marshmallow fluff spreads best over the cake. Regular marshmallows won’t give the same layer. If you want, sprinkle mini marshmallows on top and give them a quick torch to toast.

Do I have to use instant pudding?
You don’t have to, but I like how easy it is.

A Little Note

If you want extra marshmallow flavor, add 2 jars of marshmallow fluff over the pudding.

MORE Smores Recipes:

• Smore Popcorn Snack Mix
• No Churn S’mores Ice Cream
• Chocolate Banana S’mores Dip
• Homemade S’mores Poptarts

S’mores Poke Cake

S’mores Poke Cake

Yield: 12 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Who says s’mores are just for the campfire? This S’mores Poke Cake packs all the gooey, chocolate-marshmallow-graham cracker goodness of your favorite summertime treat into one ridiculously easy dessert. Chill it, slice it up, and watch everyone come running for a piece (no sticky fingers required!).

Print

Ingredients

• 1 box (15.25 oz) devil’s food chocolate cake mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 3 cups cold milk
• 1 large box (5.9 oz) instant chocolate pudding
• 1 jar (7 oz) marshmallow fluff
• 1 container (16 oz) Cool Whip, thawed
• 1/4 cup crushed graham crackers
• 1/2 cup mini chocolate chips

Instructions

Bake cake:
Prepare cake mix with eggs, oil, and water as directed. Pour into a 9×13 pan and bake. Let cool completely.
Poke & pour:
Use a wooden spoon handle to poke holes all over the cake.
Mix cold milk with instant pudding. Pour slowly over the cake, letting it soak in.
Cool & layer:
Chill cake completely in the fridge.
Microwave marshmallow fluff for 10 sec to soften. Gently spread over cake (spray spatula with nonstick spray!).
Finish & chill
Spread Cool Whip on top. Sprinkle with crushed graham crackers & chocolate chips.
Chill at least 2 hours before serving.

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

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Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 10 spectacular bloggers/ blogs creating some of the best summer desserts this week and sharing the recipes! We will be sharing our recipes on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek

We hope you’ll find some new favorite recipes this week and have fun with us as we celebrate summer!

• S’mores Cake from SemiHomemade Recipes
• Blackberry Crumble Pie from Cheese Curd In Paradise
• Frosted Lemonade Charlotte Russe from Sweet ReciPEAs

Print

Ingredients

• 1 box chocolate cake mix (plus ingredients to make the cake from the back of the box)*
• 21 ounce can cherry pie filling
• 32 chocolate candy coating

Instructions

1. Preheat oven to 350.
2. Mix chocolate cake mix according to box directions.
3. Pour batter evenly into skull molds.
4. Place skull molds on a baking sheet and then into the oven.
5. Bake for about 30 minutes or until done.
6. Remove from oven and let cake completely cool.
7. Once cakes are 100% cook, carefully remove them from the mold. You may also find that you need to trim the back of your skull cakes to make them flat.
8. Wash and dry silicone mold.
9. Melt chocolate coating according to package directions.
10. Pour a few spoonfuls of chocolate candy coating into skull mold.
11. Use a spoon to push chocolate around the mold, making sure to cover every part.
12. While chocolate is still melted, press a skull cake into the mold with the chocolate.
13. Use a spoon and scoop out a small section of the back of the cake.
14. Add in a spoonful of cherry pie filling.
15. Top filling with some of the cake that was removed.
16. Pour melted chocolate candy coating over back of the cake, spreading to the edges.
17. Let cakes sit until chocolate has hardened.
18. I like to stick them into the fridge for 30 minutes - 1 hour to harden.
19. Once chocolate has hardened, pop cakes out of the silicone molds.

Notes

* look at the back of your box. Normally, you’ll need oil, water and eggs.

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

Love it? Pin It!

HAPPY HALLOWEEN!!!

Welcome to 2023’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . You’ll find that this fun and spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this years 6th annual #HalloweenTreatsWeek event we have 18 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Today’s Halloween Offerings:

• Evil Dragon Deviled Eggs from Big Bear’s Wife
• Chocolate Cherry Skull Cakes from Semi Homemade Recipes
• Witch Hat Garlic Bread from Cheese Curd In Paradise
• Candy Corn Cookie Cake from The Spiffy Cookie
• Wicked Good Apple Cider Muffins from Our Good Life
• Spooky Spider Decadent Cupcakes from For the Love of Food
• Monster Mash Cereal Cheesecake from Sweet ReciPEAs
• Pumpkin Cheesecake Bites from It’s Shanaka
• Halloween Brains Cupcakes from An Affair from the Heart
• Breadstick Snakes from Karen’s Kitchen Stories
• Jack O’Lantern Tostadas from Palatable Pastime
• Witches Broom Cookies from Best Cookie Recipes
• Baked Intestine Pie from A Kitchen Hoor’s Adventures
• Spooky Roasted Potato Skulls from Savory Moments
• Mummy Donuts from The Redhead Baker
• Caramel Apple Bark from Best Dessert Recipes
• Mummy Dogs from Savory Experiments
• Halloween Taco Dip from Jen Around the World
• Easy Spider Cupcakes from Hezzi-D’s Recipe Box
• Creamy Pumpkin Hummus from Jolene’s Recipe Journal

The post How to Make Chocolate Cherry Skull Cakes That Will Haunt Your Dreams #HalloweenTreatsWeek appeared first on Shoppin' Buggy Recipes.

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