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Toasted Marshmallow-Chocolate Pudding Cake

Tops Exclusive

Thanks to devil's food cake mix and instant pudding, even a novice baker can make this impressive Toasted Marshmallow-Chocolate Pudding Poke Cake.

Yield: 24 servings

Preparation Time: 30 min; Cook 1 hr 45 min


Nutrition Facts

Yield: 24 servings

Approximate Nutrient Content per serving:

Calories: 220
Calories From Fat: 72
Total Fat: 8g
Saturated Fat: 2g
Cholesterol: 25mg
Sodium: 260mg
Total Carbohydrates: 34g
Dietary Fiber: 1g
Sugars: 24g
Protein: 3g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


Prepare cake batter and bake in 13x9-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.

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.

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.

Kitchen Tips
Tip 1:
Lemon "Meringue" Pudding Cake
Prepare using a lemon cake mix and 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding.

Tip 2:
Toasted Marshmallow-Pumpkin Spice Cake
Prepare using a yellow cake mix and JELL-O Pumpkin Spice Flavor Instant Pudding.

Tip 3:
Substitute a chopstick or drinking straw for the spoon handle.

Please note that some ingredients and brands may not be available in every store.

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