This s’mores variation of a dump cake recipe uses chocolate pudding, chocolate cake mix, semi sweet chocolate chips, graham crackers, and toasted marshmallows! A total fool-proof dessert!
I love, love, LOVE dump cake recipes. I remember the first time I had ever heard that term was the first time I tasted a dump cake. It was the classic version with yellow cake mix, chopped walnuts, crushed pineapple, and cherry pie filling. One of the older ladies from our church in Philadelphia brought it to pretty much every function we held together. Those church ladies have the BEST recipes, don’t they?!
I remember that cake fondly because it was around the time I started dating my husband that we were attending there. Paul seriously LOVED that cake, and if you know anything about his tastes, then you know it must be good! He eats virtually ZERO baked goods and goes for pudding, Jello, and ice cream exclusively for dessert. Actually, I think he’d forgo dessert altogether for pretty much anything else. I can’t understand it at all!
5 oz pkg cook & serve chocolate pudding
3 cups whole milk
12 graham cracker squares
3/4 cup miniature semi sweet chocolate chips
15 oz box chocolate cake mix, dry
1/2 cup cold butter, sliced
10 oz pkg miniature marshmallows
Prepare chocolate pudding with milk on stove top as directed on package. Allow to cool in pot for 15 minutes.
Spread pudding evenly into the bottom of a 9 x 13 baking dish. Lay graham crackers evenly in pudding and sprinkle with 1/2 cup chocolate chips.
Sprinkle dry cake mix over pudding and dot with slices of butter. Bake at 350 degrees for 25 minutes.
Remove from oven and stir making sure any dry cake mix spots have be moistened.
Sprinkle evenly with marshmallows and remaining chocolate chips. Bake an additional 5 – 8 minutes or until marshmallows are puffy and brown. Allow cobbler to cool 15 minutes before serving.