COLORFUL
Mississippi Mud Poke Cake will make any dessert lover’s heart flutter! This heavenly cake combines the rich, moist texture of chocolate cake with the gooey goodness of marshmallows and the crunch of toasted pecans. A recipe that is delightfully simple and guaranteed to impress at any gathering.
Ingredients:
Prep Time: 25 minutes | Total Time: 55 minutes | Servings: 12
- 1 box Cake Mix, Super Moist Triple Chocolate Fudge
- 1 cup Milk
- ½ cup Salted Butter, melted
- 4 Eggs
- cup Heavy Cream
- 1 cup Semi Sweet Chocolate Chips
- 10.5 oz Mini Marshmallows, reserve ½ cup for sprinkling on top
- 1 stick Salted Butter, melted
- 3 Tablespoons Unsweetened Cocoa Powder
- ⅓ cup Heavy Cream
- 3 cups Powdered Sugar
- 1 cup Pecans, toasted and sprinkled on top
- ½ cup Marshmallows, sprinkled on top
Instructions:
- Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish set aside.
- Place chopped pecans evenly on a baking sheet and toast for 5-8 minutes. Remove from the oven to cool and use for topping later.
- In a large bowl, combine the cake mix, milk, melted butter, and eggs until smooth. (this will replace the ingredients on the back of the cake box) Pour the batter into the prepared baking dish. Bake according to the package directions, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the top of the cake, making sure to poke all the way down to the bottom.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips until smooth and well combined.
- Pour the ganache over the poked cake, making sure to fill the holes. Sprinkle 10 oz of mini marshmallows evenly over the ganache while it’s still warm.
- Return the cake to the oven for 1-2 minutes or until the marshmallows are slightly melted. Keep a close eye on it to prevent burning.
- Let the cake cool some while making the icing.
- In a medium bowl, mix together the melted butter, unsweetened cocoa powder, and heavy cream until combined.
- Gradually add the powdered sugar, 1 cup at a time, and beat with a mixer until smooth.
- Spread the icing evenly over the cooled cake.
- Sprinkle the top of the cake with the toasted, chopped pecans and the reserved ½ cup of mini marshmallows.
- Optionally, place the cake under the broiler for an additional 1-2 minutes to lightly toast the marshmallows on top, watching closely to prevent burning.
Storage and Reheating Instructions:
This cake tastes just as fabulous the next day! For storage, keep it covered in the refrigerator for up to 5 days. Wrap the cake well or store it in an airtight container, and it can be frozen for up to 3 months. Just remember to thaw it overnight in the refrigerator before serving.
Helpful Tips & Substitutions
Can This Be Made Ahead of Time?
Of course! You can bake the cake a day in advance, adding the ganache, icing, and toppings when ready to serve. It’s a perfect strategy for those who want to enjoy their own party without being stuck in the kitchen.
Substitutions & Variations
- Not a fan of pecans? Try walnuts or skip the nuts altogether.
- Want more chocolate? Add a layer of chocolate pudding under the icing for an extra decadent twist.
Helpful Cooking Notes
- Cake Mix: Using a super moist triple chocolate fudge cake mix makes this recipe foolproof, but feel free to experiment with your favorite chocolate cake recipe.
- Poking the Cake: Don’t be shy; those holes are what make the poke cake special, allowing every bite to be infused with gooey ganache.
- Toasting Pecans: This little step adds a depth of flavor and crunch that elevates the cake to a whole new level.
Try Some of our Other Favorite Dessert Recipes
Mississippi Mud Poke Cake combines chocolate cake, gooey ganache, melty marshmallows and toasted pecans. Perfect for all occasions.
INGREDIENTS
For the Cake:
- 1 box Cake Mix, Super Moist Triple Chocolate Fudge
- 1 cup Milk
- ½ cup Salted Butter, melted
- 4 Eggs
For the Ganache:
- 1 cup Heavy Cream
- 1 cup Semi Sweet Chocolate Chips
- 10.5 oz Mini Marshmallows, reserve ½ cup for sprinkling on top
For the Icing:
- 1 stick Salted Butter, melted
- 3 Tablespoons Unsweetened Cocoa Powder
- ⅓ cup Heavy Cream
- 3 cups Powdered Sugar
- 1 cup Pecans, toasted and sprinkled on top
- ½ cup Marshmallows, sprinkled on top
INSTRUCTIONS
- Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish set aside.
- Place chopped pecans evenly on a baking sheet and toast for 5-8 minutes. Remove from the oven to cool and use for topping later.
- In a large bowl, combine the cake mix, milk, melted butter, and eggs until smooth. (this will replace the ingredients on the back of the cake box) Pour the batter into the prepared baking dish. Bake according to the package directions, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the top of the cake, making sure to poke all the way down to the bottom.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips until smooth and well combined.
- Pour the ganache over the poked cake, making sure to fill the holes. Sprinkle 10 oz of mini marshmallows evenly over the ganache while it’s still warm.
- Return the cake to the oven for 1-2 minutes or until the marshmallows are slightly melted. Keep a close eye on it to prevent burning.
- Let the cake cool some while making the icing.
- In a medium bowl, mix together the melted butter, unsweetened cocoa powder, and heavy cream until combined.
- Gradually add the powdered sugar, 1 cup at a time, and beat with a mixer until smooth.
- Spread the icing evenly over the cooled cake.
- Sprinkle the top of the cake with the toasted, chopped pecans and the reserved ½ cup of mini marshmallows.
- Optionally, place the cake under the broiler for an additional 1-2 minutes to lightly toast the marshmallows on top, watching closely to prevent burning.
NOTES
Storage and Reheating Instructions:
This cake tastes just as fabulous the next day! For storage, keep it covered in the refrigerator for up to 5 days. Wrap the cake well or store it in an airtight container, and it can be frozen for up to 3 months. Just remember to thaw it overnight in the refrigerator before serving.Helpful Tips & Substitutions
Can This Be Made Ahead of Time?
Of course! You can bake the cake a day in advance, adding the ganache, icing, and toppings when ready to serve. It’s a perfect strategy for those who want to enjoy their own party without being stuck in the kitchen.Substitutions & Variations
- Not a fan of pecans? Try walnuts or skip the nuts altogether.
- Want more chocolate? Add a layer of chocolate pudding under the icing for an extra decadent twist.
Helpful Cooking Notes
- Cake Mix: Using a super moist triple chocolate fudge cake mix makes this recipe foolproof, but feel free to experiment with your favorite chocolate cake recipe.
- Poking the Cake: Don’t be shy; those holes are what make the poke cake special, allowing every bite to be infused with gooey ganache.
- Toasting Pecans: This little step adds a depth of flavor and crunch that elevates the cake to a whole new level.
NUTRITION
Serving: 12gCalories: 698kcalCarbohydrates: 90gProtein: 8gFat: 37gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 108mgSodium: 419mgPotassium: 337mgFiber: 3gSugar: 67gVitamin A: 753IUVitamin C: 0.3mgCalcium: 125mgIron: 3mg
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