There’s something magical about a dessert that tastes like a summer night around the campfire—but requires absolutely zero camping gear. Enter: CrockPot S’mores Cake. It’s gooey, chocolatey, marshmallowy perfection, all from your trusty slow cooker. And the best part? You don’t have to smell like bug spray or wrestle with a tent to enjoy it.
This cake is everything we love about s’mores—melted chocolate, crunchy graham crackers, and those irresistible toasted marshmallows—all baked into a warm, fudgy cake that practically makes itself. Whether you’re feeding a crowd, treating your kids after a long school week, or simply craving something sweet at midnight (no judgment here), this recipe will be your new best friend.
Table of Contents
Why You’ll Love This CrockPot S’mores Cake
- Easy & fuss-free: Toss it in the slow cooker and let the magic happen.
- Crowd-pleasing: It’s the kind of dessert that makes people ask, “Wait, you made this in a CrockPot?!”
- Cozy comfort food: Perfect for chilly nights, movie marathons, or when you just need a hug in dessert form.
- No campfire required: Skip the smoke, keep the marshmallows.
Ingredients You’ll Need
- 1 box Devil’s Food Cake mix
- 1 (4-oz.) package instant chocolate pudding
- 1 cup whole milk
- 3 large eggs
- 1/2 cup (1 stick) butter, melted
- 1/4 cup sour cream
- 1 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- 2 (2-oz.) Hershey bars, broken into smaller pieces
- 4 graham crackers, crushed
- Cooking spray
- 3 cups mini marshmallows
- 1/4 cup melted chocolate, for garnish
How to Make CrockPot S’mores Cake
Step 1: Mix the magic.
In a large bowl, whisk together the cake mix and pudding mix. Stir in milk, eggs, melted butter, sour cream, vanilla, and salt until everything is smooth. Fold in your chocolate pieces and graham cracker crumbs—this is where the s’mores magic really begins.
Step 2: Slow cook the cake.
Grease the inside of your CrockPot with cooking spray. Pour in the batter and smooth the top with a spatula. Cook on high for 2 to 2 ½ hours. Check at the 2-hour mark to make sure the edges aren’t getting too dark.
Step 3: Toast the topping.
Once the cake is baked through, remove the insert from the slow cooker. Sprinkle the top with mini marshmallows and pop it under the oven broiler for 1–2 minutes, until golden and melty. (Keep a close eye—those marshmallows can go from “toasty” to “oops, on fire” in a flash.)
Step 4: Finish & serve.
Drizzle with melted chocolate, grab a spoon, and serve immediately. Warning: plates may not be necessary, but napkins definitely are.
Tips for the Best CrockPot S’mores Cake
- Use whole milk. It makes the cake richer and more moist.
- Don’t skip the sour cream. It adds a tangy depth and keeps the cake from drying out.
- Watch the marshmallows! The broiler works fast—stand by like a dessert bodyguard.
- Make it your own. Swap in peanut butter cups or caramel chunks instead of Hershey bars if you’re feeling adventurous.
A Little Story from My Kitchen
The first time I tested this recipe, I’ll be honest—my kids were circling the kitchen like little sharks. The smell of chocolate cake wafting from the slow cooker had them checking the lid every 20 minutes. When those marshmallows came out golden and gooey, let’s just say I didn’t even get to slice the cake. They dove in with spoons and called it the “best camping trip ever”—without ever leaving the house.

FAQs About CrockPot S’mores Cake
Can I make this ahead of time?
Sort of! The cake itself can be made in advance, but wait to add and toast the marshmallows until right before serving so they stay gooey and fresh.
What if I don’t have Hershey bars?
Any good-quality chocolate will work. Dark chocolate chunks or even milk chocolate chips can step in.
How do I store leftovers?
Cover and refrigerate for up to 3 days. Reheat in the microwave for that warm, melty goodness.
Can I use a different cake mix?
Yes! Devil’s Food is the classic choice, but chocolate fudge or triple chocolate cake mix would also be delicious.
Bringing It All Together
This CrockPot S’mores Cake is proof that comfort food doesn’t need to be complicated. It’s rich, gooey, nostalgic, and guaranteed to make any day feel a little more special. So grab your slow cooker, gather your sweet tooth squad, and let the magic happen—no campfire required.
More Cozy Recipes You’ll Love
If this CrockPot S’mores Cake has you craving more comfort food magic, here are a few other recipes you won’t want to miss:
- Treat yourself to the ultimate chocolate indulgence with this decadent Slow Cooker Better Than Sex Cake.
- Keep the fall flavors alive with a warm and gooey Apple Crisp in the CrockPot—perfect with a scoop of vanilla ice cream.
- For another spoon-worthy dessert, try this rich and fudgy Slow Cooker Chocolate Cherry Dump Cake.
- And if you’re in the mood for something savory next, this hearty Wholesome CrockPot Beef Stew will wrap you up like a cozy blanket on a cold night.

CrockPot S’mores Cake
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
Description
This CrockPot S’mores Cake is a gooey, chocolatey, campfire-inspired dessert made easy in your slow cooker. With rich Devil’s Food cake, melted Hershey’s chocolate, graham crackers, and toasted marshmallows, it’s the ultimate comfort food treat—no campfire required!
Ingredients
1 box Devil’s Food Cake mix
1 (4-oz.) package instant chocolate pudding
1 cup whole milk
3 large eggs
1/2 cup (1 stick) butter, melted
1/4 cup sour cream
1 tsp pure vanilla extract
1/2 tsp kosher salt
2 (2-oz.) Hershey bars, broken into smaller pieces
4 graham crackers, crushed
Cooking spray
3 cups mini marshmallows
1/4 cup melted chocolate, for garnish
Instructions
In a large bowl, whisk together the cake mix and pudding mix. Add milk, eggs, melted butter, sour cream, vanilla, and salt. Mix until smooth.
Fold in the Hershey’s chocolate pieces and crushed graham crackers.
Grease the bowl of a CrockPot with cooking spray. Pour in the batter and smooth the top with a spatula.
Cook on high for 2 to 2 ½ hours, checking at 2 hours to make sure the edges aren’t burning.
Heat broiler on high. Remove the CrockPot insert and top the cake with mini marshmallows. Broil 1–2 minutes until golden.
Drizzle with melted chocolate, serve warm, and enjoy!
Notes
Use whole milk for a richer, more moist cake.
Keep an eye on the marshmallows under the broiler—they toast quickly!
Add peanut butter cups or caramel chunks instead of Hershey bars for a fun twist.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/8 of cake)
- Calories: 420 kcal
- Sugar: 36 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg