Peppermint S'mores Dump Cake
- Level: Easy
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 580
- Total Fat
- 27
- Saturated Fat
- 13
- Carbohydrates
- 83
- Dietary Fiber
- 2
- Sugar
- 52
- Protein
- 6
- Cholesterol
- 47
- Sodium
- 793
- Total: 1 hr 30 min
- Active: 10 min
Ingredients
1 1/2 sticks (12 tablespoons) unsalted butter
Nonstick cooking spray, for the pan and spatula
One 15.25-ounce box chocolate cake mix
One 7.5-ounce jar marshmallow creme
One 5.9-ounce box instant chocolate pudding mix
1 1/2 cups milk
9 marshmallows
3 graham cracker sheets, broken randomly into 1/2-by-1/2-inch shards, plus more for serving
3 tablespoons chopped candy canes or red and white striped mints
Whipped cream, for serving
Directions
- Preheat the oven to 350 degrees F. Put the butter in an 8-by-8-inch nonstick cake pan and place it in the oven while it preheats.
- When the butter is melted, remove the pan from the oven and spray the sides with cooking spray. Evenly sprinkle the cake mix over the melted butter. Using a rubber spatula, stir to combine and then press the mixture into an even layer.
- Clean the rubber spatula, then spray it with cooking spray. Use the spatula to scoop the marshmallow topping on top of the cake mix and spread it in an even layer. Evenly sprinkle the pudding mix all over the topping and pour the milk on top. Stir gently with a spoon to combine the mix and milk; some marshmallow topping will rise to the surface. Top with the marshmallows and graham crackers.
- Bake until the very top layer is set but the cake is still very jiggly underneath, about 50 minutes. Remove from oven and run a butter knife around the edges to loosen. Top with the chopped mints.
- Scoop into bowls while still warm, dollop with whipped cream and top with additional graham cracker crumbs.