Pumpkin S’mores Cake
Pumpkin S’mores Cake is completely over the top delicious in the best way possible. It combines summer and fall into a show-stopper of a cake. It’s a soft, delicious pumpkin cake, topped with Marshmallow Buttercream Frosting, chocolate ganache, and toasted Campfire Mini Marshmallows!
GUYSSSSSS. Can you even right now with this cake? It’s basically a Thanksgiving dream come true. Pumpkin Cake has never looked as good as it does today…and I promise you that even that one person you know who “hates” pumpkin will have their life ROCKED with this beauty.
Don’t marshmallows make everything more fun? They’re an everyday sweet treat but also a staple for holiday recipes. My favorite part of Thanksgiving when I was little (and also now) was the toasty marshmallows on top of the sweet potato casserole. AND Campfire® has fun, festive Marshmallows for every season.
Anyhow, I have your holiday dessert situation all figured out for you with this Pumpkin S’mores Cake. First, it’s a stunner. Second, it’s absolutely delicious. And third, it gives you a chance to break out the kitchen torch. Am I right?
The cake is 100% easy. It starts with a boxed mix with a few add-in ingredients. Like pumpkin, obviously. The frosting is made with marshmallow creme and butter, so it’s all your frosting dreams in one place. AND there’s a rich chocolate ganache poured all over the top to add a little drama, but also be a happy place for all your mini marshmallows to reside.
And I mentioned that kitchen torch already, right?
When you slice this beauty, be prepared for people to ooh and ahh. There’s no way around it.
This slice deserves a place on your holiday table!
For more pumpkin flavored recipes, be sure to try the Marshmallow Pumpkin Pie or the Pumpkin Spice Caramel Marshmallow Treats! For more fun and festive recipes and crafts go to CampfireMarshmallows.com and follow us on Pinterest!
We love seeing photos of your recipes and how you “Make it with Marshmallows!” so be sure to share your photos with us on Facebook, Instagram and Twitter.
Blog post by: Cookies & Cups
Pumpkin S’mores Cake
prep times: 20 minutes
total time: 50 minutes
makes: 10 servings
Ingredients:
Cake
1 box yellow cake mix
1 cup pumpkin puree (like Libby’s canned pumpkin)
1/2 cup milk
1/3 cup oil
4 eggs
1 teaspoon pumpkin pie spice
Frosting
1 cup salted butter, room temperature
14 ounces marshmallow creme
2 cups powdered sugar
1 teaspoon vanilla
Chocolate Ganache
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
2 tablespoons light corn syrup
Topping
1 1/2 cups Campfire® Mini Marshmallows
Directions:
Cake
Preheat the oven to 350°F. Coat 2, 8- inch round pans with nonstick spray. Line the bottoms of the pans with parchment paper cut to fit, and spray again. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment combine the cake mix, pumpkin, milk, oil, eggs and pumpkin pie spice. Mix on low to combine for 30 seconds and then turn the mixer up to medium and continue mixing for 2 minutes, scraping the sides of the bowl as necessary.
Divide the batter between the two pans evenly and bake for 25-35 minutes until the centers of the cake is set and toothpick inserted comes out clean.
Allow the cakes to cool in the pan for 5 minutes and then remove the cakes from the pans and allow to cool on a wire rack until cooled completely.
Frosting
In the bowl of your stand mixer fitted with the paddle attachment, mix the butter on medium speed until smooth. Add in the marshmallow creme and mix for an additional minute, or until smooth, scraping the sides of the bowl as necessary.
Turn the mixer to low and add in the powdered sugar, mixing until combined, then turn the mixer up to medium and mix for another minute.
Spread onto cooled cake
Ganache
In a microwave safe bowl, combine chocolate chips and heavy cream. Microwave in 30 second increments, stirring until smooth until chocolate is melted combined.
Stir in corn syrup and allow to cool until slightly thickened.
Pour over top of the cake and spread to the edges to allow the ganache to drip down the cake.
Garnish the top of the cake with marshmallows and using a kitchen torch, lightly toast the marshmallows.
Serve immediately or keep airtight at room temperature for up to 3 days.