Mississippi Mud Poke Cake

Mississippi Mud Poke Cake is the ultimate crowd-pleaser for chocolate lovers. Every bite delivers fudgy cake soaked with smooth ganache, pillowy marshmallow and buttery toasted pecans. This dessert always brings excitement for birthdays, potlucks or just an ordinary weekday when we want a taste of nostalgia.

I first baked this for a holiday party when I needed something decadent but stress-free. Now friends request it for gatherings and my family hovers around the kitchen for the first warm slice.

Ingredients

• Cake mix super moist triple chocolate fudge: gives a reliable chocolatey base every time opt for a name brand for best texture
• Milk: provides extra richness and tenderness choose whole milk for the moistest crumb
• Salted butter, melted: infuses buttery flavor and gives a soft cake crumb use high quality butter for depth
• Eggs: bind everything and make the cake light and fluffy farm-fresh eggs work best
• Heavy cream: creates ultra-creamy ganache and rich icing always use full-fat cream for a silky smooth topping
• Semi sweet chocolate chips: melt into the ganache and add bold chocolate flavor select chips with 50 to 60 percent cacao for balance
• Mini marshmallows: deliver that classic gooey effect plus toasty topping check they are fresh and pillowy for best melt
• Unsweetened cocoa powder: adds even more chocolate punch without extra sweetness Dutch process cocoa is ideal for deeper color
• Powdered sugar: gives icing a velvety drape sift to avoid lumps
• Pecans, toasted: for crunch and nutty aroma fresh nuts are essential toast just before using for maximum flavor

Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit before you start any mixing so it's at temperature when you need it. Grease a nine by thirteen inch baking dish with butter or nonstick spray for easy cake removal later.

Toast the Pecans:

Scatter chopped pecans in a single layer on a baking sheet. Toast for five to eight minutes. Watch them closely and stir halfway through. The nuts should turn golden and give off a fragrant aroma. Let them cool to crisp up.

Mix and Bake the Cake:

Empty the cake mix into a large bowl. Pour in the milk, melted butter and eggs. Beat with an electric mixer or by hand until completely smooth. Pour batter into the prepared pan and spread evenly. Bake following the cake mix directions, checking early with a toothpick in the center. It should come out mostly clean when done.

Poke the Cake:

Let the cake cool for ten minutes so it firms up before poking. Using the handle of a wooden spoon, make holes all over the top going all the way to the bottom. Space the holes about an inch apart to ensure ganache soaks in.

Make the Ganache:

Heat heavy cream in a saucepan just to a simmer, not boiling, as too much heat can scorch it. Take off the heat and add chocolate chips. Stir gently until melted and completely smooth for a glossy pourable ganache.

Soak and Top with Marshmallows:

Pour the warm ganache over the poked cake, making sure it fills the holes. Spread gently, then sprinkle ten ounces of mini marshmallows evenly over the top while the ganache is still warm for the ultimate goo factor.

Melt the Marshmallows:

Pop the cake back into the oven for one to two minutes to soften the marshmallows. Watch closely. You want slightly melted and glossy but not burned.

Prepare the Icing:

In a medium bowl, whisk together melted butter, cocoa powder and heavy cream until smooth. Gradually add powdered sugar in batches, beating well until the icing is light and thick, spreadable but not runny.

Ice the Cake:

Spread the chocolate icing evenly over the cooled marshmallow layer. Use an offset spatula for a smooth finish. Let it set up for about fifteen minutes before adding toppings.

Finish with Pecans and More Marshmallows:

Sprinkle the cooled toasted pecans and the reserved mini marshmallows on top. For an extra flourish, broil for one to two minutes to lightly toast the marshmallows. Watch constantly so they do not burn.

There is something magical about those toasted pecans on top, their warmth and crunch remind me of autumn afternoons spent baking with my grandmother whose Southern roots inspired this cake in the first place. Marshmallow is always my favorite, adding a gooey joy to every bite.

Storage Tips

Keep the cake covered tightly in the fridge for up to five days. The chill makes slicing clean and easy while keeping the icing perfect. For freezing, wrap slices or the whole cake well in plastic then foil to prevent freezer burn. Thaw overnight in the refrigerator for best results.

Ingredient Substitutions

No pecans at home Reach for walnuts or simply leave the nuts out the texture and flavor will still shine. You can swap heavy cream for evaporated milk in a pinch. If you are a true chocoholic, add some chocolate pudding between the cake and icing layers for extra richness.

Serving Suggestions

This cake is a show stopper at potlucks and family parties. It is rich enough for coffee or tea and plays well with a scoop of vanilla or salted caramel ice cream. For a smaller gathering, cut the cake into tiny squares for bite-sized indulgence.

Cultural and Historical Notes

Mississippi mud cake draws inspiration from the southern United States where dessert traditions lean big, bold and comforting. The term mud refers to the dense fudgy base reminiscent of muddy Mississippi river banks. This poke cake version ups the drama with pockets of ganache seeping through each crumb for true satisfaction.

Seasonal Adaptations

In the fall try topping the cake with cinnamon spiced pecans. For spring scatter fresh strawberries or raspberries on top before serving. Holiday times call for a sprinkle of crushed peppermint on the melted marshmallows.

Success Stories

Some of my favorite feedback comes from those who baked this as their first ever cake. Even nervous beginners find success since the poke method is so forgiving and fun. It is a recipe kids can help with too, marshmallow sprinkling is always a hit.

Freezer Meal Conversion

This dessert is about as freezer friendly as you can get. Cool the finished cake completely before slicing. Layer between parchment and freeze. Individual pieces pop in a lunchbox and thaw by noon for the perfect afternoon treat.

This Mississippi Mud Poke Cake brings pure joy to any table. You will love every gooey, chocolatey bite.

Common Recipe Questions

→ What makes a poke cake unique?

The poking method creates holes that are filled with ganache, allowing for an extra-moist texture and deep chocolate flavor throughout.

→ Can different nuts be used instead of pecans?

Yes, walnuts or even omitting nuts altogether will work if preferred. Customize for your taste or allergies.

→ How do I store leftovers?

Cover and refrigerate for up to 5 days. For longer storage, wrap well and freeze up to 3 months, thawing overnight in the fridge before serving.

→ Could I use a different cake mix?

Absolutely! Any chocolate cake mix works. The richer and moister, the better for maximum gooeyness.

→ How can I achieve perfectly toasted marshmallows?

Slightly melt them in the oven for 1-2 minutes, or broil briefly for a deeply toasted finish. Watch closely to prevent burning.