Pumpkin S’mores Cake
I had to bring this to work so that I didn’t eat the entire thing. That is all. Make this. Now. The pumpkin makes this a little different and even more delicious.
- 1 cup Gold Medal® all-purpose flour
- 2 cups fine graham cracker crumbs
- 1 cup dark brown sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup canola oil
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla
- 1 (15 ounce) can pure pumpkin
- 2 bags milk chocolate morsels
- 2 cups mini marshmallows
Preheat oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray and set aside.
In a large bowl, whisk together the flour, graham cracker crumbs, brown sugar, baking powder, pumpkin pie spice and salt.
In a medium bowl, whisk together the oil, milk, eggs, vanilla, and pumpkin.
Stir the wet ingredients into the dry ingredients until well combined. Pour evenly into prepared baking dish.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and turn oven off.
Spread chocolate evenly over baked cake. Return to oven while it’s off for 2 minutes. Remove the cake from the oven again and turn the oven broiler on. Spread the melted chocolate bars evenly over the cake so that it is completely covered.
Sprinkle mini marshmallows evenly over chocolate layer. Place under the broiler for 2-3 minutes until marshmallows start to brown. Watch them very closely so they don’t blacken. Rotate if necessary to evenly brown all marshmallows.