Vintage campfire cake is one of those wonderfully simple dessert recipes that feels nostalgic and practical at the same time. By using a slow cooker, you get the cozy flavor combination of melted chocolate, graham crackers, and marshmallows without tending a fire or heating the oven, and the result is a gooey, scoopable sweet that lands somewhere between a dump cake and an indoor s'mores pudding.
Serve this warm straight from the slow cooker with a big spoon and let everyone scoop their own portion into bowls. It pairs especially well with vanilla ice cream, lightly sweetened whipped cream, or a glass of cold milk, and if you want a little contrast, fresh strawberries or sliced bananas make a nice addition alongside the rich, melty cake.
4-Ingredient Slow Cooker Vintage Campfire Cake
Servings: 8
Ingredients
1 box chocolate cake mix, about 15.25 ounces
Directions
1. Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick spray or a thin layer of butter. Pour in the chocolate cake mix and water, then stir until the batter is mostly smooth.
2. Sprinkle the graham cracker pieces evenly over the batter, then scatter the mini marshmallows across the top in an even layer.
3. Cover and cook on low for 2 to 2 1/2 hours, or until the cake is set around the edges and still soft and gooey in the center. Avoid lifting the lid too often so the marshmallows can melt properly.
4. Turn off the slow cooker and let the cake rest for 10 minutes before serving. Scoop into bowls and serve warm.
Variations & Tips
Add chocolate chips: If you want a richer, more candy-like result, stir in 1/2 cup semisweet chocolate chips with the batter before topping with the crackers and marshmallows.
Use yellow cake mix: For a lighter, more classic s'mores flavor, swap the chocolate cake mix for yellow cake mix. The marshmallow and graham cracker flavors will stand out even more.
Watch your slow cooker: Slow cookers can vary quite a bit, so start checking near the 2-hour mark. You want the edges set and the center soft, not dry.
Make serving easier: This dessert is best spooned rather than sliced. Letting it rest briefly after cooking helps the texture settle so each serving holds together a little better.
