3 Layer Nutella S’mores Pound Cake

Thank you Sara Lee Desserts for sponsoring this post! Click here for more deliciously easy recipe ideas. As always, all opinions are 100% my own.

Bring the fun of this campfire favorite indoors with this quick, delicious, toasty treat!

Growing up, my stepmom used to make this dessert that always blew my mind. It looked SO. FANCY. And she was able to put it together in just a few minutes with minimal ingredients.

She let me in on her secret – she would take a Sara Lee frozen pound cake, thaw it, slice it into 3 layers and put fresh whipped cream in between the layers and all over the outside of it. She would make these pretty decorations with the tines of a fork that really made it look special.

And none of us had any idea how easy it was to put together!

When Sara Lee approached me about developing a simple, delicious recipe to showcase how I would customize their frozen poundcake, I knew I wanted to take my stepmom’s idea and turn it up a notch.

Because who doesn’t love s’mores?

Or Nutella?

Or pound cake?

My family loves to go camping, and making s’mores is a key ingredient of any camping trip.

But what if we’re at home on a Friday night, jonesin’ for some toasty marshmallow goodness without wanting to deal with an open flame or loads of mosquitoes?

This pound cake is the answer! It’s super simple to put together with just a frozen pound cake and 3 pantry staples: graham crackers, Nutella & marshmallow fluff.

This cake couldn’t be simpler to make. You sandwich layers of Nutella and crushed graham crackers between each slice of pound cake, then “frost” the outside of the whole thing with marshmallow fluff.

A quick trip under the broiler gets the marshmallow coating nice and toasty. You can use as much or as little of each ingredient as you like – it’s guaranteed to be delicious any way you slice it!

My first try at toasting the marshmallow fluff was a bit… less than ideal. Let’s just say that a quick trip under the broiler is a much better way to get this type of marshmallow nice and toasty. I had a melty (yet still delicious!) mess on my hands when I tried baking at a lower temperature.

Just make sure you keep your eye on the cake while it’s under the broiler so you can pull it out of the oven before it gets TOO dark. The marshmallow coating may puff up a bit, so make sure you have it close (but not too close) to your broiler’s heating element. It’ll deflate once it’s out of the oven.

I bet that with a kitchen blowtorch, I’d have a little more control over the dark areas here, but that complicates things a bit. Plus I don’t own one. And my tiny kitchen has minimal space for gadgets.

But if I did, I’d whip up another one of these cakes immediately to test it out and get some really dark, crispy marshmallow bits! What can I say? I like my s’mores pretty burnt when we’re out camping.

This cake turned out SO well! It looks super elegant, but it was really easy to put together. It would be great for a dinner party or a weeknight treat when you don’t have the time or energy to whip up something too elaborate.

The sprinkling of graham cracker crumbs at the end was the perfect accompaniment. I found myself dipping each bite of layer cake into the crumbs to get just a little bit more on there.

This cake keeps well in the refrigerator for up to 5 days (if it lasts that long!). If you’re pulling it out of the fridge, pop the slices in the microwave for 15 seconds to warm them ever-so-slightly, then sprinkle with graham cracker crumbs before diving in. Major yum!

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This is a sponsored conversation written by me on behalf of Sara Lee. The opinions and text are all mine.