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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 pound cake, 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!
Print
3 Layer Nutella S’mores Pound Cake
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Bring the fun of this campfire favorite indoors with this quick, delicious, toasty treat!
Ingredients
- 1 Family Sized Sara Lee All-Butter Pound Cake (16 ounces), thawed
- 1 sleeve graham crackers (9 full sheets)
- ½ cup Nutella
- 8-10 ounces marshmallow fluff
Instructions
- Place oven rack in upper third of oven and preheat broiler. Line a baking sheet with aluminum foil.
- Place graham crackers in a large, zip-top bag and crush, using a mallet or the bottom of a pan.
- Using a serrated knife, slice the cake horizontally into 3 equal layers. Place the bottom layer on the prepared baking sheet. Spread on half of the Nutella, and sprinkle on 2-3 tablespoons of graham cracker crumbs. Top with the middle layer of pound cake, spread on remaining Nutella and sprinkle on another 2-3 tablespoons graham cracker crumbs. Top with last layer of cake.
- Using an offset spatula or knife, spread the marshmallow fluff all over the top and sides of the cake, completely covering it.
- Place the cake underneath the broiler and cook, keeping a close eye on it, until the marshmallow fluff is browned to your liking. Remove from oven and let it cool so that the marshmallow coating hardens a bit.
- To serve, cut cake into slices with a serrated knife. Place each slice on a plate and sprinkle more graham cracker crumbs around the edges.
Nutrition
- Serving Size:
- Calories: 516
- Sugar: 49.1 g
- Sodium: 462.6 mg
- Fat: 15.2 g
- Saturated Fat: 4.4 g
- Carbohydrates: 90.9 g
- Fiber: 3.1 g
- Protein: 5.9 g
- Cholesterol: 34.8 mg
Keywords: s'mores cake, pound cake, marshmallows, nutella
What are your favorite ways to customize a frozen dessert? Head over to Sara Lee's Facebook page for lots more ideas on how to make their desserts #UniquelyYours!
This is a sponsored conversation written by me on behalf of Sara Lee. The opinions and text are all mine.
