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S'mores Bundt Cake


for the cake

  • 15.25 oz. pkg. yellow cake mix
  • 1 c. water
  • 3 large eggs
  • 1/4 c. vegetable oil
  • 1 1/2 c. graham cracker crumbs
  • 1/4 cup brown sugar
  • 4 T. unsalted butter melted
  • pinch of salt
  • 1 jar hot fudge sauce

for the frosting

  • 3 large egg whites
  • 3/4 c. sugar
  • 1 t. vanilla extract
  • 1/4 t. cream of tartar
  • 1/4 c. boiling water


for the cake

  • Preheat oven to 350 degrees. Spray a non-stick bundt cake pan with cooking spray.
  • Add the cake mix, water, eggs, and oil to the bowl of a stand mixer. Beat on high, stopping to scrape down the sides of the bowl once, until batter is very smooth (2 - 3 minutes).
  • Mix together the graham cracker crumbs, brown sugar, melted butter and salt. Stir the graham mixture into the cake batter.
  • Pour the batter into the pan and smooth the top. Bake for 35 - 40 minutes, or until the top of the cake springs back when lightly touched.
  • Allow the cake to cool in the pan for about 15 minutes. Remove from pan and allow to cool completely.
  • When ready to serve the cake, drizzle with about half of the hot fudge sauce. Serve the rest of the sauce with the cake.

for the frosting

  • With the whip attachment in the bowl of a stand mixer, add the 3 egg whites, sugar, vanilla and cream of tarter. Start the mixer on low and stir to combine. Microwave the 1/4 cup of water until boiling (only takes about a minutes) and add the water in a slow stream into the egg white mixture while the mixer is on low speed.
  • Once the water has been added, increase the mixer speed to high and beat for 7 minutes. Spread the frosting on top of the cake (I had some leftover).
  • Toast the frosting for a couple of minutes under an oven broiler, or use a kitchen torch to toast.
  • I put the cake on a sheet pan to put it under the broiler, then carefully transferred the completed cake to a cake stand.


Adapted from Mostly Homemade Mom