If you have a soft spot for rich, chocolatey desserts that bring a delightful tropical twist, this Mounds Cake Recipe is exactly what your dessert plate has been craving. Imagine moist chocolate cake layers blanketed with a luscious coconut, marshmallow, and pecan filling, all topped with a velvety chocolate fudge sauce that melts in your mouth. This dessert captures the essence of the classic Mounds candy bar and turns it into an irresistible, shareable cake that will quickly become a staple at your family gatherings or special occasions. Trust me, once you try this Mounds Cake Recipe, you’ll be reaching for seconds (and maybe thirds) with a big smile!
Ingredients You’ll Need
Putting together this amazing Mounds Cake Recipe is easier than you might think. The simplicity of the ingredients lets every component shine—from the moist cake base to the gooey, nutty coconut layer and the rich chocolate topping, every element plays a vital role in creating the perfect balance of flavor and texture.
- Chocolate cake mix: The foundation of the cake, ensuring a moist and chocolatey base without extra fuss.
- Milk (1 cup): Helps to make the cake batter tender and smooth.
- Sugar (1 cup): Adds sweetness to the coconut mixture, balancing the flavors perfectly.
- Flaked coconut (12 oz): Provides that essential tropical texture and flavor reminiscent of Mounds candy.
- Mini marshmallows (120): Melt into the coconut mix for a delightfully gooey filling.
- Vanilla extract (1 tsp): Enhances the overall flavor complexity, especially melding with coconut.
- Chopped pecans (1/2 cup): Adds a lovely crunch and nutty depth to the coconut layer.
- Margarine (1/2 cup): The base fat for the fudge sauce, creating a silky texture.
- Sugar (2 cups): Sweetens the chocolate fudge sauce beautifully.
- Cocoa powder (2 tbsp): Delivers rich chocolate flavor without overpowering.
- Evaporated milk (12 oz): Gives the fudge sauce a creamy consistency and smooth mouthfeel.
How to Make Mounds Cake Recipe
Step 1: Bake the Chocolate Cake
Start by preheating your oven as directed on your cake mix box, and prepare the chocolate cake batter using the mix and milk. Pour this luscious batter into a greased pan and bake until a toothpick comes out clean. This step is crucial because you need a firm yet moist base to support all those wonderful layers coming up.
Step 2: Make the Coconut Marshmallow Filling
While the cake bakes, take a large bowl and combine the flaked coconut, sugar, mini marshmallows, vanilla extract, and chopped pecans. This mixture is where the magic begins to happen—once spread on the cake, it will offer a gooey, sweet, and nutty layer that makes the Mounds Cake Recipe so iconic.
Step 3: Prepare the Chocolate Fudge Sauce
In a saucepan over medium heat, melt the margarine with 2 cups of sugar. Once combined, whisk in the cocoa powder and evaporated milk. Bring the blend to a gentle simmer, stirring continuously for about 5 minutes until the fudge sauce is smooth and glossy. This sauce will be the crowning glory on the cake’s surface.
Step 4: Assemble the Cake
After removing the cake from the oven and allowing it to cool completely, spread the prepared coconut marshmallow mixture evenly over the top. Then slowly pour the warm chocolate fudge sauce across the surface, letting it cascade down the sides for that dreamy look and rich taste.
Step 5: Chill and Set
To let all the flavors meld perfectly, chill the assembled cake in the refrigerator for at least one hour. This final chill firms up the fudge and helps the coconut layer settle into a luscious, sliceable texture. Once chilled, your Mounds Cake Recipe is ready to amaze!
How to Serve Mounds Cake Recipe
Garnishes
For a finishing touch, sprinkle some extra toasted coconut flakes or a few whole pecans on top to add a bit more texture and visual appeal. You can also drizzle some melted white chocolate or add a dollop of whipped cream for an extra indulgent bite.
Side Dishes
This decadent cake pairs wonderfully with a simple scoop of vanilla ice cream, which contrasts the rich chocolate and coconut flavors beautifully. Fresh berries or a cup of strong coffee are also excellent accompaniments, helping balance the sweetness and enhancing the dessert experience.
Creative Ways to Present
Serve the Mounds Cake Recipe as slices on pretty dessert plates garnished with edible flowers for a special occasion. You might also cut it into bite-sized squares and place them on decorative toothpicks for a fun party treat. Another idea is layering it in a trifle bowl with whipped cream and chocolate shavings for a show-stopping presentation.
Make Ahead and Storage
Storing Leftovers
Once baked and chilled, cover the cake tightly with plastic wrap or place it in an airtight container and store in the refrigerator. It will stay fresh and delicious for about 3 to 4 days, making it great for enjoying over several days or serving to unexpected guests.
Freezing
If you want to keep your Mounds Cake Recipe longer, you can freeze it. Wrap slices individually in plastic wrap followed by aluminum foil to prevent freezer burn. When stored properly, it can last up to 2 months in the freezer. Thaw in the refrigerator overnight before serving for best results.
Reheating
While this cake is best served chilled, if you prefer it slightly warm, gently reheat individual slices in the microwave for about 10 to 15 seconds. Be careful not to overheat it or you’ll lose that perfect coconut and fudge texture.
FAQs
Can I use fresh coconut instead of flaked coconut?
Fresh coconut can be used, but flaked coconut is preferred because it has the right dryness and texture needed for the Mounds Cake Recipe’s filling. Fresh coconut may add too much moisture, resulting in a soggier cake.
Can I substitute the margarine with butter?
Absolutely! Butter will add a richer flavor to the fudge sauce, making it even more indulgent. Just keep the quantities the same for a similar consistency.
Are mini marshmallows necessary?
The mini marshmallows melt into the coconut mixture, creating that signature gooey texture. If you omit them, the filling will be less moist and less reminiscent of the original Mounds candy bar experience.
Is this Mounds Cake Recipe gluten-free?
It depends on the chocolate cake mix you use. Be sure to select a gluten-free cake mix if you need the entire dessert to be gluten-free. All other ingredients used here are naturally free of gluten.
Can I make the cake a day ahead of time?
You can definitely prepare this cake the day before serving. In fact, chilling it overnight allows the flavors to meld beautifully, making the Mounds Cake Recipe even more delicious the next day.
Final Thoughts
This Mounds Cake Recipe is truly a treasure that combines easy-to-find ingredients into a rich dessert with layers of flavor and texture that everyone will adore. Whether you’re an experienced baker or just getting started, this cake is a crowd-pleaser that delivers on every level. So don’t hesitate—gather your ingredients, dive into the fun of baking, and wow your friends and family with this decadent Mounds Cake Recipe!
Print
Mounds Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Mounds Cake recipe combines a rich chocolate cake base with a luscious coconut and marshmallow topping, all draped in a creamy chocolate fudge sauce. Perfectly moist and irresistibly sweet, this dessert offers a delightful blend of flavors and textures that will satisfy any chocolate and coconut lover’s cravings.
Ingredients
Cake
- 1 box chocolate cake mix
- 1 cup milk
- 1 cup sugar
Coconut Topping
- 12 oz flaked coconut
- 120 mini marshmallows
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
Chocolate Fudge Sauce
- 1/2 cup margarine
- 2 cups sugar
- 2 tbsp cocoa powder
- 12 oz evaporated milk
Instructions
- Preheat and Bake Cake: Preheat your oven according to the chocolate cake mix package instructions. Prepare the cake batter by mixing the cake mix with 1 cup of milk and 1 cup of sugar as directed. Pour the batter into a greased baking pan and bake until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
- Prepare Coconut Topping: In a medium bowl, combine 12 ounces of flaked coconut, 120 mini marshmallows, 1 teaspoon of vanilla extract, and 1/2 cup of chopped pecans. Mix thoroughly and set aside.
- Make Chocolate Fudge Sauce: In a saucepan over medium heat, melt 1/2 cup margarine and stir in 2 cups of sugar. Once combined, add 2 tablespoons of cocoa powder and pour in 12 ounces of evaporated milk. Bring the mixture to a gentle simmer and cook for 5 minutes while continuously stirring until the sauce is smooth and thickened. Remove from heat.
- Assemble the Cake: After the cake has cooled, evenly spread the prepared coconut and marshmallow topping over the surface of the cake.
- Pour Chocolate Sauce: Slowly pour the warm chocolate fudge sauce over the coconut topping, ensuring it covers the cake evenly.
- Chill and Serve: Place the assembled cake in the refrigerator and chill for at least one hour to allow the topping and sauce to set. Serve chilled for best flavor and texture.
Notes
- Ensure the cake is completely cooled before adding the coconut topping to prevent melting the marshmallows.
- For a nut-free version, omit the chopped pecans.
- You can substitute margarine with butter for a richer flavor.
- The chocolate fudge sauce can be gently reheated if it thickens too much before pouring.
- Store leftovers in the refrigerator, well covered, for up to 3 days.
