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Mounds Cake

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Mounds cake is a take on the popular candy bar by the same name. It’s perfect for any special occasion or, especially, an Easter celebration.

Mounds Cake

The first time I made this Mounds Cake it was a hit. I wrote the recipe out on a recipe card and tucked it in my treasured recipe box. I promptly forgot about it for a few years.

It wasn’t until I was talking with a friend that I was reminded of it. I thought it would be a delicious dessert for Easter. I usually make my Rave Review Coconut Cake but my family wanted a change.

Impress your friends with this easy and delicious Mounds cake.

For this cake, I used the regular size of Mounds candy bars. Less time to chop them up. Plus, snack-size is a little harder to find this time of year. Although at Halloween, they are abundant. If you need to use up some Mounds Easter eggs from those baskets making this cake would be a good option.

The star Bundt pan makes a stunning cake.

I have a fair collection of Bundt pans but I love making this cake in my star Bundt pan. It really is one of my favorite pans that I own.

While you could put a glaze on it a dusting of powdered sugar is really all this cake needs. I use this pan for my Apple Harvest Pound Cake with Caramel Glaze too.

Mounds cake has all the sweet Easter flavors including chocolate and coconut.

Mounds Cake is full of Easter favorites like chocolate and coconut.

Mounds Cake

Yield: 14
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

If you like the candy bar, then you'll love Mounds Cake with all the same flavor.


  • 1 package yellow cake mix, without pudding
  • 1 small package white chocolate or French vanilla pudding mix
  • ½ cup vegetable oil
  • ½ cup water
  • 4 eggs
  • 1 (8-ounce) carton sour cream (or plain yogurt, not Greek)
  • 8 snack-sized or 4 regular-sized Mounds candy bars, chopped
  • 1 cup semisweet chocolate chips
  • 1 cup flaked coconut
  • Confectioners' sugar for dusting


  1. Preheat oven to 350 degrees. Grease and flour a 10-cup Bundt pan.
  2. In a large mixing bowl, combine the cake and pudding mixes, oil, water and eggs. Stir until most of the lumps are gone. 
  3. Stir in the sour cream, then the candy bars, chocolate chips, and coconut. Pour the batter into the prepared pan.
  4. Bake 60 to 65 minutes, or until a toothpick inserted near the center comes out clean.
  5. Cool in the pan 15 minutes before removing to a wire rack. Cool completely.
  6. Before serving dust with confectioners' sugar.

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Thursday 5th of January 2023

Does this call for instant pudding mix? Can't wait to try this! I might toss in some almonds...has anyone tried that? Thanks!

Ellen Folkman

Thursday 5th of January 2023

Yes! Instant pudding mix. I'll add that to the recipe. I've not tried almonds but would suggest slivered. Whole almonds might be too much. Enjoy!

Stephanie J. Schiltz

Friday 19th of April 2019

This looks wonderful, but I've read through ingredient list several times and don't find the nuts called for in the instructions. Did I miss something? I assume almonds but how much? I'd like to make this for Easter. Thanks!

Family Around The Table

Sunday 21st of April 2019

That was an error. I apologize, there are no nuts. The recipe has been corrected. Thank you for pointing it out.


Sunday 18th of March 2018

This would be perfect for our Easter party! Thanks for sharing with Celebrate365!


Sunday 23rd of April 2017

I'd have to bake and take. Cause I'd eat the whole cake then have to make another to hide the fact that I ate a whole cake. LOL

Val - Corn, Beans, Pigs & Kids

Tuesday 18th of April 2017

I can't wait to try this recipe!

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