Easy Mounds Cake


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Mounds Cake is a take on the popular candy bar of the same name. This Bundt cake version starts with a cake mix, mixes in candy and coconut to create a mouthwatering dessert that’s perfect for any occasion.

Side view of a Mounds Cake dusted with powdered sugar.

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The first time I made this Mounds Cake recipe 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.
Chopped Mounds candy bars on a cutting board with whole candies and the packaging in the background.

What Candy do I use for 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, the smaller candy bars are abundant. If you need to use up some Mounds Easter eggs from those baskets using them to make this Mounds Bundt 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.

Powdered sugar dusted mounds Bundt cake on a plate.

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.

Did you make this recipe? If so, please leave a 5-star review on the recipe card below.

Mounds Cake

If you like the candy bar, then you’ll love Mounds Cake with all the same flavor.
4.80 from 5 votes
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Cakes and Cupcakes
Cuisine: American
Keyword: cake mix, Candy bar, coconut, Mounds candy
Servings: 14


  • 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
  • 8 snack-sized or 4 regular-sized Mounds candy bars chopped
  • 1 cup semisweet chocolate chips
  • 1 cup flaked coconut
  • Confectioners’ sugar for dusting


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

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    1. Yes, I think you could! It might be very rich though with the sweetness from the candy bars, coconut, and chocolate. I’d probably use chocolate pudding too. If you try it, please let me know how it turned out!

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

  2. 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!

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

      1. I did make this for Easter! Oh you are so right. Best bundt cake ever. I followed your recipe exactly w/o nuts and it was a hit . I did use a cream cheese frosting but it was rich and sweet enough without any. My new favorite cake! So moist and coconuty! Yum! Thank you for the recipe and the correction!

      2. I’m thrilled you took the time to come back and share how much you enjoyed the cake! You really made my day! I’m so happy you loved it! Thank you!

  3. Chocolate. Coconut. I feel like you know enough about me to know I love both of those things. This cake speaks to me, Ellen! Thanks for sharing.

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