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.
This post contains affiliate links. If you purchase through the link I receive a small commission at no additional charge to you.
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.
For this cake I used the regular size 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.
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
If you like the candy bar, then you'll love Mounds Cake with all the same flavor.
Ingredients
- 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
Instructions
- 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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!
That was an error. I apologize, there are no nuts. The recipe has been corrected. Thank you for pointing it out.
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!
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!
This would be perfect for our Easter party! Thanks for sharing with Celebrate365!
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
I can’t wait to try this recipe!
I’ve done an Almond Joy bundt before and my husband loved it, I know he’d like this dark chocolate version, too.
What a delicious looking cake!
Gorgeous!!
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.
We love Mounds bars so it stands to reason we would love this cake. Happy Easter Ellen.