Mounds Cake

Mounds cake is a chocolate poke cake with chocolate chips baked into the crumb, chocolate syrup soaked through it, and a soft coconut whipped topping. It starts with a box of cake mix and stays in a 9×13-inch pan, so there are no layers to stack or turn out.

My advice is to bake it the day before you want to serve it. The syrup has time to settle into the cake, and you can add the coconut topping once the base is fully cold. That makes the last part of the preparation a quick mix-and-spread job.

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What goes into Mounds cake

White or yellow cake mix: Choose a standard boxed mix intended to make one 9×13-inch cake. You also need the eggs, oil, and water called for on that box. Those amounts vary by brand, so check the package before starting.

Cocoa and sugar: Unsweetened cocoa turns the plain cake mix into a chocolate base. The extra granulated sugar is part of this recipe too. Measure the cocoa level and break up any lumps before mixing it into the batter.

Chocolate chips: Two cups are scattered over the batter before baking. Semisweet chips give you chocolate pockets throughout the cake without making every bite taste like milk chocolate.

Chocolate syrup: Use a pourable chocolate sundae syrup. It needs to flow into the holes in the cake. Thick hot fudge sauce is harder to distribute and will sit on the surface unless thinned.

Whipped topping: One thawed eight-ounce tub of Cool Whip forms the soft topping. Thaw it in the refrigerator according to the package directions. You can put it in the fridge while the cake chills overnight.

Shredded coconut: Fine shredded coconut folds through the whipped topping and gives it a chewy texture. Sweetened shredded coconut is a good fit here. Larger dried flakes make the topping more difficult to spread and cut neatly.

How to make Mounds cake

Prepare the white or yellow cake mix with the ingredients listed on its package, then blend in the cocoa and sugar. Spread the batter in a greased baking dish and scatter the chocolate chips evenly over the top.

Bake until the center is set and a toothpick comes out without wet batter. Start checking before the end of the estimated baking time. A chocolate smear may come from a melted chip, so check another spot if you are unsure.

Let the baked cake stand for about five minutes. Use a fork or thin skewer to make holes across the surface, then pour the slightly warmed chocolate syrup over it slowly. Give it a chance to seep in instead of pouring the whole cup into one spot.

Cool the cake completely on a rack. Once it is cool, cover it and refrigerate overnight. The next day, gently fold the coconut into the thawed whipped topping, spread it over the cold cake, and chill for another hour before cutting.

The cooling time is part of the recipe

This is a cake to plan ahead for. There is the baking time, about one to two hours for cooling, an overnight stay in the refrigerator, and a final chill after the topping goes on. The hands-on work is short, but it is not a dessert to start an hour before dinner.

Letting the base cool before covering it also keeps trapped steam from collecting on the cover. A cold cake supports the whipped topping, while a warm cake can soften it and leave a wet layer where they meet.

The syrup should moisten the crumb rather than leave a deep puddle on top. Spread any syrup that collects around the edges toward the holes. Keep to the measured cup rather than adding more because the surface still looks uneven.

Keeping the coconut topping light

Use the whipped topping fully thawed but still cold. Fold the coconut in with a spatula just until evenly mixed. There is no need to beat it with a mixer.

Place a few spoonfuls over different parts of the chilled cake, then join them with gentle strokes. This is easier than pushing one large mound from the middle all the way to the corners. A few soft swirls on top are fine.

If you prefer a less sweet topping, use unsweetened shredded coconut. It will taste a little different and may feel drier, depending on how finely it is shredded. Keep the amount the same for the first batch.

Cutting and storing the cake

Cut it cold, after the final hour in the refrigerator. Wipe the knife between cuts so chocolate crumbs do not get dragged across the white topping. A small serving spatula helps lift each square from underneath.

Cover the finished cake and keep it refrigerated. For the best texture, use it within three to four days. Return leftovers to the fridge promptly, and bring out only the portions you plan to serve.

Questions before you bake

Does the cake need actual Mounds candy bars?

No. The chocolate and coconut give this cake its flavor. The recipe uses chocolate chips, syrup, and shredded coconut rather than chopped candy bars.

Can I use homemade whipped cream?

The recipe is written for thawed whipped topping, which holds its shape well after chilling. Plain homemade whipped cream can soften and lose volume as it sits, especially after the coconut is folded in. For a cake you are preparing ahead, the tub topping is the more predictable choice.

Can I frost it before the overnight chill?

Wait until the cake is completely cold before adding the topping. For the schedule here, chill the soaked base overnight and add the topping the next day. That keeps the steps simple and gives the cake time to absorb the syrup.

More cakes for the dessert table

For another cake-mix bake, try Southern Pecan Praline Sheet Cake. You can also browse the dessert recipes for more cakes, bars, and chilled treats.