Oh my good heck! This is the most gooey, richest, moistest, yummiest cake I have ever made! Thanks to Paula Deen, the Queen of butter and mayo-(No there’s no mayo in it) I was a little apprehensive to try it. I had to make a dessert for a church function, and I tell you my friends it was a hit! It looks complicated, but I assure you it isn’t and it will win you some friends. (Because we could all use more friends, right?)
The ingredients for the cream mixture: 8 oz cream cheese softened, 1 stick butter -room temperature, 2 cups sugar
Ingredients for the cake: 1 cup sweetened coconut flakes
, 1 cup pecans,
1(18.25-ounce) box German chocolate cake mix, prepare by following directions on box
10 bite-sized almond and chocolate covered candy or candy of choice
Ingredients for the glaze: 4 tablespoons butter
, 1/4 cup cocoa powder,
1/2 cup milk,
1 1/2 cups confectioners’ sugar
and 1/2 teaspoon almond extract
For the cream mixture:
Beat ingredients together with an electric mixer. Set aside until ready to use.
Line bottom of greased pan with coconut flakes. Sprinkle pecans on top of coconut. Set aside.
Follow directions on back of box to prepare cake. Beat for approximately 2 minutes, using an electric mixer. Fold in bite-sized candy. Pour into cake pan.
Evenly space dollops of cream mixture on top of the cake. When the cake cooks, the cream will sink down to the bottom. This will be your “volcano” of flavor. Place in oven for 40 to 45 minutes. While cake is still hot spread the glaze evenly over the cake.
For the glaze:
In a small saucepan, melt butter over medium-low heat. Whisk in cocoa powder and add milk until you get a thin consistency. If glaze is too thick, add more milk. While bringing the butter and milk mixture to a boil, whisk in confectioners’ sugar and almond extract. Glaze should be thin. Remove from the heat and allow to cool before using.

Volcano Cake
Ingredients
- Cream mixture:
- 8 ounces softened cream cheese
- 1 stick butterroom temperature
- 2 cups sugar
- Cake:
- 1 cup sweetened coconut flakes
- 1 cup pecans
- 1 18.25-ounce box German chocolate cake mix, prepare by following directions on box
- 10 bite-sized almond and chocolate covered candy or candy of choice
- Glaze:
- 4 tablespoons butter
- 1/4 cup cocoa powder
- 1/2 cup milk
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon almond extract
Instructions
-
For the cream mixture: Beat ingredients together with an electric mixer. Set aside until ready to use.
-
Cake:Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch cake pan.
-
Line bottom of greased pan with coconut flakes. Sprinkle pecans on top of coconut. Set aside.
-
Follow directions on back of box to prepare cake. Beat for approximately 2 minutes, using an electric mixer. Fold in bite-sized candy. Pour into cake pan.
-
Evenly space dollops of cream mixture on top of the cake.
-
When the cake cooks, the cream will sink down to the bottom. This will be your "volcano" of flavor.
-
Place in oven for 40 to 45 minutes.
-
While cake is still hot spread the glaze evenly over the cake.
-
For the glaze: In a small saucepan, melt butter over medium-low heat. Whisk in cocoa powder and add milk until you get a thin consistency. If glaze is too thick, add more milk. While bringing the butter and milk mixture to a boil, whisk in confectioners' sugar and almond extract. Glaze should be thin. Remove from the heat and allow to cool before using.
Enjoy!
~ Jessica