Almond Joy Cake Recipe – a delicious recipe with cake mix, milk, white sugar, marshmallows, coconut, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1.
2
Mix cake mix and bake as directed for one 9x13 inch cake.
3
2.
4
In a saucepan combine 1/2 of the evaporated lowfat milk, and 1-1/2 c. of the sugar.
5
Bring mix to a rapid boil.
6
Quickly remove from the heat and add in marshmallows.
7
Stir till melted.
8
Stir in coconut.
9
Pour mix over the top of the baked cake.
10
3.
11
In a saucepan combine the remaining sugar and the remaining evaporated lowfat milk.
12
Bring to a boil.
13
Remove from heat and add in butter and chocolate chips.
14
Stir till melted.
15
Fold in toasted almonds.
16
Pour mix over the top of the coconut topped cake.
17
Refrigeratefor at least 2 hrs before serving.
18
Cake tastes best if baked the day before.
1635
kcal
Calories
75
g
Fat
232
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pkt devil's food cake mix (18.5 ounce.), 1 can evaporated lowfat milk (12 ounce.), 2 1/2 c. white sugar, 25 lrg marshmallows, and more.
Yes, Almond Joy Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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