This Peter Paul Mound Cake is a rich, multi-layered dessert inspired by the classic candy bar—complete with coconut-marshmallow filling and a fudgy chocolate frosting. It’s indulgent, nostalgic, and perfect for special occasions.
Rated 5.0 stars by 1 users
Dessert
Jessica Cain Montano
12-14 slices
30 minutes
45 minutes
Peter Paul Mound Cake is a Southern classic with layers of tender yellow cake, a gooey coconut-marshmallow filling, and a thick, fudge-like chocolate frosting. Inspired by the Mounds candy bar, this cake is beloved for its rich flavors and texture. The filling is poured between the layers while still warm, soaking into the cake for an irresistible bite. Finished with a glossy cocoa frosting, this cake is a decadent centerpiece for holidays, birthdays, or anytime you want a show-stopping dessert.
2 cups sugar
1 cup shortening
5 eggs
1 cup plain flour
1 cup self-rising flour
1 cup milk
1 tsp vanilla
1 cup sugar
1 cup evaporated milk
1 cup flaked coconut
12 large marshmallows
1 tsp vanilla
2 cups sugar
1 stick butter
1 small can evaporated milk
2 or 3 Tbsp cocoa
1 tsp vanilla
Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
In a large mixing bowl, cream the shortening and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, mix the plain flour and self-rising flour together.
Gradually add the flour mixture to the batter, alternating with the milk.
Stir in the vanilla and mix until smooth.
Divide the batter evenly among the three pans.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the layers cool slightly in the pans.
While the cake layers are baking, prepare the filling. In a saucepan, combine the sugar and evaporated milk. Bring to a boil over medium heat.
Add the coconut, marshmallows, and vanilla. Stir continuously and boil for 5 minutes, or until the mixture is smooth and slightly thickened.
Once the cake layers are baked and slightly cooled, spoon the hot filling over the top of the bottom layer and stack the second layer on top.
Repeat with the second layer and then top with the third. Allow the layers to settle slightly as they absorb the warm filling.
In a separate saucepan, combine the sugar, butter, evaporated milk, and cocoa.
Cook over medium heat, stirring constantly, until the mixture thickens to a spreadable consistency.
Remove from heat and stir in the vanilla.
Spread the frosting over the top and sides of the assembled cake.
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