Yummy Almond Joy Cake

Yummy Almond Joy Cake

If you love Almond Joy candy bars, you'll really go nuts for this yummy cake! It's like a soft, moist version of that candy bar. Just pour a tall glass of milk, cut yourself a big piece, and dig in!


Cake is better if it sits overnight.

This is a terrific cake to make with leftover Halloween candy. For more great ideas on how to bake with leftover Halloween candy, click here.


  • 1 box Betty Crocker German Chocolate Cake Mix
  • 1/2 cup margarine
  • 3/4 cup milk
  • 3/4 cup sugar
  • 24 large marshmallows, cut up
  • 14 ounces flaked coconut
  • chopped almonds (optional)
  • 3 cups sugar
  • 3/4 cup margarine
  • 2/3 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 6 ounces semi-sweet chocolate chips
  • 1 7-ounce jar marshmallow creme



  1. Bake cake according to package directions in a 9"x13" greased and floured baking pan.
  2. After allowing cake to to cool thoroughly, slice in half, making two thin layers. Lay the top half aside carefully.
  3. Cut up marshmallows with kitchen shears, rubbing blades beforehand with margarine to prevent sticking.
  4. Boil 1/2 cup margarine, milk, and 3/4 cup sugar together for 3 minutes; pour over marshmallows until melted.
  5. Add coconut and stir.
  6. Spread this mixture over bottom half of cake.
  7. Sprinkle generously with chopped almonds, if desired.
  8. Replace top half of cake.


  1. Combine 3 cups of sugar, milk and 3/4 cup margarine in a saucepan, cooking to soft ball stage or until candy thermometer reaches 238F degrees. Stir constantly to prevent scorching.
  2. Remove from heat and stir in chocolate chips.
  3. Add marshmallow creme and vanilla; beat until well blended.
  4. Cool slightly and spread on cake.
  5. Sprinkle entire cake generously with almond pieces.

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The 2/3 cup of evaporated milk is used in the icing in step 1

WHERE do you use the 23 cup of evaporated milk in this recipe???


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