Recreate the Magic: The Ultimate Copycat Pillsbury Chocolate Macaroon Tunnel Bundt Cake Recipe
Indulge in the rich, nostalgic flavor of a chocolate bundt cake with a luscious coconut tunnel hidden inside. Drizzled generously with both chocolate and vanilla icing, this dessert perfectly captures the essence of that age-old cake mix from Pillsbury that so many of us remember fondly. If that particular classic held a special place in your heart, prepare to be absolutely delighted. Countless individuals have confirmed that this recreation tastes exactly like the beloved Pillsbury box mix from years ago, bringing back cherished memories with every bite.
I originally shared this Chocolate Macaroon Bundt Cake recipe in October of 2011, but the journey to perfecting this iconic dessert spanned years before that. The story begins back in 1991, at one of my bridal showers. My thoughtful Aunt Carol presented me with my very first bundt cake pan. She remembered my husband, Brian, often mentioning his deep love for a particular cake made by Pillsbury, famously known as the Chocolate Macaroon Tunnel Cake.
The Quest to Recreate the Pillsbury Chocolate Macaroon Bundt Cake at Home
Before I dive into the recipe details, let me share the heartfelt tale of how I embarked on this mission to recreate Brian’s favorite cake. Full disclosure: I’m personally not a big fan of coconut. So, if this hadn’t been his absolute favorite cake, the discontinuation of the mix might have gone completely unnoticed by me. But it was his favorite, and his disappointment was palpable. I scoured every grocery store, specialty shop, and any corner of the world I could think of, but I couldn’t find a single box anywhere.
Finally Nailing the Chocolate Macaroon Bundt Cake Recipe
Essential Ingredients for Your Homemade Chocolate Macaroon Tunnel Cake
If you’re eager to bake this incredible chocolate bundt cake with its delightful coconut filling, you’ll be happy to know that the ingredients are likely already in your pantry! This recipe doesn’t call for anything obscure or hard to find; it relies on basic, readily available baking staples.
- For the Chocolate Cake: You’ll need one box of Devil’s Food Cake Mix, along with all the ingredients specified on the box – typically eggs, oil, and water. For a slight variation, you can easily substitute with a chocolate or chocolate fudge cake mix if you prefer.
- For the Creamy Coconut Filling: Gather egg whites, granulated sugar, pure vanilla extract, sweetened flaked coconut (which provides that essential chewy texture), and a small amount of all-purpose flour to help bind it.
- For the Irresistible Glaze: You have two fantastic options. For a homemade touch, you can prepare a simple glaze from scratch using butter, milk, powdered sugar, vanilla, and cocoa powder (for the chocolate drizzle). Alternatively, for a quick and easy shortcut, simply warm a bit of store-bought canned vanilla and chocolate frosting in the microwave until it’s spoonable, then drizzle it over the top. Both methods yield delicious results!
How to Make This Delectable Chocolate Coconut Bundt Cake: A Step-by-Step Guide
Just like the beloved Chocolate Macaroon Bundt Cake mix from decades past, this homemade recipe is divided into three distinct yet straightforward steps: preparing the cake, crafting the irresistible coconut filling, and finally, making the luscious glaze.
- Prepare Your Pan and Oven: Begin by preheating your oven to 350 degrees Fahrenheit (175°C). Generously spray your bundt pan with a non-stick cooking spray, or use butter and flour for a guaranteed clean release.
- Mix the Cake Batter: Prepare the Devil’s Food cake mix according to the package instructions. This usually involves combining the mix with eggs, oil, and water. Mix just until smooth, being careful not to overmix. Set the batter aside.
- Create the Coconut Filling: In a separate medium-sized bowl, use a fork to quickly whisk the egg whites until slightly frothy. Add the sugar and vanilla extract, mixing until well combined. Then, stir in the sweetened flaked coconut and the flour until everything is evenly incorporated. The mixture should be thick and somewhat sticky.
- Assemble the Tunnel Cake: Pour approximately half of the prepared cake batter evenly into your greased bundt pan. Next, carefully spoon the coconut filling mixture on top of the batter, forming a continuous “tunnel” or ring in the middle. Be mindful not to let the coconut filling touch the sides or the bottom of the bundt pan; it should be completely encased by the chocolate batter to create that perfect tunnel effect. Once the filling is in place, gently pour the remaining cake batter over the coconut tunnel, ensuring it is fully covered and smoothed out.
- Bake to Perfection: Place the bundt pan in the preheated oven and bake for 45 minutes, or until a wooden toothpick inserted into the cake (avoiding the coconut tunnel) comes out clean. Baking times can vary, so keep an eye on it.
- Cooling Process: Once baked, remove the cake from the oven and let it cool in the bundt pan for 20-30 minutes. This crucial cooling period allows the cake to firm up, making it easier to invert. After this time, carefully flip the cake onto a wire rack or serving plate to cool completely.
- Glaze and Serve: Once the cake is fully cooled, it’s time for the delicious final touch! Drizzle generously with your chosen chocolate and vanilla frostings or glazes. For an extra decorative flourish, you can dust the top with a little shredded coconut to “pretty” it up and hint at the delightful surprise inside!
Warm Fuzzy Comments – The Impact of This Chocolate Coconut Macaroon Bundt Cake Mix Recipe
Spring K. shared her wonderful story: “My husband and I will celebrate our 46th anniversary next Saturday. We made this bundt cake while we were dating, and then again after we were first married. I’m going to surprise him with this cake for our anniversary!”
Kay exclaimed: “I was very excited to find your recipe. I too loved this mix and was so sad when it went away. I made this cake today and it was just like I remembered it. Thank you!!!”
Marianne recounted: “Yay!! I’m totally with your husband. I think you did it! My sister always asked for the Pillsbury chocolate macaroon Bundt cake for her birthday, and when they stopped making them, we tried so many times to copy it. We were never really successful. But we used your recipe mostly for her birthday this Sunday, and she’s crazy picky, but she said it was just what she remembered. Thank you!”
Most recently, I received a Facebook message from Jamie that truly moved me. This one really hit home and perfectly encapsulates the profound impact a simple recipe can have. Here is what he wrote:
“I’m one of 5 boys, my mom was a decent baker, and for some reason, this cake was my absolute favorite cake, but everyone else in my family hated it. No one else would eat it, so the only time she really made it was for my birthday. Every single year, that cake marked my birthday.
When I became an adult, I wanted to start making it, and I was crushed to find out it was discontinued. Last week, I found your recipe, and I’ve already made it twice. It’s so incredibly good, but more than that, every single bite somehow takes me back to every birthday I ever had as a kid when mom made that just for me. You know how good food can trigger wonderful memories like that? This recipe did exactly that for me.
Two days ago, we had my parents over, and I made it for my mom, and it was beyond special. It may sound corny, but having this recipe has really added something special to my life, a direct connection to my childhood. THANK YOU THANK YOU!!! It’s hard to describe, but finding this recipe, to me, is just like finding an old photo album that has pictures from every birthday I ever had as a kid. It’s exactly that special, that powerful. I feel like I had lost a photo album that had every picture of me as a kid, and then I just found it. It’s hard for me to describe, but you probably know what I mean.
This recipe was such a gift to me, you can’t imagine!! I’m 51. I’ll make this cake at least 200 times before I’m gone, and every single time I do, every bite I take, I’ll remember what it was like to be 10 years old again when the whole day revolved around my birthday. I want to be buried with this cake.”
Please know that I personally read every single one of your messages and comments, and I truly appreciate it so much when you take the time to share your incredible stories with me. Your feedback and heartfelt memories are what make this passion so rewarding.
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Hungry for More Irresistible Coconut Recipes?
- Coconut Cream Cake with Coconut Whipped Cream Frosting (pictured above, a true coconut lover’s dream!)
- Tropical Pineapple Coconut Tunnel Cake (another delicious tunnel cake variation)
- Classic Coconut Cream Pie (a timeless dessert)
- Coconut Pudding Poke Cake (incredibly moist and flavorful)
- How to Toast Coconut Perfectly (a simple guide for enhanced flavor)
- Luscious Coconut Banana Cream Pie (a delightful tropical twist)
- Authentic Jamaican Coconut Sweet Rice (a unique and flavorful side dish)
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Print Recipe
Chocolate Macaroon Tunnel Cake
Equipment
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Glass Batter Bowl
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Kitchenaid Stand Mixer
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KitchenAid Hand Mixer
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Nordic Ware Bundt Pan
Ingredients
For the Cake
- One Devils Food Chocolate Cake Mix- prepared according to box instructions (including eggs, oil, water)
For the Filling
- 2 egg whites
- ½ cup granulated sugar
- 2 cups sweetened flaked coconut
- 2 Tablespoons all-purpose flour
- 2 teaspoons pure vanilla extract
For the Glaze
- 2 cups powdered sugar
- 1 Tablespoon unsalted butter, softened
- 2 Tablespoons milk (or heavy cream for richer glaze)
- 1 teaspoon pure vanilla extract
- For chocolate glaze, you can add 2 Tablespoons of unsweetened cocoa powder to the above mixture.
- I glaze with both flavors, creating a beautiful marble effect. And did I mention how utterly delicious that little puddle of icing in the middle is?!
Instructions
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Preheat oven to 350 degrees F (175°C). Prepare your bundt pan by generously spraying it with non-stick cooking spray or greasing and flouring it thoroughly to ensure the cake releases cleanly.
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Prepare the Devil’s Food cake mix according to the package instructions. This typically involves combining the mix with eggs, oil, and water. Mix until just smooth, being careful not to overmix the batter. Set aside.
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In a separate medium bowl, quickly whisk the egg whites with a fork until slightly frothy. Add the granulated sugar and pure vanilla extract, mixing again until well incorporated. Stir in the sweetened flaked coconut and the all-purpose flour until all ingredients are evenly distributed. The mixture should be thick and cohesive.
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Pour approximately half of the prepared chocolate cake batter into your greased bundt pan, spreading it evenly across the bottom. Next, carefully spoon the coconut filling mixture on top of the batter, creating a continuous “tunnel” or ring in the middle (refer to photos in the blog post for visual guidance). It’s crucial not to let the filling touch the sides or the bottom of the pan. Now, gently pour the remaining cake batter over the coconut tunnel, ensuring the filling is completely covered and the top is smooth.
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Bake the cake for 45 minutes, or until a wooden toothpick inserted into the cake (avoiding the coconut tunnel) comes out clean. Ovens vary, so start checking for doneness around 40 minutes.
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Allow the cake to cool in the bundt pan for 20-30 minutes. This helps the cake to set and prevents it from breaking when inverted. After cooling in the pan, carefully turn the cake out onto a wire rack or serving plate to cool completely before glazing.
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Once the cake is fully cooled, prepare your glaze. If making from scratch, whisk powdered sugar, butter, milk, and vanilla until smooth. Divide and add cocoa powder to half for chocolate glaze. Drizzle with both vanilla and chocolate frosting if you desire, creating an appealing pattern. Sprinkle with a little extra shredded coconut for a beautiful presentation.
Notes
Microwave about 1/3 cup of each canned vanilla frosting and canned chocolate frosting in separate microwave-safe bowls. Heat in 15-30 second intervals, stirring well after each, until the frosting is warm and pourable but not scorching hot. Using a spoon, artfully drizzle both the warm chocolate and vanilla frostings over the cooled bundt cake, allowing them to gently run down the sides and pool slightly. Let the glaze set for a few minutes. For an added touch of elegance and flavor, sprinkle some additional shredded coconut on top of the glazed cake.