Chocolate Macaroon Tunnel Cake

Rich chocolate bundt cake with a coconut tunnel inside. Drizzled with both chocolate and vanilla icing. Just like that age old mix time forgot. If that particular cake mix held a special place in your heart, you are going to be very happy that you came across this recreation. I have been told by countless people that it tastes just like the Pillsbury box mix from years ago. 

I originally posted this Chocolate Macaroon Bundt Cake recipe in October of 2011, although the process of perfecting this cake took years before that. Back in 1991, at one of my bridal showers, my Aunt Carol gave me my first bundt cake pan.  She had remembered Brian saying how he loved a cake made by Pillsbury, called a Chocolate Macaroon Tunnel Cake.

Making the Pillsbury Chocolate Macaroon Bundt Cake Mix at Home

Before I share the recipe with you, let me tell you how I went about trying to make this cake. Now, I am not a fan of coconut, so if it wasn’t his favorite cake, the fact that the mix was discontinued would have gone totally unnoticed by me. But it was. I searched high and low, and couldn’t find one anywhere.

Getting the chocolate macaroon bundt cake right

 

 

 

 

Ingredients in Chocolate Macaroon Tunnel Cake

If you can’t wait to make this chocolate bundt cake with its delicious coconut filling – the ingredients may be close by, right in your pantry! It doesn’t call for anything crazy. Just some basic baking ingredients. 

• One Devils Food Cake Mix, plus all of the ingredients the mix requires; egg, oil, and water. You can sub in chocolate or chocolate fudge if you’d like. 
• For the coconut filling, you’ll need egg white, sugar, vanilla, sweetened flaked coconut, and a little bit of flour.
• For the glaze, you can make it from scratch with butter, milk, powdered sugar, vanilla, and cocoa powder. Or you can take a shortcut and warm a little bit of canned frosting in the microwave and drizzle that over the top. Works great!

How to make a chocolate coconut bundt cake

Just like the chocolate macaroon bundt cake mix from days gone by, this recipe has 3 separate steps, the cake, the filling, and the glaze.

• Begin by preheating the oven to 350 degrees and spraying your bundt pan with non-stick cooking spray.
• Prepare cake mix as per box instructions. Set aside.
• In a separate bowl, with a fork quickly mix egg whites. Add the sugar and vanilla and mix again. Stir in coconut and flour.

• Pour about ½ of the cake mix into your bundt pan. Now spoon filling in a “tunnel” on top of the batter. Be careful not to let the filling touch the pan. Now pour and evenly cover the tunnel with the rest of the batter.
• Next, Bake the cake for 45 minutes or until a toothpick comes out clean.
• Cool in pan for 20-30 minutes before turning it onto a plate to cool the rest of the way.
• Finally, Drizzle with frosting/glaze and dust with a little extra coconut to “pretty” it up!

 

Warm Fuzzy Comments – Chocolate Coconut Macaroon Bundt Cake Mix Recipe

Spring K. says “My husband and I will celebrate our 46th anniversary next Saturday. We made this bundt cake while we were dating, and after we were first married. I’m going to surprise him with this cake!” 

Kay says “I was very excited to find your recipe. I too loved this mix and was sad when it went away. I made this cake today and it was just like I remembered it. Thank you!!!”

Marianne said “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 to copy it. Not ever really successful. But we used your recipe mostly for her birthday this Sunday and she’s crazy picky but said it was just what she remembered. Thank you!”

Most recently I received a facebook messsage from Jamie. This one really got me! Here is what it said –

“I’m one of 5 boys, my mom was an 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 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 read every one of my messages and comments myself, and I appreciate it so much when you take the time to share your stories with me. 

Love it? Pin it! 

Hungry for more Coconut Recipes?

• Coconut Cream Cake with Coconut Whipped Cream Frosting (pictured above)
• Pineapple Coconut Tunnel Cake
• Coconut Cream Pie
• Coconut Pudding Poke Cake
• How to Toast Coconut
• Coconut Banana Cream Pie
• Jamaican Coconut Sweet Rice

 

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Print Recipe

Chocolate Macaroon Tunnel Cake

Rich chocolate bundt cake with a coconut tunnel inside. Drizzled with both chocolate and vanilla icing. Just like that age old mix time forgot.

Prep Time15 minutes mins

Cook Time45 minutes mins

Additional Time30 minutes mins

Total Time1 hour hr 30 minutes mins

Cuisine: American

Keyword: box mix, bundt cake, Chocolate Macaroon Tunnel Cake, coconut filling, discontinued bundt cake mix for chocolate coconut cake, easy, Pillsbury cake mix, recipe

Servings: 16

Calories: 159kcal

Author: Michaela Kenkel

Equipment

• Glass Batter Bowl
• Kitchenaid Stand Mixer
• KitchenAid Hand Mixer 
• Nordic Ware Bundt Pan

Cook ModePrevent your screen from going dark

Ingredients

For the Cake

• One Devils Food Chocolate Cake Mix- prepared according to box instructions

For the Filling

• 2 egg whites
• ½ cup sugar
• 2 cups flaked coconut
• 2 Tablespoons flour
• 2 teaspoons vanilla

For the Glaze

• 2 cups powdered sugar
• 1 Tablespoon butter
• 2 Tablespoons Milk
• 1 teaspoon vanilla
• For chocolate glaze you can add 2 Tablespoons of cocoa to the above mixture.
• I glaze with both flavors. Because did I mention how good that puddle of icing in the middle is?!?!

Instructions

• Preheat oven to 350 degrees. Spray your bundt pan with non-stick cooking spray.
• Prepare cake mix as per box instructions. Set aside.
• In a separate bowl, with a fork quickly mix egg whites. Add the sugar and vanilla and mix again. Stir in coconut and flour.
• Pour about ½ of the cake mix into your bundt pan. (see photo in blog post) Now spoon filling in a "tunnel" on top of the batter. Be careful not to let the filling touch the pan. Now pour and evenly cover the tunnel with the rest of the batter.
• Bake the cake for 45 minutes or until toothpick comes out clean.
• Cool in pan for 20-30 minutes and turn onto a plate to cool the rest of the way.
• Drizzle with frosting if you desire.

Notes

You can mix up the glaze per the recipe instructions, but I always use this short cut:

Microwave about 1/3 cup of each vanilla and chocolate frosting in a can in 30 second intervals, until it's warm but not hot. Using a spoon, drizzle it over the cooled cake and allow it to set. I use both chocolate and vanilla frosting. Sprinkle with some shredded coconut to decorate the top.

Nutrition

Serving: 1 | Calories: 159kcal | Carbohydrates: 30g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 59mg | Fiber: 1g | Sugar: 26g