Discover the ultimate recreation of the classic Pillsbury Chocolate Macaroon Tunnel Cake, a beloved treat that disappeared from grocery shelves years ago. This rich chocolate bundt cake, featuring a luscious coconut tunnel filling and drizzled with both chocolate and vanilla icing, perfectly captures the nostalgic flavor many remember. If that particular cake mix held a special place in your heart, prepare to be delighted. Countless tasters have confirmed that this homemade version tastes exactly like the iconic Pillsbury box mix from decades past. It’s more than just a cake; it’s a journey back in time, bringing cherished memories to life with every moist, decadent bite.
The quest to perfect this Chocolate Macaroon Bundt Cake recipe began long before I originally shared it in October of 2011. In fact, the journey spanned many years, rooted in a precious memory from 1991. It was at one of my bridal showers that my thoughtful Aunt Carol gifted me my very first bundt cake pan. She knew my husband, Brian, had a particular fondness for a cake made by Pillsbury, known as the Chocolate Macaroon Tunnel Cake. Tucked inside that new bundt pan was one of these coveted cake mixes, a thoughtful gesture that sparked great excitement in Brian. He couldn’t wait for me to bake it. Tragically, just the very next year, Pillsbury made the heartbreaking decision to discontinue the mix, leaving a void in our dessert landscape and a lingering craving for that distinctive chocolate and coconut flavor.
Recreating the Legendary Pillsbury Chocolate Macaroon Bundt Cake Mix at Home
Before diving into the detailed recipe, let me share the heartfelt story behind my persistent efforts to bring this beloved cake back to life. It’s worth noting that I’m not a big fan of coconut myself. So, if this hadn’t been his absolute favorite cake, the fact that the mix was discontinued would have likely passed entirely unnoticed by me. But it *was* his favorite, and his disappointment was palpable. I embarked on a tireless search, scouring every grocery store shelf and specialty shop imaginable, only to confirm that it was truly gone.
For years, I made it my personal mission to find a worthy substitute or, perhaps, introduce him to a new cake that could capture his heart. One memorable year, I presented him with a tall, stunning Waldorf Astoria cake. It was a vibrant red, his *favorite color*, a strategic choice I hoped would soften the blow of missing his cherished coconut macaroon bundt cake. Right? Wrong. While undeniably gorgeous, that cake also weighed a colossal 50 pounds! It was an epic fail in terms of satisfying his specific craving. I felt a pang of disappointment, as if I kept letting him down on his birthday, all because of a discontinued cake mix.
The Relentless Pursuit of the Perfect Chocolate Macaroon Bundt Cake
In today’s digital age, a quick search on Google instantly yields a plethora of recipes and brilliant ideas. But rewind to the “dark ages,” as I fondly call them, back when Brian and I were newly married and that cake was unceremoniously pulled from grocery shelves. Google hadn’t even been conceived yet, and the concept of hopping onto a smartphone to find any recipe at your fingertips was pure science fiction. The challenge of recreating a discontinued product felt immense.
Once the internet emerged and search engines like Google became commonplace, my mission intensified. I started trying every recipe I could find that claimed to taste like the old box mix. Year after year, I experimented, baked, and hoped. Bless his heart, Brian was always so incredibly sweet and supportive, gently saying, “It’s okay, I mean it’s close… but not quite there.” He would dutifully eat every experimental cake I made, just so I wouldn’t feel bad about my culinary missteps. Finally, after countless attempts, I decided to take matters into my own hands. I meticulously combined elements from a couple of different recipes, tweaking and merging them until I had a breakthrough. And guess what? I had done it! The look on his face, and his emphatic words, “You *FINALLY* did it!!” were all the reward I needed. It was a moment of pure triumph, a testament to years of dedication to recreating a beloved memory.
Essential Ingredients for Your Chocolate Macaroon Tunnel Cake
If you’re eager to bake this incredible chocolate bundt cake with its delightful coconut filling, you’ll be pleased to know that the ingredients are likely already close at hand, right in your pantry! This recipe doesn’t call for any exotic or hard-to-find items, just some basic baking essentials that combine to create something truly magical. Here’s what you’ll need:
- **For the Cake:** Start with one box of Devil’s Food Cake Mix. You’ll prepare this according to the package instructions, which typically requires eggs, oil, and water. For a slight variation, you can easily substitute with a chocolate or chocolate fudge cake mix to tailor the flavor to your preference.
- **For the Coconut Filling:** This is where the “macaroon tunnel” magic happens! You’ll need fresh egg whites, granulated sugar, pure vanilla extract, sweetened flaked coconut (essential for that classic texture and sweetness), and just a touch of all-purpose flour to help bind it all together.
- **For the Glaze:** You have options for the perfect finishing touch. For a homemade glaze, you’ll combine unsalted butter, milk, powdered sugar, vanilla extract, and cocoa powder (if making chocolate glaze). Alternatively, for a convenient shortcut that works beautifully, simply warm a small amount of store-bought canned frosting (both chocolate and vanilla work wonders!) in the microwave until it’s perfectly pourable.
Step-by-Step Guide: How to Make a Decadent Chocolate Coconut Bundt Cake
Just like the cherished Chocolate Macaroon Bundt Cake mix from days gone by, this homemade recipe is thoughtfully structured into three distinct, yet straightforward, steps: preparing the rich chocolate cake, crafting the sweet coconut filling, and finally, drizzling with a luscious glaze. Follow these instructions closely to recreate this nostalgic masterpiece.
- Begin by preheating your oven to 350°F (175°C). Thoroughly spray your bundt pan with a non-stick cooking spray, ensuring every crevice is coated to prevent sticking.
- Prepare the Devil’s Food cake mix according to the specific instructions provided on the box. Once mixed, set the batter aside temporarily.
- In a separate mixing bowl, quickly whisk the egg whites with a fork until just combined. Add the sugar and vanilla extract, mixing again until incorporated. Gently stir in the sweetened flaked coconut and flour until evenly distributed. This forms your delightful coconut tunnel filling.
- Pour approximately half of the prepared cake mix evenly into your greased bundt pan. Next, carefully spoon the coconut filling in a “tunnel” shape on top of the batter. It’s crucial to be mindful and ensure the coconut filling does not touch the sides or bottom of the bundt pan, as this could cause it to stick. Finally, gently pour the remaining cake batter over the coconut tunnel, ensuring it is completely and evenly covered.
- Bake the cake for approximately 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.
- Allow the cake to cool in the bundt pan for 20-30 minutes. This crucial cooling period helps the cake firm up and prevents it from breaking when inverted. After this time, carefully invert the cake onto a wire rack or serving plate to cool completely.
- Once the cake has fully cooled, it’s time for the delicious finishing touch! Drizzle generously with your chosen frosting or glaze. For an extra touch of beauty and flavor, dust with a little additional shredded coconut.
Isn’t it absolutely gorgeous? This cake truly is a showstopper dessert, perfect for special occasions, holiday gatherings, and, of course, memorable birthdays. Its striking appearance, combined with its irresistible flavor, guarantees it will be the star of any dessert table.
Heartwarming Tributes: The Enduring Legacy of This Chocolate Coconut Macaroon Bundt Cake Recipe
Over the years, this particular cake has generated some truly amazing and heartwarming comments. It’s one of those special recipes that instantly sparks nostalgia for many, transporting them back to simpler times and cherished moments. These kinds of comments, filled with personal stories and emotional connections, are precisely why I love what I do. They affirm the power of food to create lasting memories. Here are just a few of the touching messages I’ve received:
Spring K. shared her excitement, saying, “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 echoed a common sentiment: “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 exclaimed, “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 message from Jamie that truly moved me. His words perfectly encapsulate the profound impact a simple recipe can have:
“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 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 one of your messages and comments, and I truly appreciate it so much when you take the time to share your incredibly touching stories with me. Your words are the ultimate reward.
Love This Recipe? Pin It for Later!
Don’t let this incredible recreation of the Chocolate Macaroon Tunnel Cake slip away! Ensure you can easily find this cherished recipe whenever a craving strikes. Head over to Pinterest and pin it to your favorite dessert or baking board before you leave. Share the joy and nostalgia with your friends and followers, too!
Craving More Irresistible Coconut Recipes?
My husband’s deep love for coconut is a family trait, passed down from his father, who was the biggest coconut enthusiast I ever had the pleasure of knowing. If you share this passion, you’re in the right place! My blog is packed with delightful coconut creations. You can explore all the coconut recipes on my site by simply searching the word “coconut,” but here are some of my personal favorites that I highly recommend:
- Coconut Cream Cake with Coconut Whipped Cream Frosting (pictured above) – A super moist cake topped with creamy coconut frosting and sweetened coconut flakes, a true coconut lover’s dream!
- Pineapple Coconut Tunnel Cake – Another fantastic tunnel cake variation, combining the tropical tang of pineapple with the sweetness of coconut.
- Classic Coconut Cream Pie – A timeless dessert with a rich, creamy coconut filling and a flaky crust.
- Coconut Pudding Poke Cake – An incredibly moist cake infused with coconut pudding for an extra burst of flavor and tenderness.
- How to Toast Coconut – A simple guide to enhancing your coconut’s flavor and texture for any recipe.
- Coconut Banana Cream Pie – A delightful twist on the classic, blending creamy banana with tropical coconut.
- Jamaican Coconut Sweet Rice – A unique and flavorful sweet rice dish with a distinct Caribbean flair.
So, now that I’ve undertaken all the trial and error for you, painstakingly perfecting this recipe over many years, you too can enjoy this age-old cake. I’ve heard from SO MANY people who tell me this “used to be their favorite until it was gone.” It’s an honor to bring this piece of culinary history back to life for you. Enjoy every nostalgic bite!
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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.
15 mins
45 mins
30 mins
1 hr 30 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: 159 kcal
Author: Michaela Kenkel
Equipment
- Glass Batter Bowl
- Kitchenaid Stand Mixer
- KitchenAid Hand Mixer
- Nordic Ware Bundt Pan
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. 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
Calories: 159kcal |
Carbohydrates: 30g |
Protein: 1g |
Fat: 4g |
Saturated Fat: 3g |
Polyunsaturated Fat: 1g |
Cholesterol: 2mg |
Sodium: 59mg |
Fiber: 1g |
Sugar: 26g