Volcano Cake (Paula Deen's)

Recipe by Jane from Ohio
READY IN: 1hr 15mins
SERVES: 12-16


  • Cream mixture
  • 8
    ounces softened cream cheese
  • 12
    cup butter, room temperature
  • Cake
  • 1
    cup pecans
  • 1
    (18 1/4 ounce) box German chocolate cake mix (prepare by following directions on box)
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 10
    bite-size almond and chocolate covered candies (I had bite-size almond joy) or 10 candies, of choice. (I had bite-size almond joy)
  • Glaze
  • 4
    tablespoons butter
  • 14
    cup cocoa
  • 12
    cup milk
  • 12
    teaspoon almond extract


  • Preheat oven to 350 degrees.
  • Grease a 13 x 9 by 2-inch cake pan.
  • Cream mixture:
  • Beat cream mixture ingredients together with an electric mixer. Set aside until ready to use.
  • Cake.
  • Line bottom of greased pan with coconut flakes.
  • Sprinkle pecans on top of coconut.
  • Set aside.
  • Follow directions on back of box to prepare cake.
  • Beat for approximately 2 minutes using an electric mixer.
  • Fold in the bite sized candy.
  • Pour into cake pan.
  • Evenly space dollops of cream mixture on top of the cake.
  • When the cake cooks, the cream will sink down to the bottom.
  • This will be the "volcano" of flavor.Bake for 40 to 50 minutes.
  • While cake is still hot spread the glaze evenly over the cake.
  • Glaze:
  • In a small saucepan, melt butter over meduim-low heat.
  • Whisk in cocoa powder and add milk until you get a thin consistency.
  • If glaze is too thick, add more mik.
  • Bring to boil.
  • Whisk in confectioners' sugar and almond extract.
  • Glaze should be thin. Remove from heat and allow to cool before using.