This easy 5 ingredient Samoa cake recipe is amazing! Make this Girl Scout cookie into a bundt cake, covered in caramel, coconut, and chocolate for a slice of heaven.
So I am all about easy recipes, and desserts! We love Girl Scout cookies and since we can’t get them year round we decided to make these samoa cake bundts! Using just 2 ingredients for the cake, and using ready made caramel sauce you can whip these up really quickly and let me tell you they are ahhhhmazing!!!
We first made this 2 ingredient strawberry cake and it was so delicious and easy we decided to take it a step further and think outside the box from there. I’m thinking of trying a Thin Mint version next! 😉 (affiliate links present)
Samoa Bundt Cake
- Mini bundt cake pan
- 1 box Chocolate cake mix
- Root beer
- Sweetened shredded coconut
- Jar of caramel topping
- Mini chocolate chips (I recommend using just a touch of coconut oil so it melts smoother & easier)
Of course you can opt to make a bundt cake instead of mini bundt cakes, the only difference would be the baking time.
I like making mini versions because each one has more coconut and caramel on it and you don’t have to bother with messy cutting.
They are really pretty served this way on a plate, everyone gets their own and they’re already portioned out. If you love samoas Girl Scout cookies you will just love this cake version. 😉
Samoa Cake
- Chocolate cake mix
- Root beer
- Caramel topping
- Coconut
- Chocolate chips
Want to try another great treat? Give our smores poke cake a whirl another night!
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Samoa Cake
Ingredients
- 1 box chocolate cake mix (devils food is great)
- 12 oz root beer
- 1 jar caramel topping
- 2 c coconut
- 1 c mini chocolate chips
Instructions
- Combine the box of cake mix with root beer.
- Use a mixer on low to make sure it is mixed well.
- Spray inside of mini bundt cake pan holes well.
- Put about 1/2 c. of mix in each hole, about 1/2 full.
- Bake at 350 degrees for about 20 minutes or until they spring back when touched gently on the top.
- Allow to fully cool.
- Use a pan on the stove with some shredded coconut in it and toast until lightly browned.
- Loosen edges and carefully flip over on to remove mini bundts.
- Put on cooling rack with parchment paper underneath to catch excess toppings.
- Pour caramel topping over each bundt followed by toasted coconut, then use a fork to drizzle chocolate on the very top. Serve!
Nose secrets
Sunday 30th of April 2017
One of my favorites