If you love a good cobbler, this cream cheese version is one you will want to make! Why You Will Love This Cream Cheese Cobbler If you have followed our site for any amount of time, you know we love to make cobblers and we have many different versions. This Cream Cheese Cobbler has wonderful...

Samoa Bundt Cake is a simple marble cake topped with caramel, toasted coconut, and chocolate drizzle. It was inspired by the popular Girl Scout cookies!A Chocolate Coconut Caramel CakeIf you love the classic Girl Scout Samoa cookie flavors, this Samoa Bundt Cake version takes that same flavor combination and turns it into an irresistible dessert. Whether you still call them Samoas, or the new name, Caramel Delites, those cookies are a staple and one of my favorite! Although the final cake may look fancy, its really not difficult to make. Frequently Asked Questions:Does this need to be a marble cake? Nope! You could make it an all chocolate cake if you prefer. I would still recommend using two boxes of cake mix though since the cake mixes these days are so small and wont fill out the Bundt pan fully. What if the icing is too runny? If the icing is too thin, go ahead and add a little more powdered sugar at a time to make it thicker. Just keep adding a little at a time and stirring after each addition until you get it to your desired thickness. If it seems to thick, you will add a little more milk at a time until it reaches your desired thinness. How do I keep the marbled look? To keep the marbled looked and not just blend it altogether, use a butter knife and make some small figure 8 motions. You want to keep the streaks, not blend it up. Why is my icing melting? If you didnt wait for the cake to cool down some before icing, it will be too hot and will melt the icing. What baking pan should I use? I made this bundt cake in a bundt cake pan. This Silicone Fluted Bundt Pan (paid affiliate link) is similar to the one I used. Youll need a 9.5-10-inch bundt pan. How should I store leftover Samoa Cake? Leftover cake should be transferred into an airtight container and can be refrigerated up to 2-3 days. Ingredients Needed: (See Recipe Card Below For The Full Recipe)white cake mix I used Pillsbury which is similar to Duncan Hines and still has the 15.25 ounces of cake mix in a box. I dont recommend using a Betty Crocker mix because theyve decreased in size to only 13.25 ounces of mix. Also, I suppose you could use a French Vanilla Cake mix, or even a Yellow Cake Mix if desired. chocolate cake mix again, I used Pillsbury Devils Food Cake, but another similar sized box mix should work. Depending on how chocolate-y you like your treats, this could be made with other chocolate cake mix varieties. ingredients on the back of both cake boxes usually eggs, egg whites, oil and water. Whatever your specific box calls for is what you need. salted butter room temperature butter mixes best. You can use these Tips to Soften Butter Quickly. powdered sugarmilk preferably whole milk. I havent tested this recipe with milk alternatives. vanilla extractsweetened coconut flakes if you dont like coconut you can leave it out but then it is no longer a Samoa cookie style cake.caramel topping while this Caramel Topping (not a paid affiliate link) was used, you can use the squeeze bottle kind (paid affiliate link) to drizzle on if needed.hot fudge I used this Hot Fudge sauce (not a paid affiliate link), but any brand will work.How To Make Samoa Bundt Cake:For the cake: Preheat oven to 350F degrees. Prepare both cake mixes in separate bowls according to the directions on the back of each box (adding eggs (or egg whites for the white cake mix), oil and water). You will have two separate bowls of cake batter when done.Place a 9.5-inch (or 10 inch) Bundt baking pan on a sheet pan. Spray the Bundt pan well with nonstick cooking spray (I like the kind that has flour in it like Bakers Joy) If using a silicone bundt pan, you shouldnt need to do this but I like to be extra careful. Add 2 generous scoops of the white cake batter to the Bundt pan making sure each scoop is on the opposite side of the pan. This doesnt have to be an exact amount, its more about the process to create a marble cake.Now add 2 large scoops of the chocolate cake batter to the empty spots next to the white cake mix batter in the Bundt pan (again, ensuring they are on opposite sides.Using a butter knife, lightly swirl the batters together. Do not mix completely, this will be a marbled cake. Only light swirls to bring the chocolate batter to the white and the white to the chocolate.Repeat the process, add 2 scoops of white cake batter and 2 scoops of chocolate cake batter in the parts you didnt add the white. Swirl once again. Repeat until theres about 2 inches of space from the batter to the top of the Bundt pan.Place in the oven, on the middle rack, and bake for about 45-55 minutes. NOTE: oven times can vary, you want to continue baking until it is no longer jiggly in the middle and a toothpick inserted comes out clean. This can possibly take longer to bake in your oven.For the coconut: While you are waiting for the cake to bake, toast the coconut in a medium skillet over medium heat. Stir consistently while it toasts so it doesnt burn. Toast just until its golden brown. Then remove from heat and pour the coconut on a plate and set aside.For the icing: In a large bowl add the butter, powdered sugar, milk and vanilla extract. Beat until a smooth icing forms. This is easiest with an electric hand mixer or stand mixer. If you find it is too thin to your liking, add a bit more powdered sugar at a time. If it is too thick to your liking, add a tiny bit of milk at a time until it reaches your desired thickness.Once the cake is done, let it cool completely. Once its completely cooled, frost the cake with the icing. Before the icing is dry, add the toasted coconut all over.Add the caramel to a small ziploc bag and cut the end off of it. Drizzle the caramel all over top. NOTE: You can just do this freehand with a spoon if you like.Add the hot fudge to a microwave safe bowl and microwave for 30 seconds. Using a spoon, drizzle over top of the cake.Slice and serve!Craving More Recipes?Chocolate Pudding Bundt CakeSock It To Me Cake7-Up Bundt CakeSnickerdoodle Bundt CakeCarrot Bundt Cake PrintSamoa Bundt CakeA marbled cake with a sweet icing, coconut flakes, caramel and chocolate sauce. Course DessertCuisine AmericanPrep Time 20 minutes minutesCook Time 35 minutes minutesInactive Time 55 minutes minutesTotal Time 1 hour hour 50 minutes minutesServings 8Calories 1068kcalAuthor Brandie SkibinskiIngredients15.25 ounce box white cake mix (Duncan Hines or Pillsbury)15.25 ounce box chocolate cake mix (I used Devils Food Cake)ingredients on the back of both cake boxes: eggs, egg whites, oil and water cup (1 stick) salted butter, room temperature3 cups powdered sugar cup milk (preferably whole milk)1 teaspoon vanilla extract14 ounce bag sweetened coconut flakes cup caramel topping cup hot fudgeInstructionsFor the cake: Preheat oven to 350F degrees. Prepare both cake mixes in separate bowls according to the directions on the back of each box (adding eggs (or egg whites for the white cake mix), oil and water). You will have two separate bowls of cake batter when done. Place a 9.5-inch Bundt baking pan on a sheet pan. Spray the Bundt pan well with nonstick cooking spray (I like the kind that has flour in it like Bakers Joy) If using a silicone bundt pan, you shouldnt need to do this but I like to be extra careful.Add 2 generous scoops of the white cake batter to the Bundt pan making sure each scoop is on the opposite side of the pan. This doesnt have to be an exact amount, its more about the process to create a marble cake. Now add 2 large scoops of the chocolate cake batter to the empty spots next to the white cake mix batter in the Bundt pan (again, ensuring they are on opposite sides.Using a butter knife, lightly swirl the batters together. Do not mix completely, this will be a marbled cake. Only light swirls to bring the chocolate batter to the white and the white to the chocolate. Repeat the process, add 2 scoops of white cake batter and 2 scoops of chocolate cake batter in the parts you didnt add the white. Swirl once again. Repeat until theres about 2 inches of space from the batter to the top of the Bundt pan.Place in the oven, on the middle rack, and bake for about 45-55 minutes.NOTE: oven times can vary, you want to continue baking until it is no longer jiggly in the middle and a toothpick inserted comes out clean. This can possibly take longer to bake in your oven. For the coconut: While you are waiting for the cake to bake, toast the 14 ounce bag sweetened coconut flakes in a medium skillet over medium heat. Stir consistently while it toasts so it doesnt burn. Toast just until its golden brown. Then remove from heat and pour the coconut on a plate and set aside.For the icing: In a large bowl add the cup (1 stick) salted butter, room temperature, 3 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla extract. Beat until a smooth icing forms. This is easiest with an electric hand mixer or stand mixer. If you find it is too thin to your liking, add a bit more powdered sugar at a time. If it is too thick to your liking, add a tiny bit of milk at a time until it reaches your desired thickness.Once the cake is done, let it cool completely. Once its completely cooled, frost the cake with the icing. Before the icing is dry, add the toasted coconut all over. Add 1/2 cup caramel topping to a small ziploc bag and cut the end off of it. Drizzle the caramel all over top. NOTE: You can just do this freehand with a spoon if you like.Add 1/2 cup hot fudge to a microwave safe bowl and microwave for 30 seconds. Using a spoon, drizzle over top of the cake. Slice and serve! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 1068kcal | Carbohydrates: 170g | Protein: 9g | Fat: 44g | Sodium: 1243mg | Fiber: 8g | Sugar: 119g

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