Almond JOY Cake
Prep time
Cook time
Total time
Creamy coconut, chocolate, and sliced almonds top a simply divine cake. Yeah, Almond JOY Cake is all that and more, for those who "feel like a nut!"
Recipe type: Dessert
Cuisine: American
Serves: 24 servings
  • 1 cup sliced almonds
  • 1 Devil's Food Cake Mix
  • 1 cup buttermilk
  • ½ cup canola oil
  • 3 eggs
  • 2 cups sugar (divided)
  • 24 large marshmallows
  • 1½ cups milk (divided)
  • 14 oz pkg. coconut
  • 1 stick of butter
  • 1½ cups of chocolate chips
  1. Spread almonds in a single layer in a shallow pan. Roast in a 350 oven for 8-10 minutes, stirring occasionally until fragrant. Almonds will continue to brown after removing from oven. Set aside.
  2. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
  3. In large bowl, beat cake ingredients; devils food mix, buttermilk, oil, and eggs together with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  4. Bake 20 to 25 minutes (22 to 28 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean and cake springs back when lightly touched in center.
  5. Combine 1 cup of sugar, marshmallows and 1 cup of milk in a med. saucepan. Cook over low heat until marshmallows are melted. Stir in coconut and spread on top of warm cake
  6. Mix butter 1 cup sugar and ½ cup milk in a small saucepan and bring to a boil. Stir in chocolate chips and spread over coconut mixture.
  7. Sprinkle almonds on top of warm frosting and let cool.
Recipe by Cheery Kitchen at