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Mississippi Layered Mudslide Cake

Mississippi layered mudslide cake pairs a homemade chocolate cake with pecans, coconut, marshmallows, and fudgy icing.

Mississippi Layered Mudslide Cake


  • Prep time: 30 Minutes
  • Cook time: 25 Minutes
  • Total time: 55 Minutes

Equipment/Recommended Products

  • 9-Inch Round Cake Pans
  • Mixer

Key Ingredients Needed

  • 2 cups granulated sugar
  • 1 1/2 cups butter, softened
  • 4 Eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all- purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup cocoa powder
  • 1 cup pecan pieces
  • 1 cup sweetened flaked coconut
  • 7.5 oz. Marshmallow Fluff
  • Chocolate Icing (see notes)
  • optional: additional pecans for topping

Instructions/Step By Step Directions

Step 1: Preheat the oven to 350°F and grease 2 9-inch round cake pans.

Step 2: Cream together butter and sugar.

Step 3: Add in eggs and vanilla, mix well.

Step 4: Slowly beat in flour, baking powder and cocoa, until well combined.

Step 5: Add coconut and pecans and mix.

Step 6: Pour into two well greased (and floured/optional) round baking tins.

Step 7: Bake for 25 minutes, or until the top springs back when lightly touched with a finger.

Step 8: Let cool for 5 minutes before turning out onto a wire rack to cool completely.

Step 9: Place the bottom layer of cake on a cake plate. Spread a layer of marshmallow fluff over it. Top with the second cake layer and spread remaining marshmallow cream to the top of the cake.

Step 10: Pour warm chocolate icing over cake, spreading as necessary. Top with chopped pecans.


You can make a warm pour over style chocolate icing or warm up a tub of store bought icing until it is a pourable consistency. You can also use chocolate buttercream, but you will want to chill the marshmallow fluff for a bit first to help it set.

Possible icing recipe:

  • 1/2 cup butter
  • 1/3 cup milk
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar

Step 1: In a saucepan, melt butter over medium heat. Stir in milk and cocoa powder.

Step 2: Remove from heat and stir in vanilla and powdered sugar. Drizzle warm icing over cake and spread with knife or spatula if needed.

Nutrition Information

  • Yield: 12
  • Serving size: 1

Amount Per Serving

  • Calories: 577kcal
  • Total Fat: 33g
  • Saturated Fat: 18g
  • Trans Fat: 1g
  • Unsaturated Fat: 13g
  • Cholesterol: 123mg
  • Sodium: 282mg
  • Carbohydrates: 67g
  • Fiber: 3g
  • Sugar: 47g
  • Protein: 6g

* All nutritional information provided is approximate/estimated and can vary depending on several factors such as the exact ingredients you use, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
* Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.