I’m so excited to share this Cherry Surprise Cake with you today! If there’s one thing I love, it’s a good surprise cake on your birthday!
And today happens to be that day. 🙂
I couldn’t think of a more fun way to celebrate my birthday than with this gorgeous cherry stuffed, funfetti bundt cake!
I’m also super excited to be partnering with LouAna Coconut Oil on this recipe. Do you use coconut oil in your cooking or baking?
I switched out the vegetable oil in this moist cake with 100% pure coconut oil. It’s awesome because it gives the cake some extreme moisture without any added coconut aroma or taste.
You can easily switch out butter, vegetable oil, or lard in a 1:1 ratio with coconut oil. 🙂
I’m all about doctoring up a cake mix to make it taste incredible, but also be extremely easy to make.
This is one of those cases. I prepared mine in my stand mixer, but (as you can see in the video below), I used a large bowl and whisk just as easily.
I added my cake mix, some vanilla pudding mix, some plain greek yogurt (sour cream also works), a few eggs and the LouAna Coconut Oil to the bowl.
After mixing it, I decided it needed more sprinkles.
What’s a life without sprinkles?! Boring. That’s what.
My little cutie was super eager to help pour in the colorful sprinkles, so of course I let her.
Just a tip– make sure to use the fat cake sprinkles. The smaller balled sprinkles will bleed color into the batter and you won’t have the pop of color you’re after.
Once your cake batter is ready, just spritz your bundt cake pan with some non-stick cooking spray.
Ok, how awesome is this coconut oil cooking spray?!
After you’ve got the pan coated, sprinkle some flour in to coat it. This helps the finished cake come out of the pan nice and easy.
Here’s the trick with the surprise cake, you’ll want the batter to be nice and thick (which it is, thanks to the addition of the vanilla pudding mix), so you can create a little valley in the batter.
Scoop just half of the batter into the prepared pan, then create your valley.
You need to be careful to not let the cherry filling touch the sides of the cake pan. This will help keep the cherries in the center of the cake, once it’s baked.
Use a spoon to make sure you place the cherries in there without touching the sides.
Now just carefully take the remainder of the batter and place it on top in little dollops.
Use a spatula to spread the batter all around, making sure to cover all the cherries.
Once the cake is baked and has cooled for at least 10 minutes, you can invert it onto your cake stand or plate.
Let it cool completely before placing any icing on, otherwise the icing will just run off.
I just made a quick icing with powdered sugar and milk, then covered the cake with more sprinkles.
How gorgeous is that?!
Not only will the outside be beautiful, but when you cut into it, there is a sweet cherry filling that no one can resist.
I’ve made this cake 4 times already.
Yeah, we like cake. And hellooooo, it’s so stinking good! The cake is moist and delicious, the filling is sweet and juicy, and the frosting is simple and the perfect addition.
I actually have another one of these cakes waiting in the fridge for tonights birthday festivities.
Can’t wait for another slice!
Here’s a fun little video I put together on how to make this gorgeous cake!
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This Cherry Surprise Cake is ultra moist and filled with cherry pie filling, for a fun surprise!
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Ingredients
- 1 box Funfetti Cake Mix
- 1 (3.4oz) Vanilla Pudding Mix
- 1 cup plain greek yogurt (or sour cream)
- 3/4 cups LouAna Coconut Oil , melted
- 4 large eggs
- 2 to 3 tbsp colorful cake sprinkles
- 1 1/2 cups cherry pie filling
- 1 cup powdered sugar
- 1 tbsp milk
- Colorful Cake Sprinkles
Instructions
- Preheat oven to 350 degrees F. Coat a bundt cake pan with non-stick spray and then sprinkle in about 2 tbsp of flour, coat the pan with the flour, discard any excess flour.
- In a large bowl combine the cake mix, vanilla pudding mix, greek yogurt, coconut oil, and eggs. Mix on low for 30 seconds, then medium speed for 2 minutes. Add the cake sprinkles if desired and stir until combined. Batter should be thick.
- Scoop half of the batter into the prepared bundt cake and spread to an even layer. Use a spatula or spoon to create a valley in the batter, bringing it up on the sides and middle of the pan.
- Spoon the cherry pie filling into the valley of batter and then top with the remaining batter, being careful to enclose all the pie filling and not let it touch the sides of the pan.
- Bake for 45 to 50 minutes, or until set. Let cool for 10 minutes before inverting onto your cake plate. Let cool completely.
- To prepare the icing simply whisk together the powdered sugar and milk. The icing will be really thick. If you want a thinner icing add just a teaspoon more milk at a time until desired consistency is reached. Pour over the cooled cake, letting it run down the sides. Sprinkle with cake sprinkles if desired. Enjoy!
Disclaimer: This post is in partnership with LouAna Coconut Oil. All thoughts and opinions are 100% my own. Thank you for supporting the brands that help make I Wash You Dry possible.Â
Shawn
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i love how fun this cake is – that filling – yes!
Thanks Naomi! I can’t decide which I like more, the filling or the moist cake!? 🙂
This is so creative!! And you actually make it look approachable for a non-baker like me!!
It’s crazy easy to make! You’ll love it! 🙂
The cherry filling in this cake is amazing!
Thanks Sommer! 🙂
This is just TOO cute! I love coconut oil recipes!
Thanks Julie! It’s always such a fun surprise! 🙂
I love this cake so much! My dad would freak out (in a super good way) for a cake like this. Cake + pie = love!
Right?! Thanks girl! 🙂
Happy birthday! Wonderful looking cake, I would have loved that on my birthday as well, I had it on the 4th. 🙂
Thank you so much Adina! 🙂
What are the benefits of using coconut oil vs. canola oil, or other such oils? Is it because it’s the latest trend? Just curious. The cake looks delicious, and I’m definitely going to give it a try, but I was curious. Thanks, Rose
Hi Rose! So glad you asked! LouAna coconut oil is actually great because it’s vegan, contains ZERO trans fat and has NO cholesterol! 🙂
Please confirm that you are using regular vanilla pudding mix, not instant. Thanks, think I’ll try this.
It’s instant pudding mix. I’ll update the recipe to reflect that. Thanks Janet! 🙂
Just took this out of the oven it smells amazing hopefully it cools down quickly so I can put the icing on and have a slice
Oh yum! I hate that anticipation, but it’s well worth it! 🙂 Thanks Debbie!
I made this today with a variation for my husband and his coworkers. I used a chocolate cake mix and chocolate pudding, I figured cherries go well with chocolate and I didn’t have the funfetti cake mix on hand. They all gave it two thumbs up and my husband said the recipe was definitely a keeper. Thank you so much for sharing.
just checked my cabinet I have choc cake mix,choc pudding and cherries cant wait o make
Woohoo! Perfect combo! 🙂
Such a gorgeous Bundt cake! It looks cheerful!
Thanks Kitty! 🙂
This looks so fun! What could I substitute for the yogurt/sour cream? I have a dairy allergy so can’t do either of those.
You could try applesauce! It might change the flavor a bit, but you could also sub the cherry pie filling with apple pie filling and it could be epic! 🙂
You might use applesauce. I was thinking that a spice cake mix, vanilla pudding and Apple pie filling would be yummy.
With a spice cake mix and apple filling Yum!
I will be making this with Peach pie filling and making the glase with peach schnapps and powdered sugar. Super excited!
Could I use chocolate cake mix and chocolate pudding?
For sure! 🙂
Now THIS is my kind of surprise! This is the perfect cake for any celebration or occasion. Or just for when I’m in need of a hearty slice of cake. Whichever. I’ve gotta try this soon!
Have you tried making cupcakes like this?
I haven’t tried this as cupcakes, but I’m sure it would work as long as you don’t let the cherry pie filling touch the sides of the cupcake liners! 🙂
Appreciated the cake recipe, sounds great, I love to cook and bake will be trying this real soon Thanks so much I will be watch for other recipes
For the icing : the milk should be cold or at room temperature?
It doesn’t really matter the temperature of the milk. I usually use cold out of the fridge. 🙂
I’ve not used coconut oil this way. But it makes a great once-a-month overnight hair conditioner.
Help! Whenever I make the powdered sugar frosting it is never white. It is more see through and like glaze. Any tips for getting that thick white clingy frosting without it being see through and messy? Thanks
Make sure you use a small amount of milk or cream rather then water. The less liquid you use the thicker the icing will be.
When using the cocnut oil, all I have is solid, do i melt it?
Yup! A quick 30 seconds in the microwave is all it should take! 🙂
Just curious I have always substituted applesauce for the oil in box cake mixes. Your recipe for Cherry Surprise you use coconut oil, nothing against it, but do I have to. Applesauce lightens the fat content. Your thoughts please Donna
I haven’t tried to make this cake using applesauce. But I can tell you that you’ll want this cake to be quite dense, so maybe try half and half?
Can you omit the yogurt and sour cream?
Can you make this cake without the yogurt or sour cream?
Can you use crisco instead of the coconut solid oil?
My husband is allergic to coconut.
I would substitute for equal amounts vegetable or canola oil.