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!
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Cherry Surprise Cake
- 1 Funfetti Cake Mix, box
- 3.4 oz 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
For the Icing:
- 1 cup powdered sugar
- 1 tbsp milk
- Colorful Cake Sprinkles
- 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.
For the Icing:
- 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!
I have made this cake quite a few times and has been a hit every time!
BRUCE KEVIN KRINER
Shan Bruce kriner here. Can I use an 8×8 or 9×13 instead of a bundt pan?
Hi Shan, I think and 9X13 would work best. You would need to pour in half of the batter, then dollop the cherry on it. Finish it off with the last half of the batter. Adjust the cooking time to 28 – 30 minutes or until a toothpick inserted comes out clean. Hope this helps!
Is the pudding you use instant? Or the kind you cook?
I’d love to bake this cake but I do not live in the US and do not find •1 box Funfetti Cake Mix and •1 (3.4oz) Vanilla Pudding Mix. Could you please give me the amount for usual flour and the ingredients, which are not as mixed?
Another question, when you say “cup” does it mean 200ml?
I am looking forward to hearing from you. Thank you!
Ive made this quite few times. Once in a bunt pan per the directions…actually, twice. And all of the other times as cupcakes. Personally, I love the cupcakes way more!! Yes, it is more time consuming, but they are amazing!! Its so simple too. The batter is so thick, it pipes into the cupcake pan with easy. Make a little nest, and spoon your filling (i use strawberry for strawberry short-cupcakes). Get a little fancier and add whipped icing and Voila! Bake time is about 25-30 minutes…but keep an eye just to be sure.
Do you have to use cherry pie filling? I have some cherries in water I need to use before I just eat them lol
Do you melt coconut oil if it’s solid
I just made this yesterday. My batter was thinner that what you showed. I could not make a valley for the cherries so just carefully placed them around cake before covering with additional cake batter. It turned out kund of messy in center due to the filling leaking out . It looked nothing like the photo you showed but it was delicious. I made 3 cakes and this one was all gone by end of the party. I will attempt this again!
I’m sorry it didn’t turn out as well as hoped. Did you make sure to add the instant pudding mix? That will help to thicken the batter nicely.
I just made this again (its in the oven now). This time used a better brand sour cream and it was so much thicker. It was definitely easier to place the cherries around but still couldnt make a nice valley like yours. I will keep trying. 🙂 I love how easy and delicious it is. Thank you for sharing.
Do you have to melt coconut oil
Mine didn’t work… the half of the cake that was under the cherry pie filling stuck to the pan, and made a mess of the cake… I’m so disappointed, because it was hubby’s birthday cake… 🙁
Oh man! I’m so sorry Chantal. You definitely have to make sure you grease and flour the pan very well for this recipe. Also, you can let it cool a little longer before trying to invert onto the cake plate.
This cake is so good. I made it for my friend’s birthday and she and everyone LOVED it. I used sour cream because that’s what I had, and it was amazing.
Great recipe. Easy to follow.
I will make this again!
Awesome! So glad you enjoyed it! 🙂
Can you use canola/vegetable oil instead of coconut oil?
Yup, just substitute with a 1:1 ratio. 🙂
Can I use a different cake mix with the same ingredients like a chocolate or yellow. Please let me know we love all ur recipe.
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.
Can you make this cake without the yogurt or sour cream?
I would keep it in there, it helps give the cake it’s amazing texture.
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?
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! 🙂
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.
I’ve not used coconut oil this way. But it makes a great once-a-month overnight hair conditioner.
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. 🙂
Georgia Sizemore Tyner Kentucky
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
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! 🙂
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!
Could I use chocolate cake mix and chocolate pudding?
For sure! 🙂
I will be making this with Peach pie filling and making the glase with peach schnapps and powdered sugar. Super excited!
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!
Such a gorgeous Bundt cake! It looks cheerful!
Thanks Kitty! 🙂
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! 🙂
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!
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! 🙂
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! 🙂
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! 🙂
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! 🙂
Julie @ Willow Bird Baking
This is just TOO cute! I love coconut oil recipes!
Thanks Julie! It’s always such a fun surprise! 🙂
The cherry filling in this cake is amazing!
Thanks Sommer! 🙂
Liz @ The Lemon Bowl
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! 🙂
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!? 🙂