A semi-homemade French Vanilla Bundt Cake with a lemon fruit filling surprise inside.
If you love cake, lemon and surprises than you're going to love this Lemon Surprise Bundt Cake! This cake is made with a french vanilla cake mix, buttermilk, sour cream, lemon extract and filled. lemon pie filling and topped with a cream cheese glaze.
I think lemon is perfect for spring, so I went with a lemon pie filling, but the best part about this recipe is you can use any variety of Lucky Leaf® Fruit Filling & Topping to suit your taste.
Strawberry, pineapple, lemon creme, strawberry creme and key would all be just just as delicious and a wonderful choice for Easter. I love using a variety of pie fillings in so many of desserts and treats. Lucky Leaf® Fruit Fillings are convenient, versatile, easy to use and contain no high-fructose corn syrup.
In a large bowl, add the cake mix, sifted flour, sour cream or yogurt, lemon extract, eggs and buttermilk or milk. Using an electric mixer, mix the batter on low speed for 30 seconds and then on medium speed for 2 minutes or until well blended.
Pour half of the batter into prepared pan.
Spoon the lemon pie filling over the batter
and swirl through using a knife or spoon.
Add the remaining batter on top of the fruit filling and smooth the batter evenly over the filling.
Let cake cool completely before adding the icing. Prepare the simple icing to desired consistency.
Once cake has completely cooled, pour or drizzle glaze over cake letting it run down the sides. Immediately add sprinkles and pastel m&m's if desired.
1/2 - teaspoon lemon extract
4 - eggs, room temperature
1 - 1/2 - cups buttermilk or milk
1 - 22 ounce can Lucky Leaf Lemon Fruit Filling
2 - cups powdered sugar
4 - ounces cream cheese, softened
2 - tablespoons butter, melted
2 - tablespoons half and half or milk
spring colored sprinkles and pastel m&m's
Preheat oven to 350 F degrees. Spray a large (12 cup) Bundt cake pan with nonstick spray and sprinkle in about one tablespoon flour. Shake the pan to coat and discard excess flour.
In a large bowl combine, add the cake mix, sifted flour, sugar, sour cream or yogurt, lemon extract, eggs and butter milk (or milk). Using an electric mixer, mix the batter on low speed for 30 seconds and then on medium speed for 2 minutes or until well blended.
Pour half of the batter into prepared Bundt pan. Spoon the pie filling over the batter and swirl through using a butter knife or spoon. Add the remaining batter on top of the pie filling and smooth evenly covering the fruit filling.
Bake cake for 45 -50 minutes or until set (test cake with toothpick for doneness). Let cake cool for 10 in the cake pan before inverting onto a serving plate. Let cake cool completely before adding the icing.
To make the icing, sift the powdered sugar in a medium-large mixing bowl. Add cream cheese and melted butter to sugar, stir until combined.
Add half and half or milk and mix well. Add additional milk if needed, to reach desired consistency.
Once cake has completely cooled, pour or drizzle icing over cake letting it run down the sides. Immediately add sprinkles.
Cook's Note: all ovens do not bake the same, so baking time can vary anywhere from 45-55 minutes. Cake needs to be baked until set if it browns too quickly, cover with foil (sprayed with baking spray) and continue baking.
prep time: 25- 30 minutes
bake time: 45 minutes
For another delicious lemon recipe perfect for Spring, try my Luscious Lemon Delight which is also made with Lucky Leaf Lemon Fruit Filling.
💛 Visit Lucky Leaf for more delicious recipe ideas! 💛
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