Lemon Surprise Cake

Lemon Surprise Cake 1 - 15.25 ounce boxed French Vanilla Cake Mix 1 - cup sifted all purpose flour 1 - cup sugar 1 - cup sour cream or Greek yogurt 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 Simple Icing: 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. 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.