Piñata Cake Recipe
Updated
Updated
No matter if you call it a Piñata cake, Reveal cake, or Surprise cake, I call it fun! A colorful surprise tumbles out when you cut into it, resulting in a sweet treat and happy guests!
California is getting some crazy rain lately! And it’s awesome. I think this is the first time, possibly ever, where I haven’t complained about it once. We need it…and it’s so nice to see the lakes start to fill back up.
We ventured out on Saturday for my son’s last basketball game of the season, but other than that, we hunkered down and did puzzles, played board games, watched old family movies, and I baked this Pinata Cake. Isn’t it fun!?
What could possibly be more enjoyable that slicing into a rich, creamy, and delicious dessert? Well, when there’s more dessert on the inside, of course!
This was inspired from a Food Network St. Patty’s version, but I didn’t have the materials for that one. I also think this would be crazy cute for a gender reveal baby shower, filled with either blue or pink candies.
Read the instructions on how to make it – it’s easier than you might think!
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Piñata Cake
Ingredients
- 15 ounce box lemon cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup of water
- 16 ounce container Rich & Creamy Vanilla Frosting
- 1 1/2 cups M&Ms
- sprinkles
Instructions
- Preheat oven to 325 degrees F. Lightly coat 2 (8-inch) nonstick pans with cooking spray.
- In a large bowl with an electric mixer, beat together the cake mix, oil, eggs, and water. (If mixing by hand, beat vigorously for 2 minutes.)
- Divide batter evenly among the prepared pans. Bake in the oven for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans. Cool completely before proceeding.
- Cut a 3 1/2-inch hole from the center of one cake layer. Set aside.
- Score a 3 1/2-inch circle in the center of the other cake layer, then scoop out the middle without going all the way to the bottom. Transfer this layer to a serving plate. Spread 1/2 cup of the frosting on the scooped-out layer cake (but not inside the hole.) Place the first cake layer on top.
- Pour the M&Ms inside the hole.
- Take the reserved 3 1/2-inch cut-out from the first layer and slice off half of it to make a thin disc; place on top of the M&Ms to form a lid.
- Frost the top and sides of the cake with the remaining frosting. Decorate the top with sprinkles of your choice.
- Refrigerate until ready to eat. Make slices not quite to the middle of the cake and watch the candies tumble out. Fun!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
I’m one of those crazy Northeasterners who worries about CA’s rain status EVERY DAY. So I’m so glad to hear that! And this cake is SO fun. It’s like…first of all, it’s CAKE so it’s awesome. And then it also has M&M’s. Best of all worlds.
Amy, I LOVE this Piñata cake!!!! such a great surprise and so much fun!!!
I have so been wanting to make one of these cakes. LOVE this one!! And oh my gosh this rain. My pool is teal…and not in a good way.