Wesson Recipes

Easy Easter Surprise Bundt Cake

40oz Wesson Canola Oil Bottle

Makes 10 servings

Easter is just around the corner, and what better way to impress your guests than with a delicious and Easy Easter Surprise Bundt Cake made with Wesson Canola Oil. This cake looks impressive, but is easier to make than you’d think which is what makes it the perfect crowd pleaser. Light and fluffy vanilla cake batter is dressed up with a smooth honey pistachio filling to give it a sweet and nutty flavor that irresistibly delicious. The pistachios add creaminess and crunch while the honey adds sweetness, adding depth and elevating the flavors of this cake.

Using a Bundt pan creates the perfect shape to have a decadent glaze elegantly drizzling down the side of your cake. But we didn’t stop there – we topped this cake with beautiful edible gold flake that is bright and bold and is sure to wow your guests. Crunchy and rich chocolate candies add festive colors and smooth chocolate flavor that will leave your taste buds happy. Not only does this cake burst with flavor, but it is a beautiful addition to your Easter table. Visit our Easy Easter Surprise blog post to learn more about the hero’s of this dish!

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  • Eggs, Milk, nuts (pistachios)
  • Ingredients

    Bundt Cake
    All-purpose flour 3 3/4 cups.
    Baking powder 3 tsp.
    Kosher salt 1/2 tsp.
    Granulated Sugar 3 cups.
    Wesson Canola Oil 3/4 cup.
    Eggs 6 .
    Pure Vanilla Extract 2 tsp.
    3% milk 1 1/2 cups.
    Chopped, shelled, raw pistachios 1 1/2 cups.
    Chopped Pistachios (to garnish) 2 tbsp.
    Flour 1/4 cup.
    Honey 2 tbsp.
    Wesson Canola Oil 2 tbsp.
    Icing sugar 1 cup.
    3% milk 2 tbsp.
    Edible Gold Flake as desired.
    Easter Candies 1/3 cup.


    Bundt Cake

    Pre-heat oven to 350F. Grease and flour a 10-inch (12-cup) Bundt pan.

    In a large bowl, whisk together flour, baking powder and salt until well combined. In the bowl of a stand mixer fitted with paddle attachment, combine sugar, Wesson Canola Oil, eggs, and vanilla; mix well.

    On medium speed, gradually add flour mixture alternating with milk, blending after each addition, ending with flour. Pour half of the batter into the pan and set aside. Now make the filling.



    In a medium bowl mix 1.5 cup pistachio, 1/4 cup all-purpose flour, 2 tbsp liquid honey, and 2 tbsp Wesson Canola Oil. Combine filling ingredients and mix well. Spoon the filling evenly over the surface of the batter in the pan. Top with remaining batter and bake the cake in center of oven for 1 hour and 15 minutes or until tester inserted in center comes out clean.

    Remove cake from oven; cool in pan on a rack for 15 minutes. Carefully turn cake out onto serving platter and let cool completely.


    In a medium bowl, combine 1 cup icing sugar (powdered sugar) and 2 tbsp of 3% milk. Stir until smooth.

    Assembly Method
    Spoon icing on top of cooled Bundt Cake and allow glaze to dry for 15 minutes. Decorate cake with flakes of gold leaf and chopped pistachios. Fill center of the Bundt with your favorite Easter candies, we love Cadbury Mini Eggs for a colorful seasonal treat! Serve and enjoy!