Chex® and Fruit Brunch Cake

Do you pass up cereal when you can have coffee cake? Go bananas with a coffee cake that’s filled and topped with crunchy cereal.

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Prep Time 15 min
Total Time 1 hr 1 min
Servings 12

Ingredients

Cake

2: cups Wheat Chex® or Multi-Bran Chex® cereal

1: cup orange juice

1/4: cup vegetable oil

2: small bananas, thinly sliced

1: egg

1 1/2: cups Gold Medal® all-purpose flour

3/4: cup sugar

1/2: cup raisins, if desired

1: teaspoon baking soda

1: teaspoon ground cinnamon

1/2: teaspoon salt

Cereal Streusel Topping

1/2: cup Wheat Chex® or Multi-Bran Chex® cereal

1/2: cup packed brown sugar

1/2: cup chopped nuts

1/4: cup Gold Medal® all-purpose flour

2: tablespoons butter or margarine, softened

1/2: teaspoon ground cinnamon

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Directions

1 Heat oven to 350°F. Spray with cooking spray or grease 8-inch square pan. In large bowl, stir together 2 cups cereal and the orange juice; let stand about 2 minutes or until cereal is soft. Stir in oil, bananas and egg. Stir in flour, sugar, raisins, baking soda, cinnamon and salt. Spread in pan.
2 Bake about 45 minutes or until top springs back when touched lightly in center. Meanwhile, coarsely crush 1/2 cup cereal. Mix with remaining streusel topping ingredients until crumbly; sprinkle evenly over warm cake.
3 Set oven control to broil. Broil cake with top about 5 inches from heat about 1 minute or until bubbly. (Watch carefully to avoid burning.) Serve warm.