Cinnamon Toast Crunch® Poke Cake

  • Prep 20 min
  • Total 1 hr 55 min
  • Servings 15

Ingredients

Cake

Cereal Crumble

  • 1 cup coarsely crushed Cinnamon Toast Crunch™ cereal
  • 1 tablespoon sugar
  • 2 tablespoons butter, melted

Filling

  • 1 box (6-serving size) vanilla instant pudding and pie filling mix
  • 3 cups cold milk

Topping

  • 1 container (8 oz) frozen whipped topping, thawed

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • 2
    Make and bake cake as directed on box, using water, butter and eggs and adding cinnamon and vanilla.
  • 3
    While cake is baking, in small bowl, mix Cereal Crumble ingredients. Spread in ungreased shallow baking pan; set aside.
  • 4
    Remove cake from oven to cooling rack; cool 5 minutes. Place cereal crumble in oven; bake at 350°F for 7 minutes. When baked, remove from pan to paper towels or flat paper bag.
  • 5
    When cake has cooled 5 minutes, with handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • 6
    In medium bowl, stir together Filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
  • 7
    Spread whipped topping evenly over cake. Immediately before serving, sprinkle crumble over top.

  • You can use regular yellow cake mix as well, just follow directions for ingredients.
  • This cake can be made ahead—just leave off the whipped topping and cereal crumble until ready to serve.

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved