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Cinnamon Toast Crunch® Poke Cake

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  • Prep 20 min
  • Total 1 hr 55 min
  • Servings 15
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You won't feel guilty eating cake for breakfast when it's made with Cinnamon Toast Crunch. The cereal adds the crunchiness, while vanilla pudding and pie filling ups the creamy quotient in the moist yellow cake.
By Jessica Walker
Updated Sep 13, 2013
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Cereal Crumble

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


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


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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use regular yellow cake mix as well, just follow directions for ingredients.
  • tip 2
    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
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