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Fruity Pebble Poke Cake Recipe

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★★★★★

4.1 from 83 reviews

This Fruity Pebble Poke Cake is a fun and colorful dessert that combines a moist, fluffy cake with a playful burst of Fruity Pebble cereal both inside the batter and as a crunchy topping. The cake is soaked with sweetened condensed milk through poke holes, then topped with a creamy, sweetened whipped cream and a sprinkle of Fruity Pebble crumbs, making it a delightful treat perfect for parties or any joyful occasion.

Ingredients

Scale

Cake Ingredients

  • 1 heaping cup (36g) Fruity Pebble Cereal
  • 1 ½ cups (285g) granulated sugar
  • ½ cup (118 ml) vegetable oil
  • 3 large eggs
  • 1 tablespoon (14.8 ml) pure vanilla extract
  • ½ cup (118 ml) sour cream
  • 2 ½ cups (350 g) all-purpose flour
  • 3 teaspoons (11.2 g) baking powder
  • 1 teaspoon (5 g) salt
  • 1 ¼ cups (296 ml) milk

Topping Ingredients

  • 1 can (14oz/396g) Sweetened condensed milk
  • 1 ½ cups (354 ml) heavy whipping cream
  • ½ cup (18g) Fruity Pebble Cereal
  • ½ cup (65g) powdered sugar

Instructions

  1. Make the Cake: Preheat your oven to 350°F (177°C). Pulse 1 heaping cup of Fruity Pebble cereal in a food processor a couple of times to break into smaller pieces. In a large mixing bowl, beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined, scraping down the sides as needed. Add sour cream and mix until incorporated.
  2. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and salt. Add half of the dry ingredients and half of the milk alternately to the wet mixture, beating on low speed just until the flour starts incorporating. Repeat with the remaining dry ingredients and milk. Gently fold in the pulsed Fruity Pebble cereal with a spatula, making sure to scrape the sides and bottom of the bowl for even mixing.
  3. Bake the Cake: Pour the batter evenly into a greased 9×13-inch baking pan. Bake at 350°F for 28 to 32 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely in the pan.
  4. Prepare the Topping: Place a mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Meanwhile, grind ½ cup Fruity Pebble cereal into a fine crumb using a food processor or blender.
  5. Whip the Cream: Pour the heavy whipping cream into the chilled bowl. Using an electric mixer on medium-high speed, beat until soft peaks form. Add powdered sugar and Fruity Pebble crumbs, then continue beating on high speed until stiff peaks begin to form.
  6. Poke and Soak the Cake: Use the end of a wooden spoon or similar round object to poke holes all over the cooled cake. Pour the entire can of sweetened condensed milk evenly over the top, then gently spread with a spatula to cover the surface. Allow the milk to be absorbed fully into the cake.
  7. Assemble and Chill: Spread the whipped cream topping evenly over the cake. Refrigerate for at least 1 to 2 hours before serving to allow flavors to meld and the topping to set.

Notes

  • For best results, make sure the cake is completely cooled before poking and adding the sweetened condensed milk to prevent breaking.
  • Chilling the mixing bowl and whisk helps achieve better whipped cream texture.
  • You can substitute the heavy whipping cream with a dairy-free alternative if needed, though texture may vary.
  • Store leftover cake covered in the refrigerator and consume within 3-4 days for optimal freshness.
  • This cake is excellent for kids’ parties or colorful dessert tables, but be mindful of gluten and dairy if serving to those with sensitivities.

Keywords: Fruity Pebble Cake, Poke Cake, Funfetti Alternative, Colorful Cake, Whipped Cream Topping, Sweetened Condensed Milk Soak, Birthday Cake

Find it online: https://foodiecara.com/fruity-pebble-poke-cake-recipe/