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Fruity Pebble Poke Cake Recipe

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4 from 3 reviews

Fruity Pebble Poke Cake is a vibrant and playful dessert that combines a moist vanilla cake infused with crunchy Fruity Pebble cereal, sweetened condensed milk soaked throughout, and a luscious whipped cream topping studded with more Fruity Pebble crumbs. This colorful and flavorful cake is perfect for celebrations and family gatherings, providing a nostalgic twist on traditional poke cakes.

Ingredients

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) vanilla bean paste
  • 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. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
  2. Prepare Fruity Pebbles: Pulse 1 heaping cup of Fruity Pebble cereal in a food processor briefly to break them into smaller pieces, which will be incorporated into the cake batter.
  3. Mix Wet Ingredients: In a large mixing bowl, beat together granulated sugar, vegetable oil, eggs, and vanilla bean paste until the mixture is well combined. Scrape down the sides as necessary. Add sour cream and mix again until fully incorporated.
  4. Combine Dry Ingredients: In a separate bowl, mix together all-purpose flour, baking powder, and salt. Add half of the dry ingredients and half of the milk to the wet mixture, beating on low speed just until the flour begins to incorporate. Repeat by adding the remaining dry ingredients and milk, mixing lightly until combined.
  5. Add Cereal to Batter: Gently fold in the pulsed Fruity Pebble pieces using a spatula, making sure to scrape the sides and bottom of the bowl to ensure an even mixture.
  6. Bake the Cake: Pour the batter into a greased 9×13 inch baking pan. Bake for 28 to 32 minutes at 350°F, testing for doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready. Allow the cake to cool completely.
  7. Chill Mixing Equipment: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill before whipping the cream.
  8. Prepare Fruity Pebble Crumbs: Grind the remaining ½ cup Fruity Pebble cereal into fine crumbs for the topping.
  9. Whip Cream: Pour heavy whipping cream into the chilled bowl and beat on medium-high speed with an electric mixer until soft peaks form.
  10. Add Sugar and Cereal Crumbs: Add powdered sugar and Fruity Pebble crumbs to the whipped cream and continue beating on high speed until stiff peaks form.
  11. Poke and Soak 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 cake and gently spread with a spatula to help it soak into the holes.
  12. Assemble and Chill: Spread the whipped cream mixture evenly over the top of the cake. Refrigerate the cake for at least 1 to 2 hours to set and chill before serving.

Notes

  • For best results, ensure the cake is fully cooled before poking holes and adding the sweetened condensed milk to avoid melting the whipped topping.
  • Chilling the mixing bowl and whisk helps achieve perfectly whipped cream with better volume.
  • You can substitute vanilla bean paste with vanilla extract if unavailable, though the paste offers a richer flavor.
  • This cake is best served within 2 days to enjoy the freshness of the whipped cream topping.
  • Use a fresh batch of Fruity Pebbles for topping to maintain a crisp texture.

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