Cinnamon Toast Crunch® Poke Cake

By mrshermes2002

Ingredients

• 1 box Betty Crocker™ SuperMoist™ butter recipe yellow cake mix
• Water, butter and eggs called for on cake mix box
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 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

Details

Servings 1
Cooking time 115mins
Adapted from bettycrocker.com

Preparation

Step 1

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.