Fruity Pebbles Pound Cake

Fruity Pebbles Pound Cake is a whimsical and colorful twist on the classic pound cake. Packed with vibrant cereal both inside and out, this dessert brings joy to the table with every slice. Moist, buttery, and speckled with the fruity crunch of cereal, it’s a delightful treat that appeals to kids and adults alike.

Why You’ll Love This Recipe

This recipe is perfect for celebrations, brunches, or simply brightening up your dessert offerings. The Fruity Pebbles not only provide a rainbow of colors but also add a playful sweetness and texture. It’s easy to make, slices beautifully, and offers the nostalgia of a favorite childhood cereal baked into a rich, tender cake.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Whole milk or buttermilk
• Vanilla extract
• Fruity Pebbles cereal

Directions

1. Preheat oven to 350°F (175°C) and grease a standard loaf pan.
2. In a mixing bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet mixture, alternating with milk.
7. Gently fold in 1 cup of Fruity Pebbles cereal, taking care not to overmix.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Sprinkle additional Fruity Pebbles over the top for a decorative finish.
10. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

• Servings: 8 to 10 slices
• Prep time: 15 minutes
• Bake time: 50–60 minutes
• Total time: 1 hour 15 minutes

Variations

• Glazed option: Drizzle a simple glaze made of powdered sugar and milk over the cooled cake.
• Citrus boost: Add a tablespoon of lemon or orange zest to the batter for a fresh twist.
• Chocolate chip version: Stir in mini white chocolate chips along with the cereal for added sweetness.

Storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap tightly in plastic wrap and foil and store for up to 2 months. Allow to come to room temperature before serving. To reheat slices, microwave for 10–15 seconds.

FAQs

Can I use another cereal instead of Fruity Pebbles?

Yes, any colorful, fruity cereal can work, but Fruity Pebbles are ideal for their size and texture.

Will the cereal stay crunchy in the cake?

Some of the cereal softens while baking, but the top layer stays crisp for added texture.

Can I make this into muffins?

Yes, bake the batter in lined muffin tins at 350°F for 20–25 minutes.

Can I use margarine instead of butter?

Butter is preferred for flavor, but margarine can be used in a pinch.

Should I toast the cereal beforehand?

It is not necessary, but lightly toasting can add extra crunch and a nuttier flavor.

Is this cake overly sweet?

The sweetness is moderate; you can reduce sugar slightly if preferred.

Can I add frosting?

Yes, a simple vanilla or cream cheese frosting complements it well.

Can I make it gluten-free?

Yes, substitute the flour with a 1:1 gluten-free baking blend.

How do I prevent the cereal from sinking?

Lightly coat the cereal in a bit of flour before folding it into the batter.

Can this be made dairy-free?

Yes, use plant-based butter and milk alternatives such as almond milk.

Conclusion

Fruity Pebbles Pound Cake is a vibrant and delightful dessert that brings a fun and colorful twist to a traditional classic. With its tender crumb and playful crunch, it’s a perfect addition to birthdays, potlucks, or any time you want to serve a sweet treat that makes people smile.

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