fruity pebbles

If Fruity Pebbles and birthday cake had a baby, it would look a little something like this. This colorful dessert (or breakfast?) is a fluffy vanilla cake

This Fruity Pebbles Cake Is a Whole New Way to Eat Cereal and Milk

For the Cereal Cake:

(2 sticks) unsalted butter,

sugar

vanilla extract

eggs

all-purpose flour

Fruity Pebbles cereal

baking powder

fine sea salt

milk

For the Vanilla Icing:

vanilla

confectioners' sugar

For the Cereal Icing:

Fruity Pebbles

For the Vanilla Glaze:

whole milk, plus more as needed

For the Cereal Crumble:

(1 stick) unsalted butter, melted

For The Cereal Cake:

recipe Cereal Cake

Vanilla Icing

recipe Cereal Icing

recipe Cereal Crumble

Pink food coloring

Vanilla Glaze

Cereal Cake Recipe | POPSUGAR Food

To make Cereal Cake: Have all your ingredients at room temperature. Preheat the oven to 350°F. With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula. Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.

With the mixer on medium-low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through.

Combine the flour, ground cereal, baking powder, and sea salt in a separate bowl.

With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.

Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it (approximately 30-35 minutes). All ovens are different, so it's important to do the fingerprint test to see if the cake is done.

Let the cake cool completely before icing.

To make Vanilla Icing: With a hand mixer or a stand mixer fitted with the whisk attachment, whip the butter on high speed for 1 minute. Add the vanilla and whip just to incorporate.

In a separate bowl, mix the sugar and salt. With the mixer on low speed (otherwise you'll be covered in confectioners' sugar), add the sugar 1 cup at a time, until completely incorporated. Scrape down the sides of the bowl between additions. Whip on high speed for 3 minutes, until light and fluffy.

To make Cereal Icing: With a hand mixer or a stand mixer fitted with the whisk attachment, whip the butter on high speed for 1 minute. Add the vanilla and whip just to incorporate.

With the mixer on low speed, gradually add the confectioners' sugar, 1 cup at a time, and mix until completely incorporated, scraping down the sides of the bowl between additions. Add the salt and whip on high speed for 3 minutes more.

With a spatula, fold in the ground cereal and mix just until combined.

To make Vanilla Glaze: With a hand mixer or a stand mixer fitted with the whisk attachment (you can also mix the glaze by hand using a whisk or a spoon), combine the confectioners' sugar, milk, and vanilla. Mix on low speed until smooth. If the glaze is too thick, add a little more milk to thin it to the desired consistency.

If not using within 10 minutes of mixing, cover the bowl with plastic wrap to keep the glaze from drying out. Store at room temperature.

To make The Cereal Cake: Preheat the oven to 350°F. Butter a 13 x 18-inch half-sheet pan, then line it with wax paper or parchment and butter the paper. Mix the cereal cake batter according to the recipe directions. Pour into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it, about 40 minutes. Set aside to cool.

Meanwhile, make the vanilla and cereal icings and the cereal crumbs. Add the food coloring to the vanilla icing drop by drop until you reach the desired shade of pink.

Use a 6-inch round cutter to cut three rounds from the cake. Place one cake layer on a turntable, frost with about half the pink icing, and sprinkle about a quarter of the cereal crumbs over the top; repeat with the second layer. Place the top layer and frost the entire cake with the cereal icing.

Decorate the top and sides of the cake with the remaining cereal crumbs and the Fruity Pebbles. Make the vanilla glaze and drizzle it over each piece of cake as you serve it. It's better to decorate all at once, but if you're assembling the cake the night before, I would hold off adding the cereal to the top until the day of.

No need to bake this easy, colorful cheesecake from Delish.com

Fruity Pebbles Cheesecake

marshmallows

c. (1 stick) butter

c. Fruity Pebbles

(8-oz.) blocks cream cheese,

c. sugar

pure vanilla extract

kosher salt

c. Fruity Pebbles,

This is really good. I give it 5 stars for taste. My only problem was the filling. It was way to so soft and creamy like the whip cream. I'm going to try to use 4 things of cream cheese next time instead of two. I hope it doesn't make to much filling though.

The video shows only one package of cream cheese with the sugar. I went by the recipe and used two packs to the 1/2 cup sugar, but the filling was still too thick and cheesy even after the cool whip was added. Refrigerating it made the crust too hard. My family hated it and we typically love these kinds of desserts, so we were very disappointed.

https://streaming.hearstdigitalstudios.com/95947197-541f-4a28-a6e9-922bef24a282/video_rover_16x9_1080p_hd_1549403797_93771.mp4

Fruity Pebbles Cheesecake = The Ultimate Color Bomb

Learn how to make a unique banana bread with Fruity Pebbles cereal.

Fruity Pebbles Breakfast Bread Recipe

bananas

all purpose flour

salt

butter, melted

Light and fluffy Fruity Pebbles pancakes are sweet and delicious and make the perfect breakfast for a birthday, sleepover, St. Patrick&#039;s Day, Easter, or other special occasion. Kids love them!

Fruity Pebbles Pancakes

vanilla bean paste

butter (melted)

Fruity Pebbles (divided, plus more for topping)

marshmallow fluff

Make the cereal milk: soak ¾ cup Fruity Pebbles in the milk for at least 30-45 minutes. Pour the milk and cereal mixture through a strainer and discard the soggy cereal. Set cereal milk aside.

In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Next whisk in the milk, melted butter, vanilla bean paste, and eggs until just combined.

Stir in the remaining 1 cup of Fruity Pebbles cereal.

Lightly grease a large non-stick skillet or griddle with cooking spray or a small amount of butter. Heat to medium heat.

Use a ¼ cup measuring cup to pour batter onto the pre-heated skillet, filling up the pan without allowing the edges to touch. Cook pancakes until the edges start to form bubbles, about 1-2 minutes.  Flip the pancakes and cook the     other side 1-2 minutes. Remove cooked pancakes from pan and keep warm (see note below) while you repeat the cooking process with the rest of the batter.

When all the pancakes are cooked, prepare the marshmallow fluff by placing it in a medium-sized microwave safe bowl. Microwave for 15-20 seconds, then stir. You may need to microwave more than once to get it to a drizzle-able consistency.  Keep your eye on it in the microwave because it will expand greatly when heating up. You will need a much large bowl than you think.

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The most viewed fruity pebbles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine