Description
This Fruity Pebble Poke Cake is a fun and colorful dessert that combines a moist cake with sweetened condensed milk and a fluffy whipped cream topping.
Ingredients
Scale
- 1 heaping cup (36 g) Fruity Pebble Cereal
- 1 ½ cups (285 g) 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
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 ½ cups (354 ml) heavy whipping cream
- ½ cup (18 g) Fruity Pebble Cereal
- ½ cup (65 g) powdered sugar
Instructions
- Preheat the oven to 350°F.
- Pulse the Fruity Pebble cereal in a food processor a few times to break into smaller pieces.
- In a large mixing bowl, beat together sugar, oil, eggs, and vanilla extract until well combined. Scrape down the bowl as needed. Mix in sour cream.
- In a separate bowl, combine the dry ingredients. Add half of the dry ingredients and half of the milk to the wet mixture, mixing on low just until incorporated. Repeat with the remaining ingredients.
- Fold in the Fruity Pebble pieces with a spatula, scraping from bottom to top to ensure even distribution.
- Pour the batter into a greased 9×13-inch pan and bake 28–32 minutes. Check doneness with a toothpick; it should come out clean. Allow the cake to cool.
- Chill mixing bowl and whisk attachment in the freezer for 5–10 minutes. Grind the Fruity Pebble cereal into fine crumbs.
- Pour heavy cream into the chilled bowl and beat on medium-high speed until soft peaks form. Add powdered sugar and Fruity Pebble crumbs; continue beating until stiff peaks form.
- Using a wooden spoon, poke holes all over the cooled cake. Pour sweetened condensed milk over the cake and gently spread to absorb.
- Spread the whipped cream topping evenly over the cake. Chill for 1–2 hours before serving.
Notes
- Storing: Cake can be prepared in advance and stored at room temperature (without topping) for up to 2 days. Once topped with condensed milk and whipped cream, store in an airtight container in the fridge for 3–5 days.
- Make with cake mix: For a quicker version, use 1 (15 oz) box of vanilla cake mix plus eggs, oil, water (or milk substitute), and 1 ½ cups Fruity Pebble cereal. Bake 28–32 minutes.
- Prep Time: 30 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 481
- Sugar: 46.5 g
- Sodium: 256.6 mg
- Fat: 21.4 g
- Carbohydrates: 65.7 g
- Fiber: 0.6 g
- Protein: 8.3 g
- Cholesterol: 79.3 mg
Keywords: Fruity Pebble Poke Cake, dessert, cake, fruity pebbles