Fruit Loops Bundt Cake

Fruit Loops Bundt Cake


Fruit Loops Bundt Cake

A fun tradition in our home is baking cakes with our favorite flavor of cereal like Kellogg’s Fruit Loops in a Bundt Cake. What a festive and colorful cake to take with you on picnic, or serving at a family gathering.

As a child, I loved Fruit Loops, they were one of my favorite. I enjoyed the small box variety pack and tried all of them. When I was thinking about great summer bakes, I thought of festive Fruit Loops to add and make the cake moist and delicious.

I cut down the sugar from the recipe by a 1/3 cup to accommodate for the sweetness of the cereal. Then I added a bit 1/8 tsp more salt to the recipe to cut it down a bit more and provide a nice tasting balance to the cake.

I topped the cake with an easy, icing sugar drizzle and topped with whole cereal. Keep in mind when you serve the cake, the cereal won’t last but a few hours. It’s not a topping that will keep. The cereal absorbs the moisture and will get small. For me, I would serve each piece of cake, then drizzle and top with the cereal if you only plan to eat a few pieces at a time.

The recipe is below for the cake and for the icing!

Enjoy the bake!

Fruit Loops Bundt Cake Recipe

2 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp popcorn salt (white)

1/2 cup shortening

1/2 cup of sugar

4 egg whites at room temperature

1 tsp vanilla extract

1 cup whole milk

1 cup of crush Fruit Loops Cereal (2 cups whole)

1 cup of Whole Fruit Loops for topping

In a bowl, mix the flower, baking soda, baking powder and salt. Set aside for later.

In a mixing bowl add your shortening and beat until smooth. Add your sugar and beat for a few minutes. Add one egg white at a time on a medium speed until all your egg whites are incorporated. Scrape the sides and continue for another 2 minutes until light and fluffy.

Take 2 cups of Fruit Loops cereal and place in a food processor. Pulsing, crush the cereal to small bites. You’ll have a lot of “cereal dust” and particals at the bottom, only use the larger crushed pieces that measure about 1 cup. Set aside.

Alternating, add your flour (first) and whole milk. Mix on a medium speed until fully incorporated before adding your next round of flour and milk. Once fully combined, turn on low speed and add your crushed cereal. Mix for just a moment until all the cereal is evenly distributed.

Spray coat your bundt pan and lightly flour before placing your batter in the pan. Bake at a 325 degree oven for about 25 minutes or until a toothpick inserted comes clean.

Let cool.

For the icing, mix 2 cups icing sugar, 1/4 to 1/3 cup milk and 1 tsp of vanilla. The mixture should be smooth and stiff, but not too stiff so it can run down the sides of your cake. After you drizzle the icing, top with Whole cereal and serve immediately.

Enjoy the results and if you have any questions, please don’t hesitate to reach out!


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