Dessertsbeyondfrosting5.0
Fruity Pebble Pound Cake
If you love Fruity Pebbles, this is a must make! The buttery pound cake is loaded with Fruity Pebbles and topped with a buttery crumble.
👥 2 Servings⏱️ Prep & Cook: 8h 48m⏳ Prep: 8h🔥 Cook: 48 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- microwave
- pan
- oven
- whisk
- spatula
📝 Preparation Steps
1
Cereal milk: Prepare ⏱️ 8-12 hours in advance
2
In an airtight container, combine the milk with the Fruity Pebbles. Refrigerate for ⏱️ 8 hours or overnight. Stir a couple times for best results.
3
When ready, press the cereal milk through a fine mesh sieve. You should end up with around 1 ¼ cups of milk. Discard cereal.
(36g) Fruity Pebbles cereal1 cup½ cups (180g) cake flour (see notes)1cup (126g) granulated sugar2/3cup (14g) Fruity Pebbles cereal1/3(190g) granulated sugar1 cup(236ml) prepared cereal milk1 cup(236ml) sour cream1 cup½ cups (300g) cake flour (see notes)2(9g) baking powder2 teaspoons(36g) Fruity Pebbles Cereal1 cup(38g) unsalted butter, melted2 tablespoons½ cups (195g) powdered sugar, sifted1
4
Crumb topping
5
Melt the butter in a microwave-safe bowl, and cool for a few minutes.
6
In a medium-sized bowl, combine all the dry ingredients. Pour the melted butter into the dry ingredients and stir to combine. Press the mixture together and then crumble into smaller pieces. Set aside.
7
Pound Cake
8
Preheat the oven to 325°F. Grease two 9-inch loaf pans and place a line with a piece of parchment paper.
9
In the bowl of a stand mixer with paddle attachment, cream together the butter and sugar until fluffy, about ⏱️ 3 minutes,
10
In a medium-sized bowl, combine the eggs, 1 cup cereal milk, sour cream and pure vanilla extract. Whisk to combine.
(36g) Fruity Pebbles cereal1 cup(190g) granulated sugar1 cuplarge eggs2(236ml) prepared cereal milk1 cup(236ml) sour cream1 cup(9g) baking powder2 teaspoons(36g) Fruity Pebbles Cereal1 cup(38g) unsalted butter, melted2 tablespoons½ cup (113g) unsalted butter, melted½ cups (180g) cake flour (see notes)1cup (126g) granulated sugar2/3cup (14g) Fruity Pebbles cereal1/3½ cup (113g) unsalted butter, at room temperature½ cups (300g) cake flour (see notes)2½ cups (195g) powdered sugar, sifted1pure vanilla extract1 teaspoonpure vanilla extra1 teaspoon
11
In a separate bowl, combine all the remaining dry ingredients except the Fruity Pebbles.
12
Alternate adding 1/3 of the dry ingredients with 1/3 of the wet ingredients at a time, scraping down the bowl occasionally. Mix just until combine, careful not to overmix. Fold in the Fruity Pebbles cereal with a spatula.
13
Divide the batter evenly between the two loaf pans and then sprinkle the crumble over top, dividing evenly. Bake at 325°F for 45 to ⏱️ 50 minutes. Test the cakes for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
14
Glaze
15
Whisk together the liquid ingredients and then slowly whisk in the powdered sugar. Pour the glaze over top of the cooled cakes. Garnish with additional cereal if desired. The glaze will firm up after approximately ⏱️ 1 hour.
Nutrition Facts
calories
356 calories
fat Content
14g
serving Size
1 slice (10 slices per loaf)
fiber Content
.5g
sugar Content
27g
sodium Content
119mg
protein Content
5.3g
cholesterol Content
54mg
carbohydrate Content
52g
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