Cinnamon Toast Crunch Poke Cake

Prep Time: 20 min
Total Time: 1 hr 55 min
Servings: 15

Ingredients

  • Cake

    • 1box Betty Crocker™ SuperMoist™ butter recipe yellow cake mix
    • Water, butter and eggs called for on cake mix box
    • 1/2teaspoon ground cinnamon
    • 1teaspoon vanilla
  • Cereal Crumble

    • 1cup coarsely crushed Cinnamon Toast Crunch™ cereal
    • 1tablespoon sugar
    • 2tablespoons butter, melted
  • Filling

    • 1box (6-serving size) vanilla instant pudding and pie filling mix
    • 3cups cold milk
  • Topping

    • container (8 oz) frozen whipped topping, thawed

Directions

  • Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.
  • Make and bake cake as directed on box, using water, butter and eggs and adding cinnamon and vanilla.
  • While cake is baking, in small bowl, mix Cereal Crumble ingredients. Spread in ungreased shallow baking pan; set aside.
  • Remove cake from oven to cooling rack; cool 5 minutes. Place cereal crumble in oven; bake at 350°F for 7 minutes. When baked, remove from pan to paper towels or flat paper bag.
  • When cake has cooled 5 minutes, with handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • In medium bowl, stir together Filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
  • Spread whipped topping evenly over cake. Immediately before serving, sprinkle crumble over top.
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