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Cinnamon Toast Crunch Cake is a delicious and easy cake to make! It's perfect for any occasion and can be easily customized to your liking. Whether you use a different type of cake mix or frosting, add in some chocolate chips, or top it with a layer of caramel, this cake is sure to be a hit!
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Check out my Lemon Cake With Pudding Mix and my No Oven Chocolate Cake for more delicious cake recipes!
It’s no secret that many people enjoy indulging in sweet treats every once in a while. And for those with a sweet tooth, there’s nothing quite like Cinnamon Toast Crunch cake. This delicious dessert is made by combining cinnamon, cereal, and cake mix, resulting in a delightful treat that’s sure to satisfy any cravings you may have.
Plus, it’s easy to make, so you can enjoy it anytime you want.
Why You'll Love This Recipe
- If you love Cinnamon Toast Crunch cereal, then you’ll definitely enjoy this cake. It has all of the flavor of the cereal, but in cake form.
- It’s so easy to make, you can have it ready in no time at all.
- This cake recipe uses all of the good ingredients too! One bite of this cake and you know it'll be a party favorite!
Ingredients You'll Need
- Cinnamon Toast Crunch Cake Mix: What's going to make this cake amazing is this cake mix right here.
- Water: You'll need a little water to help make the batter for the cake.
- Vegetable Oil: Oil will also be needed to make the batter.
- Eggs: To help make the batter, you'll also need eggs.
- Box Instant Vanilla Pudding Mix: This is a poke cake and the pudding mix will go in the holes.
- Milk: The milk is needed to help make the pudding.
- Cream Cheese Frosting: You will love how tasty this cake comes out with the cream cheese frosting.
- Vanilla: The vanilla is going to help make the frosting a little tastier.
- Cinnamon Toast Crunch Cereal: You can't forget the cereal in this cake!
- Cinnamon: A little cinnamon to help bring flavor to the cake.
Step-By-Step Instructions
Step 1:
Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish. Set aside.
Step 2:
In a large bowl, adde the cake mix, water, vegetable oil, and eggs. Use a mixer or whisk and beat for about 2 minutes until all ingredients are combined.
Step 3:
Pour batter into a greased baking dish. Bake according to the directions, for about 25-28 minutes.
Step 4:
While the cake is baking, make the vanilla pudding by combining the mix with cold milk and whisk until thickened. Refrigerate.
Step 5:
Once the cake is done, let cool completely.
Step 6:
Poke some holes into the cake with the end of a wooden spoon or spatula. Pour the pudding over the cake and spread.
Step 7:
Remove the lid and foil from the can of frosting and microwave the can for about 20-25 seconds, just until you can stir it.
Step 8:
Add in the vanilla to the can of frosting and mix.
Step 9:
Slowly pour the frosting over the pudding layer and spread over the cake. Top with the cereal pieces and sprinkle with cinnamon.
Step 10:
Allow the cake to sit in the fridge for about an hour before serving. Enjoy!
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- If you want to make this cake a little more fun, consider adding in some chocolate chips to the batter before baking.
- You could also use a different flavor of cake mix. A yellow cake mix would be delicious too.
- Not a fan of cream cheese frosting? No problem! You can use any type of frosting you like. Chocolate frosting would be amazing on this cake.
- If you want to take this cake over the top, consider adding a layer of caramel between the cake and pudding layers. Or, add a layer of chocolate sauce.
Variations
- Use a different type of cereal to experiment with the flavor.
- If you want a more cake-like texture, use less cereal.
- For a sweeter cake, use more sugar. Of course, you don't want it to be too sweet!
- Try using different spices like nutmeg or cloves. Don’t knock it until you try it! The fall flavors have the ability to come in strong with this cake!
Storing & Freezing
Storing: Leftover cake can be stored in an airtight container on the counter for 3-4 days.
Freezing: This cake can also be frozen. Wrap it tightly in plastic wrap and then place it in a freezer bag. It will last in the freezer for 2-3 months. Thaw overnight in the fridge before serving.
Recipe FAQ's
Yes, you can use any type of cake mix for this recipe. A yellow cake mix would be delicious!
No, you can use any type of frosting you like. Chocolate or vanilla would be delicious!
Yes, you can definitely add chocolate chips to the cake batter. You could also add them to the frosting for a little extra chocolatey goodness!
Yes, you can make the cake ahead of time and store it in the fridge until you are ready to serve it. I would recommend making it the day before so that it has plenty of time to set up.
This cinnamon cake is moist and fluffy with a hint of cinnamon flavor. The frosting is creamy and smooth with a little bit of crunch from the cereal pieces on top. It's the perfect combination of sweet and crunchy!
More Cake Recipes You'll Love
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Cinnamon Toast Crunch Cake
Equipment
Ingredients
- 16 ounce box Cinnamon Toast Crunch Cake Mix
- 1 cup water
- ½ cup vegetable oil
- 4 eggs
- 3.4 ounce box instant vanilla pudding mix
- 2 cups milk
- Cream cheese flavored frosting
- 1 teaspoon vanilla extract
- ½ cup Cinnamon Toast Crunch cereal
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish. Set aside.
- In a large bowl, adde the cake mix, water, vegetable oil, and eggs. Use a mixer or whisk and beat for about 2 minutes until all ingredients are combined.
- Pour batter into a greased baking dish. Bake according to the directions, for about 25-28 minutes.
- While the cake is baking, make the vanilla pudding by combining the mix with cold milk and whisk until thickened. Refrigerate.
- Once the cake is done, let cool completely.
- Poke some holes into the cake with the end of a wooden spoon or spatula. Pour the pudding over the cake and spread.
- Remove the lid and foil from the can of frosting and microwave the can for about 20-25 seconds, just until you can stir it.
- Add in the vanilla to the can of frosting and mix.
- Slowly pour the frosting over the pudding layer and spread over the cake. Top with the cereal pieces and sprinkle with cinnamon.
- Allow the cake to sit in the fridge for about an hour before serving. Enjoy!
Notes
- If you want to make this cake a little more fun, consider adding in some chocolate chips to the batter before baking.
- You could also use a different flavor of cake mix. A yellow cake mix would be delicious too.
- Not a fan of cream cheese frosting? No problem! You can use any type of frosting you like. Chocolate frosting would be amazing on this cake.
- If you want to take this cake over the top, consider adding a layer of caramel between the cake and pudding layers. Or, add a layer of chocolate sauce.
- Storing: Leftover cake can be stored in an airtight container on the counter for 3-4 days.
- Freezing: This cake can also be frozen. Wrap it tightly in plastic wrap and then place it in a freezer bag. It will last in the freezer for 2-3 months. Thaw overnight in the fridge before serving.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
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