Best Cheerios Cake Recipes

CHEERIOS® BANANA CAKE POPS

Steps:

• Heat oven to 325°F. Spray nonstick cake pop baking pan with baking spray with flour.
• In large bowl, beat cake mix, bananas, oil, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally until smooth. In bottom half of pan (without holes), fill each well with 1 level measuring tablespoon of cake batter. Place top half of pan on top and secure with keys. (Cover remaining cake with plastic wrap; place in refrigerator.) Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan. Remove cake balls from pan; cool completely on wire rack. Repeat with remaining cake batter cleaning and spraying pan before filling with batter.
• In microwavable bowl, microwave 1 bag of candy melts uncovered on Medium (50%) 1 minute, and then in 15 second intervals, until melted; stir until smooth. Before dipping cake balls, trim edges of baked cake balls. Dip tip of each lollipop stick about 1/2 inch into melted candy and insert cake pop into melted candy to cover; tap off and excess. (Reheat candy in microwave if too thick to coat.) Immediately place cereal onto coated cake pops to decorate. Insert cake pops into plastic foam to allow candy to harden. Repeat with remaining cake pops and candy melts.

CHEERIOS™ CAKE

Steps:

• Spray 10-inch angel food (tube) cake pan or 12-cup fluted tube cake pan with cooking spray.
• In large microwavable bowl, microwave butter uncovered on High 30 to 60 seconds or until melted. Add marshmallows; toss to coat. Microwave on High 1 minute 30 seconds to 2 minutes, stirring every 30 seconds, until marshmallows are completely melted and mixture is well blended. Stir in cereal and candies until well coated. Press evenly into pan.
• Cool at room temperature until firm, about 1 hour. If necessary, run knife around edge of cake to loosen from pan. Turn cake upside down onto serving platter.

CHEERIOS® FIRST BIRTHDAY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease with shortening or cooking spray bottom only of 2 (6-inch) round cake pans and place paper baking cups in 6 regular-size muffin cups.
• In large bowl, beat cake mix, bananas, oil, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally until smooth. Place 1 3/4 cups batter into each round cake pan. Spoon remaining batter into 6 lined muffin cups. Bake round cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• To frost and decorate cake, slice 6-inch cake tops horizontally to remove rounded tops. Place one round cake cut side up on plate. Spread cut side with frosting. Top with remaining round cake cut side down. Frost top and sides of cake with frosting. Arrange cereal in single layer over top and sides of cake. Place candle in top center of cake. Use remaining frosting to frost cupcakes. Decorate with cereal, if desired.