Description

This decadent Cereal Milk Poke Cake combines the nostalgic flavors of your favorite breakfast cereal infused into a moist yellow cake. The cake is baked to golden perfection, then poked and soaked with a sweet, creamy cereal milk mixture made by steeping cereal in whole milk and mixing it with sweetened condensed milk. Topped with fluffy whipped cream and a crunchy cereal garnish, this dessert is a delightful treat perfect for breakfast lovers and sweet tooths alike.

Ingredients

Scale

Cake

1 box yellow cake mix (plus ingredients listed on the box, typically eggs, oil, and water)

Cereal Milk Mixture

2 cups whole milk
2 cups cereal of choice (e.g., Fruity Pebbles, Frosted Flakes, Cornflakes)
1 can (14 oz) sweetened condensed milk

Topping

1 container (8 oz) whipped topping or homemade whipped cream
1 cup additional cereal for topping

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Instructions

Preheat and Bake: Preheat the oven as directed on the yellow cake mix box. Prepare the cake batter according to package instructions, then pour the batter into a 9×13-inch baking pan. Bake until a toothpick inserted comes out clean. Allow the cake to cool slightly in the pan.
Prepare Cereal Milk: While the cake is baking, combine 2 cups of whole milk with 2 cups of your chosen cereal in a bowl. Let it steep for 20-30 minutes to infuse the milk with the cereal flavor. After steeping, strain the mixture using a fine mesh sieve or cheesecloth, discarding the soggy cereal pieces. Retain only the infused milk.
Poke the Cake: Using the handle of a wooden spoon, gently poke holes evenly all over the surface of the slightly cooled cake. These holes will allow the cereal milk mixture to soak deep into the cake, enhancing its moisture and flavor.
Soak the Cake: Mix the strained cereal milk infusion with one can of sweetened condensed milk until well combined. Slowly pour this mixture over the cake, ensuring it seeps into all the poked holes. Cover the cake and place it in the refrigerator to chill for at least 2 hours, allowing the flavors to meld and the cake to become luscious and moist.
Add Topping and Garnish: Once chilled, spread the whipped topping or homemade whipped cream evenly across the surface of the cake. Finish by sprinkling 1 cup of additional dry cereal on top for a crunchy, colorful garnish. Serve chilled and enjoy!

Notes

You can use any cereal you like for the infusion and topping, but sugary cereals give a sweeter, more colorful cake.
Be sure to cool the cake slightly before poking holes to avoid breaking it apart.
If you prefer, homemade whipped cream can be used in place of store-bought whipped topping for a fresher taste.
The cake can be stored covered in the refrigerator for up to 3 days.
For a stronger cereal flavor, allow the milk and cereal to steep longer, up to 1 hour.