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Classic buttery pound cake gets a major upgrade. It’s loaded with Fruity Pebbles and cereal milk and it has the most addicting Fruity Pebble crumble topping.
You guys are in for a real treat (no pun intended) with this cake. It’s buttery, dense but fluffy and it’s packed to the max with Fruity Pebbles. Everything from the cereal milk in the batter to the crumble topping which is to-die-for. Literally I was eating this off the top of this cake.
Fruity Pebble Pound cake can be served for breakfast or dessert, but it’s definitely on the sweet side. This recipes makes two loaves, so you can enjoy one now and freeze one for later. I’ve provided plenty of photos and outlined it step-by-step. There’s a little prep work involved for the cereal milk, so it’s not the quickest recipe to prepare but trust me when I say, it’s soooo worth it!
This recipe is from the cookbook Holy Sweets by Peabody Johanson. She also blogs over at at Sweet ReciPEAs. She makes the most amazing, creative desserts that put unique flavors into classic recipes. Her book is an expansion of that concept. There’s chapters like Cereal Killer (where you’ll find this bread), Fair Enough (county fair inspired desserts), and a whole chapter with boozy treats. The book was made for me! Next up I will try the Circus Animal Filled donuts. You guys know how much I love Circus Animal cookies.
I won’t keep you waiting any more, because this is a recipe you need to make right now.
How to make cereal milk
Cereal milk is exactly what is sounds like. Milk that’s been soaking with cereal, so it’s sweetened and flavored. Are you someone that drinks your milk after you finish your cereal? Then this is definitely for you. Cereal milk is better the longer it sits and has time to absorb the flavor. So this needs to be prepared 8-12 hours in advance. So go ahead and make this the night before you want to make this cake. If you forget, then try to let it sit for as long as you can stand to wait.
- Whole Milk
- Fruity Pebble Cereal
- In an airtight container, combine the milk with the Fruity Pebbles. Refrigerate for 8 hours or overnight. You may want to stir occasionally.
- When ready, press the cereal milk through a fine mesh sieve with a spatula. You’ll want to extract as much milk from the cereal as you can. You should end up with around 1 ¼ cups of milk. Discard the cereal.
Fruity Pebble Crumble topping
This might just be my favorite part of this bread and if I made this for myself, you better believe I would be picking the crumbs off the top of this bread. I mean I did do that.
- Cake flour
- Fruity Pebbles
- Melt the butter
- 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.
Cereal Milk Pound Cake
- Unsalted butter– be sure it’s at room temperature
- Granulated sugar
- Prepared cereal milk
- Sour cream
- Pure vanilla extract
- Cake flour – cake flour helps keep a traditional pound cake light and fluffy. I have not tested this recipe with all-purpose flour. See my notes for how to correct measure cake flour
- Baking powder
- Baking soda
- Fruity Pebbles Cereal– the cereal is folded into the cake batter!
How to properly measure cake flour
The most common issue with baked goods that don’t bake properly is incorrectly measuring the flour.
With any type of flour, the spoon and level method is best. Instead of dipping your measuring cup into the bag, use a spoon to place the cake flour in the measuring cup and level off the top with a knife.
However, I always recommend measuring dry ingredients with a scale for the best results. Here is my favorite, inexpensive kitchen scale. With cake flour, it’s really important that you check with the box, or the manufacture’s website to determine the correct weight of their product (whether it’s by the ¼ cup or another measurements). This is because not all cake flour is equal in weight.
For instance, Swans Down cake flour is 28g for ¼ cup where as King Arthur Flour is 32g for ¼ cup. It doesn’t sound like much but with 2 ½ cups total flour in this recipe, those small variances make up a lot. So if the recipe calls for 1 cup cake flour and provides a weight measurement, I recommend going off the weight measurement for the brand of flour you’re using instead.
How to make Fruity Pebble Pound Cake
Preheat the oven then grease two 9-inch loaf pans and place a line with a piece of parchment paper.
- In the bowl of a stand mixer with paddle attachment, cream together the butter and sugar until fluffy, about 3 minutes.
2. In a medium-sized bowl, combine the eggs, 1 cup cereal milk, sour cream and pure vanilla extract. Whisk to combine.
3. In a separate bowl, combine all the remaining dry ingredients except the Fruity Pebbles. Alternate adding 1/3 of the dry ingredients with 1/3 of the wet ingredients at a time until combined. Fold in the Fruity Pebbles cereal with a spatula.
4. Divide the batter evenly between the two loaf pans and then sprinkle the crumble over top, dividing evenly.
Bake and cool.
Cereal Milk Glaze
If you really want to take this pound cake over the top, you can add a cereal milk glaze. I opted not to use the glaze because I thought the recipe was already sweet enough. However, the author prefers to add a glaze to help the crumble topping stick (I didn’t have this issue myself). The glaze will set after about 1 hour. She also sprinkled additional Fruity Pebbles on top of the glaze, however I would expect the cereal to soften and be chewy once it comes into contact with the glaze. So it’s up to you if you want to add this!
- Remaining prepared cereal milk
- Pure vanilla extra
- Unsalted butter
- Powdered sugar, sifted through a fine mesh sieve
- Fruity Pebbles Cereal for garnish
To make the glaze: 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.
Can I freeze this bread?
Yes! This recipe makes two loaves so you can freeze one for later. Once it’s completely cooled, double wrap it in plastic wrap and then freeze. Thaw to room temperature prior prior to eating.
Can I make these as muffins?
Yes! I have not tried myself, but I asked the author and she said absolutely. It should make 20-24 muffins. Suggested baking time is between 15-20 minutes in a 325°F oven.
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 cups. (473ml) whole milk
- 1 cup (36g) Fruity Pebbles cereal
- ½ cup (113g) unsalted butter, melted
- 1 ½ cups (180g) cake flour (see notes)
- 2/3 cup (126g) granulated sugar
- ¼ teaspoon salt
- 1/3 cup (14g) Fruity Pebbles cereal
- ½ cup (113g) unsalted butter, at room temperature
- 1 cup (190g) granulated sugar
- 2 large eggs
- 1 cup (236ml) prepared cereal milk
- 1 cup (236ml) sour cream
- 1 teaspoon pure vanilla extract
- 2 ½ cups (300g) cake flour (see notes)
- 2 teaspoons (9g) baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 cup (36g) Fruity Pebbles Cereal
Toppings & Glaze
- 6 tablespoons prepared cereal milk
- 1 teaspoon pure vanilla extra
- 2 tablespoons (38g) unsalted butter, melted
- 1 ½ cups (195g) powdered sugar, sifted
- Fruity Pebbles Cereal for garnish (optional)
Cereal milk: Prepare 8-12 hours in advance
- In an airtight container, combine the milk with the Fruity Pebbles. Refrigerate for 8 hours or overnight. Stir a couple times for best results.
- When ready, press the cereal milk through a fine mesh sieve. You should end up with around 1 ¼ cups of milk. Discard cereal.
- Melt the butter in a microwave-safe bowl, and cool for a few minutes.
- 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.
- Preheat the oven to 325°F. Grease two 9-inch loaf pans and place a line with a piece of parchment paper.
- In the bowl of a stand mixer with paddle attachment, cream together the butter and sugar until fluffy, about 3 minutes,
- In a medium-sized bowl, combine the eggs, 1 cup cereal milk, sour cream and pure vanilla extract. Whisk to combine.
- In a separate bowl, combine all the remaining dry ingredients except the Fruity Pebbles.
- 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.
- 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.
- 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.
- How to measure the cake flour: For the cake flour, go to the brand’s website or packaging and look up the weight in grams for 1 cup of cake flour to determine the final weight you need for the flour, verses using what is listed in the recipe. In my research, there isn’t a straightforward weight for cake flour, and it differs by brand.
- This pound cake is sweet enough without the glaze. I opted not to add the glaze to mine, but it’s printed here as the original recipe has a glaze.
- This recipe could also be made as muffins, it would make 20-24 muffins. Reduce the baking time to approximately 15-20 minutes estimated.
- Category: Bread
- Method: Oven
- Cuisine: American
Keywords: Fruity Pebble Treats, Pound Cake