Ingredients

1 heaping cup (36g) Fruity Pebble Cereal

1 ½ cups (285g) granulated sugar

½ cup (118 ml) vegetable oil

3 large eggs

1 tablespoon (14.8 ml) pure vanilla extract

½ cup (118 ml) sour cream

2 ½ cups (350 g) all-purpose flour

3 teaspoons (11.2 g) baking powder

1 teaspoon (5 g) salt

1 ¼ cups (296 ml) milk

1 can (14oz/396g) sweetened condensed milk

1 ½ cups (354 ml) heavy whipping cream

½ cup (18g) Fruity Pebble Cereal (for topping)

½ cup (65g) powdered sugar

Instructions

Step 1: Preheat the oven to 350°F (175°C). Pulse 1 cup of Fruity Pebble cereal a few times in a food processor to break it into smaller pieces.

Step 2: In a large mixing bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until well combined. Scrape down the bowl as needed.

Step 3: Add the sour cream and mix until fully incorporated.

Step 4: In a separate bowl, combine the flour, baking powder, and salt. Add half of the dry ingredients and half the milk to the wet mixture, mixing on low speed until just combined. Repeat with the remaining dry ingredients and milk.

Step 5: Fold in the pulsed Fruity Pebbles gently with a spatula, scraping the sides and bottom of the bowl to ensure even mixing.

Step 6: Pour the batter into a greased 9×13-inch pan and bake for 28 to 32 minutes. Test doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready. Allow to cool completely.

Step 7: While the cake cools, place your mixing bowl and whisk in the freezer for 5 to 10 minutes to chill. Grind ½ cup of Fruity Pebble cereal into fine crumbs.

Step 8: Pour the heavy whipping cream into the chilled bowl and beat on medium-high speed until soft peaks form.

Step 9: Add powdered sugar and the ground Fruity Pebble crumbs, then continue beating until stiff peaks form.

Step 10: Using the end of a wooden spoon or similar object, poke holes evenly all over the cooled cake.

Step 11: Pour the can of sweetened condensed milk over the cake, spreading gently with a spatula to help it absorb into the cake.

Step 12: Spread the whipped cream mixture evenly over the top. Chill the cake for at least 1 to 2 hours before serving.

Tips & Variations

For a stronger fruity flavor, fold some whole Fruity Pebbles into the batter in step 5 and reserve some for garnish.

If you prefer, swap sour cream for Greek yogurt for a tangier taste and slightly lighter texture.

Use a white chocolate drizzle on top for extra sweetness and decoration.

Make individual portions by preparing the batter in cupcake tins and poking holes in each before adding condensed milk.

FAQs

Can I use a different cereal instead of Fruity Pebbles?

Yes, you can substitute with other colorful cereals like Trix or Lucky Charms to change the flavor and appearance while keeping the fun texture.

Do I need a food processor to crush the cereal?

No, you can place the cereal in a sealed plastic bag and crush it gently with a rolling pin or the bottom of a glass if you don’t have a food processor.