This recipe brings a cheerful, unique spin to a classic dessert. The Fruity Pebbles not only add a bright visual appeal but also introduce a delightful texture and fruity flavor that complements the buttery cake perfectly. It’s an easy-to-make dessert that’s guaranteed to be a conversation starter. Whether you’re serving it at a birthday party, brunch, or just want something whimsical, this pound cake is a sure hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Whole milk or heavy cream
Vanilla extract
Fruity Pebbles cereal
Optional glaze:
Powdered sugar
Milk
Vanilla extract
Extra Fruity Pebbles for topping
Directions
Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually alternate adding the dry ingredients and the milk to the butter mixture, mixing until just combined.
Gently fold in Fruity Pebbles cereal with a spatula.
Pour the batter into the prepared pan and smooth the top.
Bake for 55–70 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
If desired, drizzle with glaze and sprinkle extra Fruity Pebbles on top.
Servings and timing
This recipe makes one standard loaf or bundt cake, yielding about 10–12 slices. Prep time: 15 minutes Bake time: 55–70 minutes Total time: About 1 hour and 25 minutes
Variations
Mini Pound Cakes: Bake the batter in mini loaf pans for individual servings.
Lemon Glaze: Add lemon juice to the glaze for a citrusy contrast.
Fruity Pebble Crust: Line the pan with crushed Fruity Pebbles for extra crunch on the edges.
Fruity Pebble Frosting: Use a cream cheese frosting and mix in crushed cereal for a decadent finish.
Chocolate Drizzle: Add melted white or dark chocolate over the glaze for added richness.
Marble Version: Swirl in a portion of batter mixed with crushed cereal for a fun marble effect.
Confetti Pound Cake: Add rainbow sprinkles along with the Fruity Pebbles for a party-ready version.
Layered Cake: Double the recipe and make two layers with frosting in between for birthdays.
Cereal Milk Soak: Brush the cake with cereal-infused milk before glazing for added flavor.
Nutty Crunch: Add chopped macadamia nuts or almonds for a crunchy surprise.
Storage/Reheating
Store the Fruity Pebble Pound Cake at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to 1 week. To freeze, wrap the completely cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.
To reheat, microwave individual slices for 10–15 seconds or warm in a 300°F (150°C) oven for about 8–10 minutes.
FAQs
Can I use crushed Fruity Pebbles instead of whole cereal?
Yes, crushed cereal blends more into the batter and reduces the chance of sogginess, while whole cereal offers more texture.
Will the Fruity Pebbles stay crunchy after baking?
Some crunch will remain, especially on the top and edges, but they do soften slightly during baking.
Can I make this cake in a bundt pan?
Absolutely. A bundt pan works well and gives a nice shape. Just be sure to grease it thoroughly.
Can I use margarine instead of butter?
Butter is preferred for flavor, but margarine can work in a pinch. The texture may be slightly different.
Do I need to toast the Fruity Pebbles first?
It’s optional. Toasting them briefly can enhance their crunch and prevent sogginess.
Can I skip the glaze?
Yes, the cake is sweet and flavorful enough without it, but the glaze adds a fun, extra touch.
How do I prevent the cereal from sinking?
Lightly toss the cereal in a bit of flour before folding it into the batter to help keep it suspended.
Can I make this cake dairy-free?
Yes, use plant-based butter and milk alternatives like almond or oat milk.
What does Fruity Pebble Pound Cake taste like?
It has the rich, buttery flavor of classic pound cake with a fruity, slightly tangy twist from the cereal.
Can I make this cake ahead of time?
Yes, it actually tastes even better the next day as the flavors meld. Just store it properly to maintain freshness.
Conclusion
Fruity Pebble Pound Cake is a playful, flavorful dessert that combines the comforting richness of pound cake with the fruity fun of a beloved childhood cereal. Its vibrant look and delightful taste make it a standout choice for parties, celebrations, or any day you want to bring a little joy to the table. Easy to customize and always a hit, this cake is bound to become a favorite in your baking rotation.
Fruity Pebble Pound Cake is a colorful and nostalgic twist on traditional pound cake, featuring buttery richness, vibrant cereal speckles, and a playful fruity crunch. Perfect for celebrations or whimsical treats, this cake is a delightful blend of fun and flavor.
Author:Catherine
Prep Time:15 minutes
Cook Time:55–70 minutes
Total Time:1 hour 25 minutes
Yield:1 loaf or bundt cake (10–12 slices)
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
4 large eggs
1/2 cup whole milk or heavy cream
1 1/2 teaspoons vanilla extract
1 cup Fruity Pebbles cereal
Optional glaze:
1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Extra Fruity Pebbles for topping
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, mixing until just combined.
Gently fold in the Fruity Pebbles cereal using a spatula.
Pour the batter into the prepared pan and smooth the top.
Bake for 55–70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake and top with extra Fruity Pebbles if desired.
Notes
To prevent cereal from sinking, toss it in a little flour before adding to the batter.For extra crunch, toast the Fruity Pebbles before folding them in.The cake can be made in mini loaf pans or a bundt pan—just adjust baking time.Make ahead and store overnight for enhanced flavor.Use dairy-free butter and milk alternatives for a dairy-free version.
