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Fruity Pebble Pound Cake

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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.

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
  • 23 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Extra Fruity Pebbles for topping

Instructions

  1. Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Alternately add the dry ingredients and milk to the butter mixture, mixing until just combined.
  6. Gently fold in the Fruity Pebbles cereal using a spatula.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 55–70 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  10. 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.

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