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Courtesy of Betty Crocker Print | Email

Cinnamon Toast Crunch Poke Cake Prep Time: 20 min
Total Time: 1 hour 55 min
Serves: 15



  • 1 box Betty Crocker SuperMoist butter recipe yellow cake mix
  • Water, butter and eggs called for on cake mix box
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla

Cereal Crumble

  • 1 cup coarsely crushed Cinnamon Toast Crunch cereal
  • 1 tablespoon sugar
  • 2 tablespoons butter, melted


  • 1 box (6-serving size) vanilla instant pudding and pie filling mix
  • 3 cups cold milk


  • 1 container (8 ounces) frozen whipped topping, thawed
Shop Ingredients


  1. Heat oven to 350°F. Spray 13 x 9-inch pan with cooking spray.
  2. Make and bake cake as directed on box, using water, butter and eggs and adding cinnamon and vanilla.
  3. While cake is baking, in small bowl, mix cereal crumble ingredients. Spread in ungreased shallow baking pan; set aside.
  4. Remove cake from oven to cooling rack; cool 5 minutes. Place cereal crumble in oven; bake at 350°F for 7 minutes. When baked, remove from pan to paper towels or flat paper bag.
  5. When cake has cooled 5 minutes, with handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  6. In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
  7. Spread whipped topping evenly over cake. Immediately before serving, sprinkle crumble over top.


All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines and leftovers should be stored in the refrigerator. Note that all or some ingredients or varieties may not be available in every store. We reserve the right to correct typographical, pictorial and other errors.

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