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Chex® and Fruit Brunch Cake

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Chex® and Fruit Brunch Cake
  • Prep Time 15 min
  • Total Time 1 hr 1 min
  • Servings 12
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Do you pass up cereal when you can have coffee cake? Go bananas with a coffee cake that’s filled and topped with crunchy cereal.

Ingredients

Cake

2
cups Wheat Chex™ or Multi-Bran Chex™ cereal
1
cup orange juice
1/4
cup vegetable oil
2
small bananas, thinly sliced
1
egg
1 1/2
cups Gold Medal™ all-purpose flour
3/4
cup sugar
1/2
cup raisins, if desired
1
teaspoon baking soda
1
teaspoon ground cinnamon
1/2
teaspoon salt

Cereal Streusel Topping

1/2
cup Wheat Chex™ or Multi-Bran Chex™ cereal
1/2
cup packed brown sugar
1/2
cup chopped nuts
1/4
cup Gold Medal™ all-purpose flour
2
tablespoons butter or margarine, softened
1/2
teaspoon ground cinnamon

Directions

  • 1 Heat oven to 350°F. Spray with cooking spray or grease 8-inch square pan. In large bowl, stir together 2 cups cereal and the orange juice; let stand about 2 minutes or until cereal is soft. Stir in oil, bananas and egg. Stir in flour, sugar, raisins, baking soda, cinnamon and salt. Spread in pan.
  • 2 Bake about 45 minutes or until top springs back when touched lightly in center. Meanwhile, coarsely crush 1/2 cup cereal. Mix with remaining streusel topping ingredients until crumbly; sprinkle evenly over warm cake.
  • 3 Set oven control to broil. Broil cake with top about 5 inches from heat about 1 minute or until bubbly. (Watch carefully to avoid burning.) Serve warm.
Tips  

Make this brunch cake look even more special by microwaving 1/3 cup Betty Crocker® Rich & Creamy vanilla frosting and drizzling it over the top.

Dried cranberries or cherries can be used instead of the raisins.

Nutrition Information 
No nutrition information available for this recipe
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