Preheat oven to 350 degrees. Lightly spray a 13x9-inch baking dish with nonstick spray; set aside. Place 3 cups cereal in bottom of prepared baking dish.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Dump and bake! Making a fruit-filled cake with Cinnamon Crunch is easier than ever with this recipe.
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 3 c. Hy-Vee Cinni-Mini Crunch cereal, plus 1/4 cup for garnish | ||
| 1 (21-oz.) can Hy-Vee peach pie filling | ||
| 1 (21-oz.) can Hy-Vee cherry pie filling | ||
| 1 c. Hy-Vee chopped pecans, divided | ||
| 1 (16.5-oz.) Hy-Vee extra moist white cake mix, dry | ||
| ¾ c. Hy-Vee salted butter, cut into 1-inch slices | ||
| Hy-Vee We All Scream vanilla ice cream | ||
| Hy-Vee caramel syrup |
Things To Grab
- Hy-Vee nonstick cooking spray
- 9x13-inch baking pan
Directions
Spoon peach pie filling, cherry pie filling, and 1/2 cup chopped pecans on top in heaping tablespoons. Do not mix. Sprinkle dry cake mix over fruit filling. Do not mix. Place butter pieces evenly on top.
Bake for 45 minutes to 60 minutes, or until golden brown and bubbly. Remove from oven and cool for 15 to 20 minutes.
To serve: Spoon cake into 8 dessert serving dishes; top with ice cream. Drizzle with caramel flavored syrup and sprinkle with remaining 1/2 cup pecans.
Nutrition facts
Servings
370 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 25mg
- Sodium: 310mg
- Total Carbohydrates: 52g
- Protein: 2g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 2%