Ingredients
- 1 box white cake mix
- 3 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 1/2 cup Fruity Pebbles cereal
- 1 can sweetened condensed milk, 14 oz
- 1 can evaporated milk, 12 oz
- 1 cup heavy cream
- 1 tsp vanilla extract
Optional Ingredients
- 2 cup whipped topping
- 1 cup Fruity Pebbles cereal for topping
- Fresh strawberries, sliced
Cooking note: Check ingredients for your dietary needs and follow standard food-safety practices. Learn more
Instructions
- Prepare the white cake mix according to the package using the eggs, whole milk, and vegetable oil. Gently fold 1 1/2 cups Fruity Pebbles into the batter just before baking.
- Pour the batter into a greased 9x13-inch baking dish and bake according to the cake mix directions, usually around 25–30 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 15 minutes. Use a fork or wooden skewer to poke holes all across the top of the cake, going almost to the bottom.
- Whisk together the sweetened condensed milk, evaporated milk, heavy cream, and vanilla until smooth.
- Slowly pour the milk mixture over the entire cake, giving it time to soak into the holes instead of dumping it all in one spot.
- Cover and refrigerate for at least 4 hours, preferably overnight. The cake should become very moist and almost custard-like without falling apart.
- Spread whipped topping over the chilled cake. Add Fruity Pebbles on top right before serving so they stay crunchy. Add sliced strawberries if you want the fruity flavor to feel a little more fresh instead of purely candy-like.