Tasty Desserts!

Chex® and Fruit Brunch Cake

Go bananas with a coffee cake that’s filled and topped with crunchy Chex® cereal—what a great alternative to cereal and milk!

Prep Time:15 min
Start to Finish:1 hr
Makes:12 servings

Average 2.94 from 34 ratingsAverage 2.94 from 34 ratingsAverage 2.94 from 34 ratingsAverage 2.94 from 34 ratingsAverage 2.94 from 34 ratings 34 ratings Rate   Email Print
Wheat Chex®Multi-bran Chex®
Ingredients
Cake
2cups Wheat Chex® or Multi-Bran Chex® cereal
1cup orange juice
1/4cup vegetable oil
2small bananas, thinly sliced
1egg
1 1/2cups Gold Medal® all-purpose flour
3/4cup sugar
1/2cup raisins, if desired
1teaspoon baking soda
1teaspoon ground cinnamon
1/2teaspoon salt
Cereal Streusel Topping
1/2cup Wheat Chex® or Multi-Bran Chex® cereal
1/2cup packed brown sugar
1/2cup chopped nuts
1/4cup Gold Medal® all-purpose flour
2tablespoons butter or margarine, softened
1/2teaspoon ground cinnamon
Tips
Substitution
Use another dried fruit such as dried cranberries, cherries or blueberries in place of the raisins.
Special Touch
For a bit of additional decadence, warm 1/3 cup Betty Crocker® Rich & Creamy vanilla frosting in the microwave for a few seconds and drizzle it over the baked cake.
Preparation 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.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 120 (Calories from Fat 50); Total Fat 5g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 230mg; Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 1g); Protein 1% Daily Value*: Vitamin A 6%; Vitamin C 2%; Calcium 4%; Iron 20Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 
*% Daily Values are based on a 2,000 calorie diet.