The luck of the Irish will be with you this Saint Patrick’s Day, thanks to this “cake” made out of Lucky Charms cereal molded into a Bundt pan. It’s similar to a Rice Krispies treat, but with the personality of a crazy Leprechaun. The mint chocolate M&M’s and salty peanuts add an unexpected flavor twist that kids will love. It’s magically delicious!
Here’s how to do it:
1. Coat a 10-inch bundt pan with cooking spray. Toss 2 tablespoons of rainbow sprinkles in the bottom of the pan, then add a circle of green M&M’s as shown, so that when the cake is unmolded, the extra embellishments are on top.
2. Separate 2 cups of the rainbow marshmallows from the box of Lucky Charms. This is a good job to assign kids (just make sure they wash their hands first).
3. In a large heatproof bowl, stir to combine the remaining cereal, pretzels, peanuts, M&M’s, and sprinkles. Leave the 2 cups of rainbow marshmallows out for now.
4. Melt butter in a large saucepan over low heat, stirring occasionally. Add mini marshmallows and stir until smooth and fully incorporated. Gently pour the marshmallow mixture over cereal mixture; stir with a large rubber spatula to coat. Add in the rainbow marshmallows from the cereal last, so that when you transfer the mixture to the Bundt pan, they will be on the bottom of the pan (which becomes the top).
5. Press the cereal mixture firmly into a 10-inch Bundt pan, making sure it’s fairly level so that cake won’t be totally lopsided when you flip it over.
6. Cover the pan and let it sit at room temperature for at least 2 hours or until cool and firm to the touch.
7. Run a butter knife around the sides of the pan to loosen cake. Invert pan onto a serving platter to remove cake.
8. Cut into pieces with a large serrated bread knife. Serve!
Get the Recipe: Lucky Charms Cake
Jackie Alpers is an award-winning food photographer and the author of Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts (Quirk Books 2013). For more recipes, visit her blog, Jackie’s Happy Plate.