Our recipes and stories, delivered.

By clicking Go, I acknowledge that I have read and agree to the Penguin Random House Privacy Policy and Terms of Use and agree to receive news and updates from TASTE and Penguin Random House.

Lucky Charms Cake
Ingredients
Directions
Ingredients
20.5 oz
Lucky Charms cereal
Jump
1 c
mini pretzel twists
Jump
2 c
mint chocolate M&M's
Jump
1 c
beer nuts or shelled dry-roasted peanuts
Jump
16 oz
mini marshmallows
Jump
0.5 c
butter
Jump
0.33 c
rainbow sprinkles
Jump
Lucky Charms Cake

Next time St. Patrick’s Day rolls around, the luck of the Irish will be with you, 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!

1 10-inch cake

  1. Coat a 10-inch Bundt pan with cooking spray.
  2. Toss 2 tablespoons of rainbow sprinkles in the bottom of the pan, then add a circle of green M&M’s (so that when the cake is unmolded, the extra embellishments are on top).
  3. 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.)
  4. 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.
  5. 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. Then stir in the rainbow marshmallows from the cereal at the end so that when you transfer them to the Bundt pan they will be on the bottom of the pan.
  6. Press marshmallow-coated popcorn mixture firmly into prepared pan. Cover and let set 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. Cut into pieces with a large serrated bread knife. Serve.

Recipe by Jackie Alpers

Jackie Alpers

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, JackiesHappyPlate.com.