Lucky Charms™ Vanilla Bundt Cake
PREP: 45 MINUTES
COOK: 1 HOUR
SERVINGS: 10 - 12 SERVINGS
The ultimate lucky Bundt to bake on St. Patrick’s Day or for any Lucky Charms™ fan! This Lucky Charms™ Vanilla Bundt Cake recipe uses cereal milk and Lucky Charms™ marshmallows to re-create this favorite cereal into a delicious Bundt. Topped with a marshmallow fluff glaze, this sweet treat is perfect for St. Patrick’s Day.
- 1 cup Lucky Charms™
- 1 1/4 cups whole milk, room temperature
- 1 1/2 cups unsalted butter, softened
- 2 cups granulated sugar
- 6 large eggs room temperature
- 1 Tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 1/4 cup Lucky Charms™ marshmallows (separated from oats)
Marshmallow Fluff Glaze:
- 2 Tbsp Marshmallow fluff
- 1/4 cup reserved cereal milk
- 1 1/2 cups confectioners’ sugar
- 1 tsp vanilla
- 1/4 tsp kosher salt
- 2 Tbsp gold sequence sprinkles for decoration
- 1/4 cup Lucky Charms™ marshmallows for decoration
Vanilla Bundt Cake Adapted from Bake From Scratch Vanilla Pound Cake: https://www.bakefromscratch.com/classic-vanilla-pound-cake/
Steep 1 cup Lucky Charms™ in 1 ¼ cup milk for 30 minutes, strain out cereal and set aside 1 cup for cake and 1/4 cup for glaze.
Preheat oven to 325°F (170°C). In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 5-7 minutes, stopping to scrape sides of bowl. Reduce mixer speed to low. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
In a medium bowl, whisk together flour, salt, and baking powder. Gradually add flour mixture to butter mixture alternately with 1 cup cereal milk, beginning and ending with flour mixture, beating just until combined after each addition.
Prepare a 10 cup Bundt pan with baking spray with flour and use a pastry brush to evenly coat the details of the pan. Add 1/3 batter into the prepared pan, then sprinkle in half of the Lucky Charms™ marshmallows. It’s best if the marshmallows don’t touch the edges of the pan. Add another 1/3 batter and then the remaining marshmallows, avoiding the edges. Top with remaining batter, filling the pan only ¾ full. Firmly tap pan on counter to settle batter. Bake for an hour or until a cake tester comes out clean. Let cool in pan for 10 minutes and invert onto a cooling rack. While cake cools completely, prepare glaze.
Marshmallow Fluff Glaze:
In a large bowl, whisk 2 tablespoons marshmallow fluff and 2 tablespoons reserved cereal milk in bowl until incorporated. Whisk in confectioners’ sugar, vanilla, and salt until smooth. Continue slowly adding the remaining cereal milk until it’s your desired consistency.
Drizzle glaze over cooled cake and decorate with sprinkles and more Lucky Charms™ Marshmallows. Note, marshmallows will get soft after a few hours on the cake. Decorate before serving if you desire crunchy marshmallows.