
When I was a kid, the ditty went “pink hearts, yellow moons, orange stars, green clovers, blue diamonds and purple horseshoes.” The Lucky Charms marshmallow shapes have changed a bit through the years (I especially loved the addition of red balloons in the late ‘80s) but the quirky mascot Lucky the Leprechaun is still the same. And 50 years later, we’re still after his delicious Lucky Charms!
In honor of Lucky’s 50th birthday, I created a cake with him in mind. It starts with a 10-inch round layer of Lucky Charms cereal treats (clearly, this will be his favorite part) which makes a sturdy base for the many colorful 8-inch cake layers that get stacked on top. This stacking creates a unique shape that, when covered in green frosting, looks much like a leprechaun hat. It’d be so party perfect for St. Paddy’s day, too, and there’s plenty to share.
Here’s how to make it.
This cake looks cute when surrounded with foil-covered chocolate coins. Store the cake loosely covered in plastic wrap.

Prep Time:
1 hr 30 min
Total Time:
3 hr 0 min
Servings:
12
Ingredients
Cereal Treats
- 1/4cup unsalted butter
- 1bag (10 oz) large marshmallows
- 6cups Lucky Charms® cereal
Cake
- 2boxes Betty Crocker® SuperMoist® yellow cake mix
- 2cups water
- 1cup vegetable oil
- 6eggs
- Red, orange, yellow, green, blue and violet food color
- 2 1/2containers Betty Crocker® Rich & Creamy vanilla frosting
- 1container Betty Crocker® chocolate decorating cupcake icing
- 5pretzel sticks
Directions
- 1Line 10-inch round cake pan with sheets of plastic wrap. Lightly coat plastic wrap with cooking spray.
- 2In large heavy-bottomed stockpot or Dutch oven, melt butter over low heat. Add marshmallows; cook, stir occasionally, until marshmallows are melted and well mixed with butter. Stir in cereal with large rubber spatula. Pour cereal mixture into pan; press in pan with buttered fingers. Cover; refrigerate until solid, about 2 hours.
- 3Meanwhile, heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray; lightly flour pans.
- 4In very large bowl, beat cake mix, water, oil and eggs with electric hand mixer on low speed until combined. Scrape down side of bowl; beat again on medium speed until well combined and no streaks of dry cake mix remain.
- 5Divide batter evenly among 6 bowls, about 1 1/3 cups each. Using food color, tint 1 bowl of batter red, 1 orange, 1 yellow, 1 green, 1 blue and 1 violet. Pour 1 color of batter in each pan. Cover remaining 4 bowls of batter; refrigerate until needed.
- 6Bake cake layers 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool cake layers in pans 5 minutes; remove from pans to cooling racks. Cool completely.
- 7Wash and dry cake pans. Bake 2 more colors of batter, repeating above steps. Repeat process until all 6 cake layers are baked and cooled.
- 8Remove Cereal Treat from refrigerator; unwrap. Place upside-down on serving platter so flattest part of cereal treat is turned upright. Spread small amount of vanilla frosting in center of cereal treat layer. Top with violet cake layer; lightly frost top of violet layer. Place blue cake layer on top of violet layer; lightly frost top. Continue in this manner with green, yellow and orange layers. Place red cake layer on top but do not frost.
- 9Place remaining frosting in large bowl. Add green food color; mix with electric hand mixer on medium speed until a vibrant green shade is achieved. Frost entire cake with green frosting.
- 10Using chocolate cupcake icing fitted with plain round tip, draw lines of frosting around base of cake to create “hatband.” Fill in lines with more chocolate icing; smooth with off-set metal spatula. Press 4 pretzels into chocolate icing to create “square buckle.” Break last pretzel in half; place 1 half horizontally to right of center of buckle to create “buckle latch.” (Eat remaining half of pretzel!) Store cake loosely covered with plastic wrap at room temperature.
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