Rice Krispies Bundt Cake Recipes

HALLOWEEN KELLOGG'S® RICE KRISPIES® BUNDT CAKE WITH GHOST SURPRISE INSIDE!

Steps:

• Grease a large bundt pan with butter and put aside.
• Melt the butter in large saucepan over medium heat. Once melted add the marshmallows. Stir the mixture frequently, until the marshmallows are smoothly melted.
• Turn off the burner. Scoop out roughly 1/2 a cup of the melted marshmallows and place in batter bowl (or any medium to large bowl. Add black dye and mix until black and evenly colored.
• Pour about a cup of Kellogg's® Rice Krispies into the black melted marshmallows, and the rest in the saucepan. Stir each well, until Kellogg's® Rice Krispies are evenly coated.
• Scoop some of the undyed Kellogg's® Rice Krispies® Treat mixture into the bundt pan and press to cover bottom and up the sides of the pan.
• The two eyes are then roped around the bundt using black dyed mixture and filled in with some undyed mixture between the eyes. This is topped with a layer of undyed Kellogg's® Rice Krispies® Treat mixture. Then press down gently right in the middle (between where the eyes are) to create a shallow trough. Use the remaining black dyed mixture to rope around a mouth forming it inside the trough. Finally, top off with the rest of the Kellogg's® Rice Krispies® mixture, and press gently to make it flat and level.
• Allow the Kellogg's® Rice Krispies® Cake to set for at least 20 minutes, then flip over to pop it out onto a cake plate
• Place each color of candy melts into a small bowl. Microwave the first color in 20-30 second intervals, stirring each time, until most of the melts are dissolved. Then remove and stir until fully dissolved. Spread over the Bundt Cake. Then gently rap the plate on a wooden surface (or on a dishcloth if you have granite counters) to smooth out the candy topping. Repeat process with the other candy melts color. Top with sprinkles immediately after smoothing the second color.
• Slice into wedges to serve.

RICE KRISPIES TREATS® CAKE

Steps:

• Microwave 3 Tbsp. butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add 1 pkg. marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Add 6 cups cereal; mix well. Press onto bottom of 8-inch round pan sprayed with cooking spray.
• Repeat in separate 8-inch round pan with remaining ingredients. Cool completely.
• Remove cereal mixtures from pans. Decorate with frosting and sprinkles as shown in photo.

CHOCOLATE RICE KRISPIE CAKES

Steps:

• Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
• Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
• Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.

EASTER RICE KRISPIE CAKE

Steps:

• Grease a large bundt pan with butter and set aside.
• Divide rice krispies evenly among three medium sized bowls, set aside.
• In a small sauce pan, melt 1/3rd of the stick of butter (about 2.5 tablespoons worth). Once melted, add 1 teaspoon vanilla and 1/3rd of the marshmallows, constantly stirring with a silicone spatula.
• Once marshmallows are melted, remove from heat and add to one of the bowls of rice krispies. Add a good sized drop of whatever color you picked and stir until well combined and color dispersed.
• Quickly transfer mixture to prepared bundt pan and press into the bottom. You can rub butter on your fingers if it keeps sticking to you.
• Repeat this process two more times with the remaining two colors and bowls of rice krispies.
• Once you have completed all three layers, let cool for 15 minutes. Then invert the bundt pan onto a cake plate/stand.
• In a large microwave safe bowl, melt chocolate according to package directions. Spread on top of the cooled cake and top with Easter candy of choice.
• Let chocolate harden (about an hour at room temperature or 15 minutes in the fridge) and serve! Store in an airtight container for up to a week.

RICE KRISPIES BUNDT CAKE

Steps:

• Coat a 10 inch Bundt pan with nonstick cooking spray.
• In a large soup pot, melt the butter over low heat.
• Add the marshmallows and stir until completely melted.
• Remove from heat and add cereal (quickly, will be very stiff to stir) stirring until well coated.
• Allow to cool slightly then add the candies, mix well.
• Lightly press the mixture into the bundt pan and allow to cool completely.
• Run a knife around the edges of the pan to loosen, then invert onto a serving platter You can decorate this by simply drizzling 1/2 cup melted chocolate chips over the top of the cake cut and serve.

HALLOWEEN RICE KRISPIE TREAT CAKE

Steps:

• Melt the butter in a large pot on medium heat. Add the marshmallows and stir until they're melted. Remove the pot from the heat.
• Stir in the Rice Krispies, candy corn and Reese's Pieces.
• Dump the Rice Krispies mix into a bundt pan that's been coated with cooking spray. Use wax paper to press it firmly into the pan.
• Let cool and place a plate over the pan. Invert the pan so the "cake" sits on the plate. Slice into wedges to serve.

PATRIOTIC RICE KRISPIES TREAT CAKE

Steps:

• Spray a Bundt pan generously with non-stick cooking spray. Set aside.
• Melt butter in a large saucepan over medium heat. Add marshmallows. Stir until melted and completely combined. Add cereal and stir until it's combined with the marshmallow mixture. Quickly pour into the prepared pan. Press it down into pan with greased fingers or a greased spoon. Smooth top so it's level. Let cool about 1 hour.
• Invert cake onto a large plate. Melt red candy melts in a small microwave safe bowl with the microwave set on high for 30 seconds. Stir, then heat another 30 seconds (if needed). Stir until smooth. Pour into a disposable plastic pastry bag. Cut the tip of the bag to create a very small hole. Drizzle red candy melts over cake. Repeat process with remaining candy melts. Add sprinkles to the top right away before the candy melts set. Slice and serve. Store covered at room temperature for 24 hours or in the refrigerator for a few days.

STRAWBERRY RICE KRISPIES CAKE

Steps:

• Spray a Bundt pan generously with non-stick cooking spray. Set aside.
• Melt butter in a large saucepan over medium heat. Add marshmallows and jello. Stir until melted and completely combined. Add cereal and stir until it's combined with the marshmallow mixture. Quickly pour into the prepared pan. Press it down into pan with greased fingers or a greased spoon. Smooth top so it's level. Let cool about 1 hour.
• Invert cake onto a large plate. Melt chocolate chips in a small microwave safe bowl with the microwave set on high for 1 minute. Stir until smooth. Pour into a disposable plastic pastry bag. Cut the tip of the bag to create a very small hole. Drizzle chocolate over cake. Repeat process with remaining candy melts, doing the red first and then the pink last. Add sprinkles to the top right away before the chocolate sets. Slice and serve. Store covered at room temperature for 24 hours or in the refrigerator for a few days.

RICE KRISPIES JACK-O'-LANTERN

Steps:

• In a large pot, melt 6 TBSP of the butter on low heat, add 8 cups of mini marshmallows, stir together and continure melting slowly over low heat stirring frequently.
• When marshmallows are melted add 1/4 tsp of orange food color or more if a brighter color is wanted. Stir until the marshmallows are completely orange.
• Add 12 cups of rice krispies and stir until all blended together.
• Pour rice krispy mixture into a greased Bundt pan, and press firmly and spread evenly with the bottom of a buttered spatula. Let it cool.
• Loosen the edges of the krispy treat and turn bundt pan over to remove it. Place rounded side down and flat side up on a plate.
• Repeat the previous steps again but this time as soon as the marshmallows are melted put 1/2 cup of melted marshmallows aside in a separate bowl. Have someone help you on this step because the marshmallows will firm up quickly.
• Add green food color to the seperate 1/2 c of marshmallow , stir quickly then add 3/4 c rice krispies to it and blend.
• Turn the bundt pan upside down, spray the inside center hole of the bundt pan , and press the green krispy mixture into the center cavity. Turn the pan back over. This will be the stem.
• Continue coloring the marshmallows in the pot orange like before, and pour into the bundt pan like before. This will be the top half of the pumpkin.
• Let cool, the place the krispy on top of the other, rounded side up this time to make your pumpkin shape.
• Place the green stem on top in the center.
• Create your jack o lanterns face with either black icing or with black fondant cut out the face and stick it on by rubbing a little water on the back of each piece and sticking it on.