Cheerios First Birthday Smash Cake

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40 Minutes Prep
1 Hour 15 Minutes Total
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24 Servings

Give your baby a healthier first birthday cake to smash!


Ingredient List
  • Small check mark in a circle icon 1 box Betty Crocker™ Super Moist® yellow cake mix
  • Small check mark in a circle icon 1 cup mashed very ripe bananas (2 medium)
  • Small check mark in a circle icon 1/2 cup vegetable oil
  • Small check mark in a circle icon 1/4 cup water
  • Small check mark in a circle icon 3 eggs
  • Small check mark in a circle icon 1 package (8 oz) cream cheese, softened
  • Small check mark in a circle icon 1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
  • Small check mark in a circle icon Golden yellow gel or paste food color
  • Small check mark in a circle icon 1/2 cup Cheerios™ cereal
Preparation
  1. Heat oven to 350°F. (325°F for dark or nonstick pans). Grease with shortening or cooking spray bottom only of 1 (6-inch) round cake pan and place paper baking cups in 16 regular-size muffin cups.
  2. In large bowl, beat cake mix, bananas, oil, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally until smooth. Place 1 3/4 cups batter in 6-inch round pan. Spoon remaining batter into 16 lined muffin cups. Bake round cake 35 to 40 minutes and cupcakes for 18 to 23 minutes or until toothpick inserted in cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  3. In small bowl, beat cream cheese and yogurt on medium speed with electric mixer until creamy and smooth. Stir in the food color until mixture is desired color.
  4. To frost and decorate cake, slice 6-inch round cake horizontally to remove rounded top. Place cake cut side down on plate. Frost top and sides with cream cheese frosting. Place 2 rows of cereal around the bottom edge of side of cake. Place 1 row of cereal around top edge of cake. In top center of cake, arrange cereal to form the number one.
  5. Use remaining frosting to frost cupcakes. Top with cereal to decorate, if desired. Store cake and cupcakes in refrigerator.
Tips
  • If short on time? Substitute Betty Crocker Whipped fluffy white frosting in place of the frosting in recipe. Add food color to get desired color.
  • No 6-inch round cake? Use 8-inch round cake pan. Fill pan with 2 1/2 cups batter, bake 25 to 30 minutes. Use remaining batter to make 15 cupcakes. Make a paper template for a 6-inch circle. Place template on 8-inch cake and use it to cut out 6-inch round cake.
Nutrition Information

Calories: 170, Calories from Fat: 80, Cholesterol: 35 mg, Potassium: 85 mg, Sodium: 190 mg, Total Carbohydrate: 20 g, Total Fat: 9 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 3 g, Protein: 2 g, Saturated Fat: 3 g, Sugars: 2 g, Fats & Oils: 1 tsp