Cereal Milk Donuts

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12 donuts

Ingredients Nutrition

  • 1 cup fruity pebble, plus more for topping donuts
  • 2 cups whole milk
  • nonstick cooking spray
  • 1 (16 ounce) box yellow cake mix
  • 3 large eggs
  • 13 cup vegetable oil
  • 2 12 cups confectioners' sugar
  • cereals for topping doughnut (Fruity Pebbles, Fruit Loops, Cocoa Pebbles, Frosted Flakes)


  1. Preheat oven to 325 degrees F. Spread 1 cup fruity pebbles on a baking sheet and toast for 8-10 minutes. Remove from oven, let cool and then stir into 2 cups milk. Let sit 10 minutes, strain to reserve milk and discard cereal.
  2. Spray a donut pan with nonstick cooking spray; set aside. Using a hand mixer or stand mixer fitted with the whisk attachment, combine 1 box cake mix, 1 cup reserved cereal milk, eggs and vegetable oil and mix on medium spread until well combined and fluffy, about 2-3 minutes.
  3. Spoon or pipe batter into prepared pan, filling only about 1/2 way up the sides. Use an offset spatula or spoon to spread evenly, then bake for 12 minutes until donut cakes are set. Let cool 5 minutes on a wire rack, then invert cakes on rack to cool completely.
  4. In a large bowl, whisk to combine confectioners sugar and 1/4 cup reserved cereal milk, adding more if needed 1 tablespoon at a time to make a thick glaze. Dip the donuts into the glaze, place icing side up on a wire rack over a baking sheet, and top with cereals, pressing gently to help adhere.

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