Cinnamon Toast Crunch Poke Cake

Ingredients

• Cake

  • 1 box Betty Crocker® SuperMoist® butter recipe yellow cake mix
  • Water, butter and eggs called for on cake mix box
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla

• Cereal Crumble

  • 1 cup coarsely crushed Cinnamon Toast Crunch® cereal
  • 1 tablespoon sugar
  • 2 tablespoons butter, melted

• Filling

  • 1 box (6-serving size) vanilla instant pudding and pie filling mix
  • 3 cups cold milk

• Topping

  • 1 container (8 oz) frozen whipped topping, thawed

Directions

• 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• 2 Make and bake cake as directed on box, using water, butter and eggs and adding cinnamon and vanilla.
• 3 While cake is baking, in small bowl, mix Cereal Crumble ingredients. Spread in ungreased shallow baking pan; set aside.
• 4 Remove cake from oven to cooling rack; cool 5 minutes. Place cereal crumble in oven; bake at 350°F for 7 minutes. When baked, remove from pan to paper towels or flat paper bag.
• 5 When cake has cooled 5 minutes, with handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• 6 In medium bowl, stir together Filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
• 7 Spread whipped topping evenly over cake. Immediately before serving, sprinkle crum