Cheerios First Birthday Cake Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease with shortening or cooking spray bottom only of 2 (6-inch) round cake pans and place paper baking cups in 6 regular-size muffin cups.
• 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 into each round cake pan. Spoon remaining batter into 6 lined muffin cups. Bake round cake 35 to 40 minutes and cupcakes 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.
• To frost and decorate cake, slice 6-inch cake tops horizontally to remove rounded tops. Place one round cake cut side up on plate. Spread cut side with frosting. Top with remaining round cake cut side down. Frost top and sides of cake with frosting. Arrange cereal in single layer over top and sides of cake. Place candle in top center of cake. Use remaining frosting to frost cupcakes. Decorate with cereal, if desired.

Steps:

• Spray 10-inch angel food (tube) cake pan or 12-cup fluted tube cake pan with cooking spray.
• In large microwavable bowl, microwave butter uncovered on High 30 to 60 seconds or until melted. Add marshmallows; toss to coat. Microwave on High 1 minute 30 seconds to 2 minutes, stirring every 30 seconds, until marshmallows are completely melted and mixture is well blended. Stir in cereal and candies until well coated. Press evenly into pan.
• Cool at room temperature until firm, about 1 hour. If necessary, run knife around edge of cake to loosen from pan. Turn cake upside down onto serving platter.

Steps:

• 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.
• In large bowl, beat cake mix, bananas, oil, water and eggs with electric mixer on low speed. 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 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.
• In small bowl, beat cream cheese and yogurt on medium speed with electric mixer until creamy and smooth. Stir in yellow food color until mixture is desired color. Place 3 tablespoons of yellow frosting in small bowl; add orange food color to get desired orange color.
• To frost and decorate cake, slice 6-inch round cake horizontally to remove rounded top. Place cake cut side down on plate. Use yellow frosting to frost top and sides of cake. Use orange frosting to make muzzle of lion. Place cereal around top edges of cake to form the lion's mane. Add brown candy coated pieces for eyes. Insert pretzel sticks into cake near muzzle for whiskers. Use brown decorating gel to make mouth, nose and whisker spots on the lion face. Use remaining frosting to frost cupcakes. If desired, use cereal to decorate the cupcakes. Store cake and cupcakes in refrigerator.

Steps:

• Line large cookie sheet with cooking parchment paper. In large bowl, measure cereals; set aside.
• In 1-quart saucepan, melt butter over medium heat. Add brown sugar and honey; stir until well combined. Cook over medium heat 2 to 3 minutes, stirring constantly, until sugar is dissolved. Remove from heat; stir in vanilla.
• Pour syrup mixture over cereal and stir to coat evenly. Stir in strawberries. Place 2- to 2 1/2-inch round biscuit cutter on cookie sheet. Spoon 3 rounded tablespoons of cereal mixture in center of biscuit cutter; press firmly. Remove cutter. Repeat with remaining cereal mixture. Refrigerate 15 minutes or until set. Sprinkle with powdered sugar. Store in covered container in refrigerator up to 5 days.