Candy Stuffed Rice Crispy Cake

Rice Crispy Bundt Cake

This Candy-Stuffed Rice Crispy Cake is an easy dessert recipe that is perfect for entertaining! It's made with 5 ingredients and comes together in 10 minutes! A great recipe to use up all your leftover Halloween candy! 
Course Dessert, Snack
Cuisine American
Keyword rice crispy cake, rice crispy cake recipe
Prep Time 10 minutes
Cook Time 5 minutes
Cooling time 1 hour
Total Time 15 minutes
Servings 12 Servings
Calories 214.9kcal
Author Laura



  • Grease a round, silicone Bundt cake pan. Set aside.
  • Unwrap and chop 4 cups of Mars chocolate candies and place into a medium bowl. Put the bowl of chopped candy in the freezer.
  • Once the chopped candy is in the freezer, melt butter in a large, deep sauce pot over medium heat.
  • Once butter is mostly melted, add marshmallows and stir until smooth (this takes about 3-6 minutes).
  • Once butter/marshmallow mixture is smooth, add vanilla extract and stir to combine, then remove from heat.
  • Add crispy rice cereal and sea salt to the large pot with the marshmallow mixture and mix until thoroughly combined.
  • Remove frozen Mars candies from the freezer and add them to the rice crispy mixture, stirring until evenly distributed.
  • Pour the mixture into the prepared Bundt pan. Use a greased spatula or greased hands to evenly spread the mixture into the pan. Make sure to press down on the mixture to remove any holes/air pockets.
  • Allow the rice crispy Bundt cake to sit at room temperature until it has cooled, about 1-2 hours.
  • Turn the Bundt pan onto a serving plate and remove the cake. Decorate as you wish (extra candy, holiday M&M’s, sprinkles etc.) and serve!



Serving: 1piece (1/12) | Calories: 214.9kcal | Carbohydrates: 36.3g | Protein: 2.2g | Fat: 6.9g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 217mg | Potassium: 14.8mg | Fiber: 0.5g | Sugar: 19.9g | Vitamin A: 735IU | Vitamin C: 10.1mg | Calcium: 4mg | Iron: 0.4mg