Rice Crispy Cake

5 from 3 votes

This rice crispy cake recipe is an easy dessert that is made with 5 ingredients in 10 minutes! A fun and different way to serve rice crispy treats!

Prep Time10

Cook Time5

Cooling time1

Total Time15

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: Servings

Author: Laura

Cost: $5

Grease a round, silicone Bundt cake pan. Set aside.
Measure out 5½ cups of crispy rice cereal, set aside.
In a largepot, melt butter over low heat, stirring often.
Once butter is mostly melted, add the mini marshmallows and stir until marshmallows are melted and mixture is smooth.
Add sea salt and vanilla extract and stir to combine.
Add crispy rice cereal and stir until the mixture is homogenous (uniform throughout).
Stir in sprinkles until evenly distributed. (See notes on how to add candy).
Pour the rice crispy cake mixture into the cake pan. Press down gently with a greased spatula or your hands.
Allow the rice crispy cake to sit at room temperature until it has cooled, about 1 hour.
Turn the Bundt pan onto a serving plate and remove the cake. Sprinkle a few extra sprinkles on top (if desired) and serve.

Ingredient Notes/Substitutions

Salted Butter. unsalted butter or vegan butter are good substitutes.
Marshmallows. I highly recommend using mini marshmallows because they are the easiest and fastest to melt!
Crispy Rice Cereal. no substitutes here! Name brand or generic both yield great results.
Vanilla Extract. vanilla bean paste is a good substitute.

How to add Candy:

Before making the cake, unwrap, chop and freeze candy bars, M&M's etc.
Stir in the frozen candy pieces in step 7 (when you would have added the sprinkles).
Continue with recipe as written.

Store

Store leftovers in an airtight container at room temperature for up to 3 days.