Raspberry Walnut Crunch Cake

This delightful Raspberry Walnut Crunch Cake combines the classic flavor of yellow cake with a creative twist of crushed crisp rice cereal and a fruity raspberry or strawberry preserve filling. The addition of walnuts adds a satisfying crunch and nuttiness, making this dessert both appealing and unique. Perfect for gatherings or a sweet treat at home, it adheres to traditional baking principles while incorporating a fun texture contrast.

Ingredients:

• 1 package (18.25 ounces) yellow cake mix
• 1/2 cup vegetable oil
• 1/4 cup water
• 1 egg
• 3 cups crisp rice cereal, crushed
• 1/2 cup chopped walnuts
• 6 tablespoons raspberry or strawberry preserves

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
2. In a large mixing bowl, combine the yellow cake mix, vegetable oil, water, and egg. Mix until well combined and smooth.
3. Fold in the crushed crisp rice cereal and chopped walnuts until evenly distributed.
4. Pour half of the cake batter into the prepared baking pan and smooth it out.
5. Drop spoonfuls of the raspberry or strawberry preserves over the batter, then pour the remaining cake batter on top and smooth it out.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.