Magical Pots of Gold

Prep Time
30 min.
Cook Time
34 min.
Recipe by: Becca Aronowitz

This is a festive version of traditional cupcakes that kids of all ages will love. Swap traditional cupcake liners for plastic kettles/cauldrons. Bake a sheet cake, and layer pieces of the cake with green frosting inside the kettle. Top with more green frosting, a gold coin, and frosted toasted oat cereal with marshmallows. Dust with edible gold glitter for an extra-magical pot of gold.

Make This Recipe


1 box of white cake mix

3 Eggland’s Best Large Eggs

1 cup water

½ cup vegetable oil

2 cans of white frosting

Green food coloring

1 box of frosted toasted oat cereal with marshmallows

Mini plastic candy cauldron kettles

Gold plastic or foil-wrapped chocolate coins

Edible gold glitter (optional)


  1. Follow the instructions on the boxed cake mix, using the recommended 1 cup water, ½ vegetable oil, and 3 Eggland’s Best eggs. Bake in a 9”x13” pan.
  2. Allow time for the baked cake to cool completely.
  3. Prepare the frosting by mixing in a few drops of green food coloring, then fill a piping bag with the green frosting.
  4. Cut the baked cake into cubes, or use a small circle-shaped cookie cutter (smaller than the opening of the kettle) to cut out discs from the cake.
  5. Layer the frosting and cake cubes/discs inside the kettle. Pipe some frosting inside the kettle’s base to begin, then add a cube or disc. Then repeat 1-2 more times until the kettle is filled.
  6. Finish by piping green frosting over the top/opening of the kettle, similar to how a cupcake would be frosted.
  7. Add gold coin(s), then fill the remaining frosted surface with cereal marshmallows and oat pieces. Then use a paintbrush to “dust” everything with edible gold glitter.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 322
Fat 14g
Saturated Fat 5g
Sodium 266mg
Carbohydrates 49g
Protein 2g