Preheat oven to 350 F.

Grease 3 6-inch cake pans. (You can also do 2 8-inch pans)

Combine ingredients in a large bowl or stand mixer and mix until well combined.

Evenly distribute cake batter into pans, approximately 1 1/2 cups of batter in each.

Bake for 25-30 minutes until toothpick comes clean.

Remove cakes from oven and pan and place on cooling rack.

Once cakes have cooled, brush the edges with melted butter and roll in a mix of cinnamon sugar.

Combine heavy cream, confectioners' sugar, pudding mix, and cinnamon in a large bowl or stand mixer and beat until light and fluffy.

Add Cinnamon Toast Crunch to a food processor and pulse into a powder.

Fold Cinnamon Toast Crunch Powder into frosting.

Add about 1 1/2 cups of frosting to the first layer of cake.

Add the second cake layer on top of the frosting.

Add another 1 1/2 cups of frosting on top of the second layer and spread out evenly.

Use a frosting spatula or butter knife to neaten up the frosting on the sides.

I made up the other layer with another 1 1/2 cups of frosting and kept it to the side.

To top the cake off, pulse another cup of Cinnamon Toast Crunch in the food processor and then sprinkle it on top of the top layer of frosting.

Sprinkle with a cup or so of whole Cinnamon Toast Crunch Cereal.