4 cups coffee cake mix
1 (13 ounce) can cream-style corn
1 cup white sugar
3 eggs
2 tablespoons vegetable oil
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 (16 ounce) can frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round cake pans. Stir together the cake mix, cream-style corn, sugar, eggs, vegetable oil, baking soda and cinnamon.
Sprinkle filling mixture over cake; refrigerate about an hour or overnight. Glaze and chill cereal covered cake for several hours or overnight.
Beat cream cheese, butter and pecans into the bottom of a 8x10 inch pan.
Dye meringue with vegetable oil. Simply drizzle over the cereal. Cool completely and refrigerate the meringue for at least two hours before frosting with frosting mixture.