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Jelly Bean Cake

Blogger Jessica Walker from Lil Miss Bossy shares a favorite recipe. Adding colorful jellybeans to this delicious and moist cake, adds color and sweetness to your spring or Easter celebration!

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Prep Time 20 min
Total Time 1 hr 30 min
Servings 16

Ingredients

3/4: cup mini jelly beans

2: cups Gold Medal® all-purpose flour

1 1/4: cup sugar

1: cup margarine or butter, softened

1: package (8 oz) cream cheese, softened

1: teaspoon vanilla

3: eggs

1 1/2: teaspoons baking powder

1/4: teaspoon salt

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Directions

1 Heat oven to 325°F. Generously grease and flour bundt pan. Toss jelly beans with 2 tablespoons flour and set aside. In medium bowl, mix flour, baking soda and salt; set aside.
2 In large bowl, beat sugar, butter, cream cheese and vanilla with electric mixer on medium speed. Add eggs, one at a time. Add flour mixture and blend well.
3 Spoon 1 cup batter into bottom of prepared pan. Stir jelly beans into remaining batter.
4 Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes and then invert onto serving plate and cool complete.

EXPERT TIPS

Expert Tips

For an easy glaze frosting, heat a small bowl of Betty Crocker® Rich and Creamy Vanilla frosting in microwave for 15 seconds. Stir in 2 tablespoons milk and microwave another couple seconds or until smooth. Drizzle over cake.

This cake is not overly sweet so it makes a perfect addition to an Easter brunch!

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 4/24/2011 6:36:22 PM REPORT ABUSE tt4keeps said:

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First of all this recipe is not correct. As I was making it in the list of ingredients it says baking powder but as your making the recipe it says to add your baking soda. I added baking powder as you usually use the powder in cakes and soda in cookies. Second thing I noticed is that the cake looks like it is chocolate yet it does not call for anything that would make it chocolate so I added cocoa powder. (I used the same amount of cocoa powder that another bunt cake recipe uses). I made this for my family that we had Easter with and to say the least nobody liked it and it was very dry. I wonder if we should of used cake flour instead of all purpose flour? This was very dense and dry so I am not sure I will even bother to try it again. The only reson I gave it one spoon was because that it looked cute.

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