Jelly Bean Cake

Classic moist Bundt cake gets a springtime makeover with the addition of colorful mini jelly beans, and becomes a perfect centerpiece for your Easter gathering.

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


cup mini jelly beans
cups Gold Medal™ all-purpose flour
1 1/4
cup sugar
cup margarine or butter, softened
package (8 oz) cream cheese, softened
teaspoon vanilla
1 1/2
teaspoons baking powder
teaspoon salt

  • 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

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!