Jelly Bean Cake

  • Prep 20 min
  • Total 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

Steps

  • 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 powder 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.

  • 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!

Nutrition Facts are not available for this recipe
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