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Jelly Bean Cake

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  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 16
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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.
By Jessica Walker
Updated Apr 19, 2017
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  • 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
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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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