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

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. MORE + LESS -

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

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  • 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.

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!

Nutrition Information

No nutrition information available for this recipe

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