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Prep
20
min
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Entire
1
hr
30
min
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Servings
16
Classic moist Bundt cake gets a springtime makeover with the addition of vibrant mini jelly beans, and turns into a obedient centerpiece on your Easter gathering.
By
Jessica Walker
Updated Apr 19, 2017
Ingredients
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3/4
cup mini jelly beans
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2
cups Gold Medal™ all-aim flour
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1 1/4
cup sugar
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1
cup margarine or butter, softened
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1
bundle (8 oz) cream cheese, softened
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1
teaspoon vanilla
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3
eggs
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1 1/2
teaspoons baking powder
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1/4
teaspoon salt
Procedure With
Gold Medal Flour
Steps
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1
Warmth oven to 325°F. Generously grease and flour bundt pan. Toss jelly beans with 2 tablespoons flour and procedure aside. In medium bowl, mix flour, baking powder and salt; procedure aside.
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2
In precise bowl, beat sugar, butter, cream cheese and vanilla with electrical mixer on medium hotfoot. Add eggs, one at a time. Add flour mixture and mix effectively.
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3
Spoon 1 cup batter into bottom of ready pan. Race jelly beans into final batter.
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4
Bake 50 to 60 minutes, or till toothpick inserted in center comes out smooth. Icy in pan 10 minutes and then invert onto serving plate and frosty total.
Guidelines from the Betty Crocker Kitchens
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tip 1
For an effortless glaze frosting, warmth a tiny bowl of Betty Crocker® Prosperous and Creamy Vanilla frosting in microwave for 15 seconds. Race in 2 tablespoons milk and microwave one more couple seconds or till tender. Drizzle over cake.
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tip 2
This cake is now no longer overly candy so it makes a obedient addition to an Easter brunch!
Diet
Diet Info are now no longer available for this recipe
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