Jelly beans and Spring just seems to mesh. We wanted to share one of our favorite colorful cakes with you. Hope you enjoy!


2 cups all purpose flour
3/4 cup miniature jelly beans cut in half(no licorice)
1 cup sugar
1 cup soft butter
8ozs cream cheese, softened 
1 tsp vanilla extract
3 eggs
1 1/2 tsp baking powder
1/4 tsp salt
Confectioners sugar 


Preheat oven to 325. Generously grease & flour 12 cup fluted

Tube pan or angel food cake pan. Lightly spoon flour into measuring cup.
Level off. In a small bowl, toss jelly beans with 2 Tbsp flour. Set aside.

In large bowl, beat sugar, butter, cream cheese, and vanilla until well blended. Add eggs one at a time, beating well after each addition. Add remaining flour, baking powder and salt.
Blend well.

Spoon 1 cup of batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter; spoon into baking pan.

Bake for 50 to 55 minutes or until tested done. Cool upright in pan 10 minutes on rack, and invert onto serving plate.
Cool completely.

Sprinkle with confectioners sugar 

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