Jelly Bean Cake Recipe

Name: Jelly Bean Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 pkg (16 oz) yellow cake mix; 3 None eggs; 1/3 cup vegetable oil; None None FOR THE FROSTING; ½ tbsp (1 1/2 sticks) butter, at room temperature; 2 tsp vanilla extract; 2 tbsp milk; 2 1/4 cups powdered sugar; None None Few drops yellow food color; 2 cups jelly beans

Servings: persons

1 pkg (16 oz) yellow cake mix
3 None eggs
1/3 cup vegetable oil
None None FOR THE FROSTING
½ tbsp (1 1/2 sticks) butter, at room temperature
2 tsp vanilla extract
2 tbsp milk
2 1/4 cups powdered sugar
None None Few drops yellow food color
2 cups jelly beans

1
Preheat the oven to 350u00b0F. Grease and flour a 13 x 9 inch baking pan. Prepare cake mix according to package directions, using eggs, oil and 1 cup water. Spoon into prepared pan. Bake for 30 mins or until a toothpick inserted into center comes out clean. Cool in pan for 15 mins. Transfer cake to wire rack to cool completely.
2
Meanwhile, for the frosting, beat butter and vanilla extract in a large bowl until light and creamy. Add milk and sifted powdered sugar, beating until combined. Add food color, mix well.
3
Spread frosting evenly over top and sides of cake to cover completely. Arrange jelly beans on top.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg (16 oz) yellow cake mix, 3 None eggs, 1/3 cup vegetable oil, None None FOR THE FROSTING, and more.

Yes, Jelly Bean Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jelly Bean Cake

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