Gumdrop Cake is usually a Christmas tradition in certain cultures, so why am I making one in February? Don’t you know that today is National Gumdrop Day? I already had some gumdrops, and having been inspired by this post for a Christmas Gumdrop Bundt Cake, I decided that I would celebrate today by making a Gumdrop cake. I, however, lacked the ambition to create a cake from scratch, so I used a cake mix. (Gasp!) I realize my using a cake mix isn’t really a shock to those who visit my site regularly, but I wanted to act appropriately for my any new visitors who stop by and don’t realize that I’m all about simple solutions to meals, and desserts. They might have found themselves here because of one of my more complicated recipes. They don’t need to know that I have, on more than one occasion, made banana bread from a cake mix and that I pride myself on finding simple solutions to getting dinner on the table.
This was fun, and easy, to make with help from Bus Boy. The gumdrop cake that I linked above was dusted with powdered sugar. Bus boy wanted real frosting and sprinkles on ours, so I did as he requested.
Our final Gumdrop Cake was quite tasty, and it was sort of pretty, too. Unfortunately, I left my gumdrops whole and the large chunks of chewy gumdrops were a bit distracting as we ate it. Baker’s Man said it was like eating a cake with bones in it. I had to make it again to make my family happier. The second time I made it, I cut the gumdrops into smaller pieces. There were no complaints that time. I have changed the recipe below to reflect the changes.
Give this recipe recipe for Gumdrop Cake a try and let us know what you think by leaving a comment below.
- 1 (15.25 ounce) box of cake mix (divided with large portion of mix prepared according to package directions) ($1.14)
- 1½ cups gum drops, cut into quarters ($3.99)
- Preheat oven to 350 degrees.
- Remove 2 rounded teaspoons of cake mix from package
- Mix remaining cake mix according to package directions.
- Toss quartered gumdrops with reserved dry cake mix until well coated.
- Stir gumdrops into the cake mix.
- Mix well to ensure gumdrops are evenly distributed throughout the batter.
- Pour into a prepared (greased) bundt pan.
- Bake at 350 degrees for 45 to 50 minutes.
- Allow cake to cool for 10 minutes.
- Invert cake pan onto a plate.
- You may frost the cake or sprinkle with powdered sugar before serving.
- Allow cake to cool before either frosting or dusting with powdered sugar.
Nutrition Information is for 1/10th of the cake without frosting.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 380
|
|
% Daily Value
|
|
Total Fat 15.2g
20%
|
|
Saturated Fat 3.6g
18%
|
|
Trans Fat 0.0g
|
|
Cholesterol 49mg
16%
|
|
Sodium 321mg
14%
|
|
Total Carbohydrates 58.5g
21%
|
|
Dietary Fiber 0g
0%
|
|
Sugars 34.7g
|
|
Protein 3.7g
|
|
Vitamin D 23%
Potassium 0%
|
|
Calcium 4%
Iron 5%
|