Gumdrop Cake Recipe
American · Dessert · 80 min total
A moist, dense butter cake studded with colorful gumdrops and pecans, perfect for holiday gatherings or a fun retro dessert.
20
min prep
min prep
60
min cook
min cook
12
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 cups small gumdrops (no black licorice), halved if large
- 1 cup chopped pecans
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to butter mixture alternately with buttermilk, beginning and ending with flour. Mix just until combined.
- Toss gumdrops and pecans with 1 tablespoon of flour (to prevent sinking), then fold into batter.
- Pour batter into prepared pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted in center comes out clean.
- Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Tips
- Use small, soft gumdrops; avoid black licorice as it can bleed and taste bitter.
- For a glaze, whisk 1 cup powdered sugar with 2 tablespoons milk and drizzle over cooled cake.
- Store cake tightly wrapped at room temperature for up to 5 days.
- Can be frozen for up to 3 months.
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