Cream Cheese Gumdrop Cake

If you follow me on Facebook, you know that I was baking last weekend for the a Spay Day Nova Scotia fundraiser.  When I asked around on social media what people would like to buy at a Christmas bake sale, one of the items mentioned was Gumdrop Cake.  I haven’t had it for years, but it does certainly bring back holiday memories and is soooo good, colourful like fruitcake without all the icky stuff.

I remember clipping a recipe for Gumdrop Cake out of a Sobeys flyer decades ago and keeping it inside one of my cookbooks, I think it just recently got recycled because I had never made it… so off to the interwebs I went for recipe ideas.  Here is the recipe I ended up making and will be baking again this year… but the next one will be staying in the house.
Cream Cheese Gumdrop Cake
Adapted from Zesty Cook
  • 1 cup butter, room temperature (I used salted)
  • 1 1/2 cups white sugar
  • 4 oz (half a block) cream cheese, room temperature
  • 4 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp almond extract
  • 1/2 cup milk (I used 2%)
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 lb gumdrops (or ju jubes or even little jelly dots would work, just don’t use the black ones, the flavour doesn’t go well)
If your candies are big like mine were, cut them in half with clean kitchen scissors so they spread through the cake more evenly.
In a stand mixer (or by hand if you are full of super human strength), cream together the butter, cream cheese and sugar… really, you can’t do this part too much, the longer the better.  Beat in the eggs, one at a time, as well as the two extracts.
Take half a cup of your flour and mix it with the candy, this will prevent them from both sticking together and falling to the bottom of the cake.  In a small bowl, combine the remaining 2 1/2 cups flour, baking powder and salt.  Add the dry ingredients and the milk alternately to the creamed mixture, mixing to combine between each addition (3 flour additions, 2 milk).  At the end, fold in the floured candies by hand.
Scrape the batter into a well buttered and floured (really, look at his mess… but when it comes to Bundt cakes where I can’t use parchment paper to line, I don’t screw around) Bundt pan and bake in a preheated 350 degree oven (325 convection) for approximately 75 minutes or it tests done with long toothpick… or until it looks like this…
Allow the cake to cool for 10 minutes in the pan and then cross your fingers, pray to whomever or whatever you pray to and flip it over on a cooling rack to cool completely.  Hearing a Bundt quickly release from the pan and plop onto the cooling rack has to be one of the best sounds on Earth.
I decided to sell the cake in quarters (admittedly, one a teeny tiny bit smaller so I could sample… I had to make sure it was edible), so once it was cool I cut it up and wrapped the quarters in plastic wrap.
Then I bundled them up in some clear cellophane and tied them with ribbon and a tag.  Making any holiday loaf (but especially this one) and doing them up this way is a great gift idea for a neighbour, teacher, or any special person in your life.
About Heather Nolan

Heather Nolan lives just outside of Halifax, Nova Scotia. She loves her lil' family, her cats, traveling, and creating in the kitchen. Her iPhone is often confused for a conjoined twin.


  1. No doubt that this cake went quickly at the fund-raiser. It is so festive looking with all the gumdrops.

  2. What an interesting sounding cake! The photo caught my eye immediately – I am looking forward to giving this one a try. Thanks for sharing! :-)

  3. Yum! I’ve never heard of a cake like this but I want to try it so badly lol!


    Anne Taylor


  1. [...] and some candy canes.  I tied them up with a festive ribbon and a gift tag and added them to my bake sale basket. Somehow I didn’t get photos of the finished product, but picture the most [...]

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