Jelly Bean Confetti Cake

3/4 cup miniature jelly beans, cut in half
2 cups all-purpose flour, divided
1 1/4 cups granulated sugar
1 cup butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
3 eggs
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Confectioners' sugar

Heat oven to 325 degrees F. Generously grease and flour a 12-cup fluted tube pan.

Lightly spoon flour into measuring cup and level off.

In small bowl, toss jelly beans with 2 tablespoons of the flour; set aside.

In large bowl, beat sugar, butter, cream cheese and vanilla extract until well blended. Add eggs, 1 at a time, beating well after each addition. Add remaining flour, baking powder and salt; blend well. Spoon 1 cup of the batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter, and spoon into prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in upright pan for 10 minutes. Invert onto serving platter. Cool completely. Sprinkle with confectioners' sugar.