I heard if you coated chocolate chips in flour before adding to cake mix it would prevent them from sinking to bottom. You might be able to try this with the M&M's. HTH
I totally agree with Mammafixit, if you coated chocolate chips in flour before adding to cake mix it would prevent them from sinking to bottom. This method should work with the M&M's also.
Maybe if you flour the M&Ms but took a skewer or something long & thin & just pushed them down some randomly....then maybe the M&Ms would be throughout the cake....just a thought 
Unrelated.. blueberries were mentioned using the flour method. Last time I made my blueberry muffins, I added about a tablespoon of sugar to about three cups of blueberries along with the flour. It made a big taste difference. The sugar stuck to the blueberries and it seemed like the blueberries had a little sugar crunch on the outside. I bake the blueberries still frozen, so the sugar didn't melt. I can never leave a recipe alone.
Well, that sounded interesting, scp1127, but did you like the bluberries with the sweet crunchy outsies? Idf so, I just may give that a try 
The blueberries were big to begin with. It wasn't a change you would notice unless you knew you did it. My daughter's lacrosse team are my sometimes taste testers. I made them the regular way and they loved them. The next week they tried them with the little bit of sugar and they were crazy about them. I do have a crumble topping on them also, but that was on both. I also overloaded the blueberries this time and they all said they were better. The extra blueberries were going to bring the sweetness down, so I threw in the sugar.
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