Cranberry-Filled Cheesecake Pound Cake - Kraft Recipes Top
Comida Kraft
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Cranberry-Filled Cheesecake Pound Cake

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Total Time

16 servings

Knock their socks off with our Cranberry-Cheesecake Pound Cake. Made in a fluted tube pan and drizzled with glaze, it's a showstopper that serves up to 16.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package, blending dry pudding mix into batter before spooning into 12-cup fluted tube or 10-inch tube pan sprayed with cooking spray. Bake 30 to 35 min. or until toothpick inserted near center comes out clean.
  • Meanwhile, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cranberry sauce. Refrigerate 1 hour or until thickened.
  • Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
  • Using small knife, cut 1-inch wide and 1-inch deep tunnel inside center of cake, being careful to not cut through to bottom of cake. Remove and save cutout for snacking or other use. Pour gelatin mixture into tunnel. Refrigerate 2 hours or until gelatin mixture is firm.
  • Invert cake onto serving plate. Mix cream cheese, sugar and milk until blended. Drizzle over top of cake.


Prepare using JELL-O Cranberry Flavor Gelatin.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 210
Total fat 5g
Saturated fat 3g
Cholesterol 30mg
Sodium 240mg
Carbohydrate 39g
Sugars 28g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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