The PHILADELPHIA Cream Cheese adds flavor and texture to this old fashioned dessert!
What You Need
Original recipe yields 12 servings
2 cups flour
1 Tbsp. CALUMET Baking Powder
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
6 egg s
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Let's Make It
Heat oven to 350ºF.
Mix flour and baking powder; set aside. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating after each until blended. Gradually beat in flour mixture on low speed until blended.
Pour into 12-cup fluted tube or 10-inch tube pan sprayed with cooking spray.
Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
This indulgent special-occasion cake is a perfect dessert to serve at your next party. One cake makes enough for 12 servings.
Serve the pound cake with fresh berries (strawberries, raspberries or blueberries); top with a dollop of thawed COOL WHIP Whipped Topping or your favorite ice cream.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.