Dulce de leche and cream cheese and pound cake, oh my! Hard to believe all this scrumptiousness can fit in a 9x5 pan!
What You Need
Original recipe yields 12 servings
3/4 cup vegetable oil
1/2 cup dulce de leche (sweetened milk caramel)
1 cup sugar
3 large egg s
1 tsp. vanilla extract
1-1/2 cups all-purpose flour
1 tsp. CALUMET Baking Powder
1 tsp. ground cinnamon
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 Tbsp. sugar
1 Tbsp. milk
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Let's Make It
Preheat oven to 350°F.
Spray a pound cake 9 "x 5" pan with nonstick spray.
In a large bowl, with a mixer at low speed mix the oil, dulce de leche, and sugar.
Add eggs one by one. Beat until mixture looks well-blended.
Add vanilla and mix.
In a separate bowl mix flour, baking powder and cinnamon. Fluff with a fork.
Add dry ingredients to the wet and stir until a thick batter form.
In another bowl beat cream cheese, egg, sugar and milk until it looks like a thick paste.
Place 1/3 of the cake batter into the pan. Add on top half of the cream cheese mixture, then another third of the batter, the rest of the cream cheese mixture and finished with the cake batter.
Cut through batters with knife several times for marble effect.
Bake for 60-65 minutes until golden and when a toothpick inserted into the center comes out clean.
Leave to cool completely before removing from pan, slice and serve.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* 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.