APRICOT-CREAM CHEESE POUND CAKE

Apricot-Cream Cheese Pound Cake image

Experience the sweet and tangy flavor of our Apricot-Cream Cheese Pound Cake. Topped with fresh apricots to complement the sweet cream cheese filling, Apricot-Cream Cheese Pound Cake is the perfect way to liven up dessert.

Provided by My Food and Family

Categories Dairy

Time 2h40m

Yield 16 servings

Number Of Ingredients 10

Ingredients

2 cups cake flour
1-1/2 tsp. baking powder
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4 cup water
4 eggs
3/4 cup apricot preserves
2 tsp. powdered sugar

Steps:

Heat oven to 325°F.
Combine flour and baking powder. Beat cream cheese and butter in large bowl with mixer until creamy. Add granulated sugar; beat until light and fluffy. Add dry pudding mix and water; mix well. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour mixture, beating on low speed after each addition until well blended.
Pour 2/3 of the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Use back of spoon to make "trench" in center of batter; spoon preserves into trench. Cover with remaining batter. Gently spread batter to completely cover preserves, being careful to not allow preserves to not touch sides of pan.
Bake 1 hour 15 min. to 1 hour 25 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely. Sprinkle with powdered sugar just before serving.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.5148 g, Sugar 0 g, Protein 4 g