PATRIOTIC CONFETTI POUND CAKE

Patriotic Confetti Pound Cake image

Provided by @MakeItYours

Number Of Ingredients 13

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3 cups flour
1/4 tsp. baking soda
1 cup butter, softened
3 cups granulated sugar
6 egg s
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. plus 1/2 tsp. vanilla, divided
1 container (1.75 oz.) multi-colored sprinkles (red, white and blue)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup powdered sugar
1/4 cup milk
2/3 cup fresh raspberries
1/4 cup fresh blueberries

Steps:

Heat oven to 325ºF.
Combine flour and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream, mixing well after each addition. Blend in 2 Tbsp. vanilla. Stir in sprinkles.
Pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan.
Bake 1 hour 20 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Beat cream cheese, powdered sugar and remaining vanilla with mixer until blended. Add milk; mix well. Drizzle over cake. Top with berries.