PATRIOTIC CONFETTI POUND CAKE

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Patriotic Confetti Pound Cake image

Enjoy this Patriotic Confetti Pound Cake at your backyard celebrations this summer! We love the red, white and blue of this patriotic pound cake.

Provided by @MakeItYours

Number Of Ingredients 13

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.

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