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Apricot Cream Cheese Pound Cake


Here's a delicious cake recipe to make for your family this weekend. I found this recipe at Kraft Recipes.

2 cups cake flour
1 1/2 teaspoons baking powder
8 oz. cream cheese, softened
3/4 cup salted butter, softened
1 cup sugar
3.4 oz. instant vanilla pudding
1/4 cup water
4 eggs
3/4 cup apricot preserves
powdered sugar

Preheat oven to 325 degrees. In a small bowl, combine flour and baking powder. Set aside. In a large mixing bowl, beat cream cheese and butter until creamy. Add sugar and beat until light and fluffy. Add dry pudding mix and water. Mix well. Add eggs, one 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 a greased and floured Bundt pan. Using a wooden spoon, make a "trench" in the center of the batter; spoon preserves into trench and cover with remaining batter. Gently spread batter over top, being careful not to touch sides of pan. Bake for 60-90 minutes, until toothpick inserted in center of cake comes out clean. Cool cake for 12 minutes. Loosen cake from sides of pan with knife and carefully invert onto a wire rack. Cool completely. Dust with powdered sugar before serving. Serves 16-20.
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