French Vanilla Cream Cheese Pound Cake: How to Make

Help me reach 20,000 subscribers by sharing this video wherever you are active on social media and with family and friends.
No matter if you live as far south as Texas or Georgia or as far North as New York or you might be in California on the West Coast or anywhere in-between or around the world ….. you’re gonna love this!
French Vanilla Cream Cheese Pound Cake
3 cups sifted Plain Flour
3 cups Sugar
3 sticks Butter (room temperature)
8 oz. block Cream Cheese (room temperature)
6 Eggs (room temperature)
French Vanilla Instant Pudding
1 & ½ Vanilla Extract
1 & ½ Butter Extract
½ tsp. Salt
Cream together the butter, cream cheese, eggs, the flavorings and salt beat for about 7 or 8 minutes. Add in the Instant pudding and begin to add in the flour ½ cup at a time (beat for 3 or 4 minutes after all flour is in; do not over beat). Spoon into a well-greased and floured large tube pan (no Bundt cake pan, not large enough). Give it a little 1 tap on the counter to release air bubbles.
Bake in waiting 325 degree pre-heated oven for 95 minutes or until wooden skewer inserted into cake comes out clean (doneness test). Start checking around 90 minutes. Remember all ovens are different. Do not open oven door for any reason before doneness test. VERY IMPORTANT: LET CAKE COOL IN PAN ON COOLING RACK FOR 1 & ½ HOURS. Meso Making It
Where to purchase:
Watkins Vanilla Flavor -