Blueberry Cream Cheese Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 (8 oz ) Fat Free Cream Cheese1/2 c. Vegetable oil1 Pkg Pillsbury Yellow Butter Cake Mix1 Pkg Jello Fat Free Sugar Free Vanilla Instant Pudding4 Whole eggs2 tsp Vanilla2 c. fresh blueberries
1. Preheat oven to 325F. Lightly spray 9 in tube or bundt pan with nonstick spray and lightly coat with flour.
2. Combine cream cheese and oil in medium bowl, beat with a mixer at medium speed until smooth and creamy. Add cake mix, pudding mix, eggs, and vanilla. Beat at medium speed until blended. Fold in berries. Spoon into prepared pan. (Batter will be thick.)
3. Bake 60 minutes, or until wooden toothpick inserted in center comes out clean. Cool cake on rack for 30 min. Remove from pan and cool completely.
Serves 16.
** My mom made this for me, and you could probably get the fat grams down by using egg beaters. I was just happy she made something with my food choices in mind! Very cool.
Number of Servings: 16
Recipe submitted by SparkPeople user PIPERSMOM72.
2. Combine cream cheese and oil in medium bowl, beat with a mixer at medium speed until smooth and creamy. Add cake mix, pudding mix, eggs, and vanilla. Beat at medium speed until blended. Fold in berries. Spoon into prepared pan. (Batter will be thick.)
3. Bake 60 minutes, or until wooden toothpick inserted in center comes out clean. Cool cake on rack for 30 min. Remove from pan and cool completely.
Serves 16.
** My mom made this for me, and you could probably get the fat grams down by using egg beaters. I was just happy she made something with my food choices in mind! Very cool.
Number of Servings: 16
Recipe submitted by SparkPeople user PIPERSMOM72.
Nutritional Info Amount Per Serving
- Calories: 123.2
- Total Fat: 9.2 g
- Cholesterol: 53.6 mg
- Sodium: 201.4 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 0.9 g
- Protein: 3.8 g
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