Cream Cheese Pound Cake

Name: Cream Cheese Pound Cake
Ingredients: 3 sticks butter or margarine (room temperature); 1 (8 oz.) pkg. cream cheese, softened; 3 c. sugar; 6 eggs; 3 c. all-purpose flour; 3 tsp. vanilla; 1 small carton Cool Whip; 1 small can sweetened condensed milk (not evaporated milk); 1/2 c. lemon juice; 1 1/4 c. sliced, fresh or frozen peaches

10 ingredients

9 steps

Ingredients

3 sticks butter or margarine (room temperature)
1 (8 oz.) pkg. cream cheese, softened
3 c. sugar
6 eggs
3 c. all-purpose flour
3 tsp. vanilla
1 small carton Cool Whip
1 small can sweetened condensed milk (not evaporated milk)
1/2 c. lemon juice
1 1/4 c. sliced, fresh or frozen peaches

Directions

1

Mix
2

together
3

the
4

softened
5

butter,
6

cream cheese and sugar. Beat
7

until
8

creamy.
9

Add eggs; beat until well mixed, then gradually add flour, then vanilla. Bake in a greased and floured Bundt pan at 325° for 1 hour and 20 minutes.