Neapolitan Pound Cake – a delicious recipe with cream cheese, eggs, white cake, milk, nesquik strawberry milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0 (325u00b0 for coloured fluted tube pan).
2
Using solid shortening or margarine (not oil), grease and flour 12-cup fluted tube pan (non-stick finish pan, too).
3
In large bowl, blend cream cheese and eggs until smooth.
4
Blend in cake mix and milk.
5
Beat 2 minutes at highest speed.
6
Add strawberry milk drink mix to 2 cups batter; pour into prepared pan.
7
Stir vanilla into 2 cups batter; pour over strawberry batter.
8
Add chocolate milk drink mix to remaining batter; pour over vanilla batter.
9
Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.
10
Cool upright in pan 45 minutes.
11
Loosen edges; remove from pan.
12
Cool completely.
13
If desired, sprinkle with powdered sugar or serve with ice cream and chocolate sauce.
520
kcal
Calories
34
g
Fat
35
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (8 ounce) package cream cheese, softened, 4 eggs, 1 (410 g) package white cake mix, 3/4 cup milk or 3/4 cup water, and more.
Yes, Neapolitan Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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