Cherry & Cream Cheese Pound Cake

YESSSSSSS! This is even more delicious than it looks!

Ingredients

The Cake

• 1 1/2 cups (3 sticks) butter, room temperature
  
• 1 8oz package of cream cheese, room temperature
• 2 cups sugar
  
• 6 large eggs, room temperature
• 3 cups flour
  
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
  
• 1/2 cup maraschino cherry juice, room temperature
  
• 1/2 cup pureed maraschino cherries

Caramel Glaze

• 30 unwrapped Vanilla Caramel Creams®
• 1/2 stick butter
• 4 tablespoons condensed milk

Instructions

• Preheat oven to 300F.
• Spray a bundt pan with baking spray.
• Puree 1/2 cup of maraschino cherries in a blender or food processor. Set aside.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar until mixture is light and fluffy.
• On medium-low speed, mix vanilla and salt.
• Add eggs one at a time, until combined.
• Slowly mix in the flour and cherry juice, alternating between the two.
  
• Mix in the pureed maraschino cherries.
• Pour the mixture into the bundt pan and bake for 1 hour and 40 minutes or until an inserted knife comes out clean.
• Cool for 20 minutes before removing from pan.
  
  
• Melt the unwrapped Vanilla Caramel Creams® and butter in a small sauce pan, over medium heat. Once the butter melts and the caramel begins to soften, stir the mixture until smooth. Stir in one table spoon of condensed milk at a time, at least four times, until the sauce flows swiftly from a spoon. For a thinner sauce, add more condensed milk, one tablespoon at a time.
  
• Pour the warm caramel sauce evenly over the pound cake.
• Cool for 10 minutes before serving.