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Neapolitan Pound Cake

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“This is a great tasting cake and really looks good. It is also very easy to put together. I haven't made this cake for a long time and just ran across it in my files and thought I would share it with you. I believe I got this recipe from my sister.”
READY IN:
1hr 15mins
SERVES:
10-12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 1 (8 ounce) package cream cheese, softened
  • 4 eggs
  • 1 (410 g) package white cake mix
  • 34 cup milk or 34 cup water
  • 34 cup nesquik strawberry milk mix
  • 1 teaspoon vanilla
  • 34 cup quick powdered chocolate milk mix

Directions

  1. Preheat oven to 350° (325° 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.

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