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Mixed Berry Pound Cake

Prep time 20 mins
Cook time 1 hr, 20 mins
Yield Makes 12 servings


  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 2 cups flour
  • 1 pkg. (4-serving size) JELL-O Raspberry Flavor Gelatin
  • 1 1/2 teaspoons CALUMET Baking Powder
  • 1 cup blueberries
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 cup mixed berries (strawberries, blueberries and raspberries)

How to Make It

  1. PREHEAT oven to 350° F. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour, beating on low speed until well blended. Add dry gelatin mix and baking powder; mix well. Stir in 1 cup blueberries. Pour into greased parchment paper-lined 9-inch square baking pan.

    BAKE 1 hour or until toothpick inserted in center comes out clean and top is golden brown. Cool 5 min. Invert cake onto wire rack; remove pan. Cool completely.

    MIX powdered sugar and lemon juice; spread over top and sides of cake. Top with mixed berries.

    Nutritional Information
    Calories: 410
    Total fat: 16 g
    Saturated fat: 9 g
    Cholesterol: 110 mg
    Sodium: 240 mg
    Carbohydrate: 61 g
    Dietary Fiber: 1 g
    Sugars: 42 g
    Protein: 6 g
    Vitamin A: 10% DV
    Vitamin C: 10% DV
    Calcium: 6% DV
    Iron: 8% DV