Combine flour and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream, mixing well after each addition. Blend in 2 Tbsp. vanilla. Stir in sprinkles.
Pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan.
Bake 1 hour 20 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Beat cream cheese, powdered sugar and remaining vanilla with mixer until blended. Add milk; mix well. Drizzle over cake. Top with berries.
Enjoy a serving of this easy-to-make pound cake on occasion, but keep portion size in mind. One cake makes enough for 24 servings.
The 1.75-oz. container holds about 1/3 cup sprinkles. Feel free to use any other color(s) of sprinkles to fit the season, holiday or special occasion you might be celebrating.
Keeping it Safe
Store frosted cake in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.