Combine flour and baking powder. Beat cream cheese and butter in large bowl with mixer until creamy. Add granulated sugar; beat until light and fluffy. Add dry pudding mix and 1/4 cup water; mix well. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour mixture, beating on low speed after each addition until well blended.
Pour 2/3 of the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Use back of spoon to make "trench" in center of batter; spoon preserves into trench. Cover with remaining batter. Gently spread batter to completely cover preserves, being careful to not allow preserves to not touch sides of pan.
Bake 1 hour 15 min. to 1 hour 25 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Whisk powdered sugar and remaining water until blended; drizzle over cake.
Prepare using PHILADELPHIA Neufchatel Cheese. If desired, serve topped with thawed COOL WHIP LITE Whipped Topping and fresh strawberry slices.
Substitute 1-3/4 cups all-purpose flour for the 2 cups cake flour. NOTE: Cake flour, made from soft wheat, produces a more tender delicate cake. It contains less gluten and produces a finer texture than all-purpose flour.
How to Soften the Butter in the Microwave
Microwave 1/2 cup butter on DEFROST (20% power) for 45 sec. or just until slightly softened.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Trans Fat 0.5g
Total Carbohydrates 46g
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.