Combine flour and baking powder. Beat cream cheese and butter in large bowl with mixer until creamy. Add sugar; beat until light and fluffy. Add dry pudding mix, milk and extract; 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.
Spoon into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
Bake 50 to 60 min. or until toothpick inserted near center of cake 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.
Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cake makes enough for 16 servings.
Prepare using PHILADELPHIA Neufchatel Cheese. If desired, serve topped with thawed COOL WHIP LITE Whipped Topping and fresh strawberry slices.
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. Do not melt.
How to Substitute All-Purpose Flour for Cake Flour
Measure 2 cups all-purpose flour; remove 2 Tbsp. and add 2 Tbsp. cornstarch. Sift mixture 4 to 5 times to blend well. Use as directed in recipe. NOTE: Cake flour, made from soft wheat, produces a more tender delicate cake. It contains less protein which produces less gluten and results in a finer textured cake than all-purpose flour. The cornstarch is added to inhibit the development of some of the gluten.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fiber less than 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.