PralinesNThings Cream Cheese Pound Cake w/Praline Topping
4 sticks unsalted butter
1-8oz pack of Philadelphia Cream Cheese
3 cups sugar
6 eggs
3 cups cake flour
2 Tbs. of flavor of your choice (you may add more; to your liking)
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Preheat oven to 325 degrees. Blend butter, sugar and room temperature cream cheese until light and fluffy. Add eggs, one egg at a time. Once all eggs are well blended, add cake flour, one cup at a time. Then add flavoring. Blend well. Pour into lightly greased bundt pan.
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Bake for approximately 1 hour and 15 minutes, or until done. Insert a toothpick into cake to test to see if it is done. If toothpick comes out clean (no batter), remove cake from oven and let cool in pan on rack for about 15 minutes. Then turn out onto 12 inch cake board.
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Cream Cheese Filling
1 8oz Philadelphia Cream Cheese
½ cup butter
4 cups powdered sugar
2 teaspoons vanilla flavor
1/4 cup finely chopped pecans
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With mixer, blend cream cheese and butter until smooth. Gradually add in cups
of powdered sugar beating at low speed until blended, then add vanilla flavor. Stir in pecans.
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Praline Topping
1 1/2 cup evaporated milk
2 cups Sugar
1 stick butter (1/2 cup)
1 teaspoon vanilla flavor
1 ½ cups of pecan pieces
Extra can of evaporated milk to thin, if needed
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On a stovetop melt butter, sugar and evaporated milk in sauce pan on medium heat. Stir to thoroughly combine. Bring mixture to a slow boil, then reduce heat to medium/low. Let cook for about 15 minutes without stirring. After 15 minutes, stir, scraping the bottom and sides as the mixture will begin to thicken. Cook while stirring, making sure mixture does not scorch, for about 10 minutes then add vanilla, stir until combined. Remove from heat.
Pour one and a half cups of pecan pieces into mixture and stir mixing completely. If mixture gets too thick, pour a small amount (about 2 Tbsp. at a time) of evaporated milk to thin.
(Do not allow to cool; it will thicken. Frosting should be somewhat warm.)
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Assembly
When the cake has cooled, spoon praline topping over cake.; allow to run down the sides. Do not fill center with praline topping. Fill piping bag, tip of your choice, with cream cheese frosting. Fill the center of the cake with cream cheese frosting.
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*Mini bundt pans were used in the picture shown.
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