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YESSSSSSS! This is even more delicious than it looks!
ingredients
The Cake
- 1½ cups (3 sticks) butter, room temperature
- 1 8 oz package of cream cheese, room temperature
- 2 cups sugar
- 6 large eggs, room temperature
- 3 cups flour
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup maraschino cherry juice, room temperature
- 1/2 cup pureed maraschino cherries
Caramel Glaze
- 30 unwrapped Vanilla Caramel Creams® / Cow Tales®
- 1/2 stick butter
- 4 tbsp condensed milk
instructions
- Preheat oven to 300F.
- Spray a bundt pan with baking spray.
- Puree 1/2 cup of maraschino cherries in a blender or food processor. Set aside.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar until mixture is light and fluffy.
- On medium-low speed, mix vanilla and salt.
- Add eggs one at a time, until combined.
- Slowly mix in the flour and cherry juice, alternating between the two.
- Mix in the pureed maraschino cherries.
- Pour the mixture into the bundt pan and bake for 1 hour and 40 minutes or until an inserted knife comes out clean.
- Cool for 20 minutes before removing from pan.
- Melt the unwrapped Vanilla Caramel Creams® and butter in a small sauce pan, over medium heat. Once the butter melts and the caramel begins to soften, stir the mixture until smooth. Stir in one table spoon of condensed milk at a time, at least four times, until the sauce flows swiftly from a spoon. For a thinner sauce, add more condensed milk, one tablespoon at a time.
- Pour the warm caramel sauce evenly over the pound cake.
- Cool for 10 minutes before serving.
