Moist Low Fat Cream Cheese Pound Cake

Who doesn't love pound cake? It's a simple and plain looking cake but rich in taste.  Normally pound cake is loaded with fat, calories and it's not a simple recipe to make...until now! You all know how much I love Betty Crocker products. So here is another easy and oh so delicious pound cake recipe that only takes minutes to prepare. I am also using another one of my favorite products, Butter Buds Which gives recipes a nice buttery taste and it's all natural too, with only 5 calories a packet.  I always love hearing your nice comments, so give me an email, tweet or post on Facebook and let me know what you think after you make the cake.

Nutrition: calories 139.8, fat 1.5 g, carbs 28.5 g, fiber .4 g, sugars 15 g, sodium 320.8 mg, protein 2.4 g, Weight Watchers points 4



Ingredients:

1 Box Betty Crocker super moist yellow or butter cake mix
1 small box vanilla sugar free, fat free pudding mix, unprepared
3/4 cup Egg Beaters or any store brand egg substitute
2 tbsp reduced fat cream cheese, room temperature
3/4 cup skim milk
1 all natural pack of butter buds, mixed with 1/2 cup boiling water
1 1/2 tsp vanilla extract
1/2 tbsp powdered sugar for topping
low fat or fat free aerosol whipped topping, optional
fruit of your choice for garnish, optional

Directions:

Preheat oven to 375 degrees; generously spray a 12 cup bundt pan with cooking spray (If you have the one with flour already in the spray that works really well for this recipe)

1. In a large mixing bowl, combine the cake mix with the dry pudding mix, stir well.
2. Add the rest of the ingredients up until the vanilla extract.
3. Using an electric mixer, start off on low and gradually go up to high speed for 2 minutes. The batter should be smooth and fluffy but thick.
4. Pour the batter into the prepared pan and bake for about 35 to 45 minutes. Rotate the pan after 20 minutes. Check with a wooden skewer or long toothpick after 35 minutes. There should be dry crumbs or no crumbs. Try not to over bake.
5. Allow cake to cool in the pan on a cooling rack for about 40 minutes and then invert and let the cake cool directly on the cooling rack for another 15 minutes.
6. Plate up and slice into 16 nice size pieces and enjoy!!!