Ingredients

The following ingredients have 24 Servings
  • 3 cups flour
  • 1/4 tsp. baking soda
  • 1 cup butter, softened
  • 3 cups granulated sugar
  • 6 eggs
  • 1 cup sour cream
  • 2 Tbsp. plus 1/2 tsp. vanilla, divided
  • 1 container (1.75 oz.) multi-colored sprinkles (red, white and blue)
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup milk
  • 2/3 cup fresh raspberries
  • 1/4 cup fresh blueberries

Instruction

  • Heat oven to 325ºF.
  • Combine flour and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream, mixing well after each addition. Blend in 2 Tbsp. vanilla. Stir in sprinkles.
  • Pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan.
  • Bake 1 hour 20 min. or until toothpick inserted near center 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.
  • Beat cream cheese, powdered sugar and remaining vanilla with mixer until blended. Add milk; mix well. Drizzle over cake. Top with berries.