Name: Cream Cheese and Nutella Filled Pound Cake
Prep time: 10 min
Total time: 10 min
Yield: 1 loaf cake, 12 serving(s)
Ingredients: 1 butter pound cake, loaf pan type (store bought or homemade); 6 ounces cream cheese, softened; 1/3 cup powdered sugar; 1/2 cup toffee pieces, chopped fine (optional); 3/4 cup nutella (or chocolate icing)

5

Recipe by 2Bleu

6

People talking

Join In Now Join the conversation!

Cream Cheese and Nutella Filled Pound Cake created by 2Bleu

This recipe is super easy and can be made with Nutella or your favorite fudge icing. It can be prepared before dinner, or the night before serving. It requires a minimum of 2 hrs chill time.

Ready In:: 10mins
Serves:
Yields:
Units:

6

People talking

Join In Now Join the conversation!

ingredients

1 butter pound cake, loaf pan type (store bought or homemade)
6 ounces cream cheese, softened
¹⁄₃ cup powdered sugar
¹⁄₂ cup toffee pieces, chopped fine (optional)
³⁄₄ cup nutella (or chocolate icing)

directions

Cut pound cake in half horizontally (or in 3 even horizontal slices and make it even more fanciful. Just half the filling for each layer). Using an electric mixer, beat cream cheese and powdered sugar together until light and fluffy.
Spread cream cheese on bottom piece of cake. Sprinkle with toffee bits (if using) and gently press the pieces into the cream cheese. Spread the other half of the pound cake with Nutella.
Place Nutella cake over top of cream cheese side (like a sandwich). Immidiately wrap cake tightly in foil, place back into loaf pan, and refrigerate 2 hrs or overnight.
When ready to serve, cut into 6 wide slices then cut the slices in half (making 12 pieces total).

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@2Bleu

Contributor

@2Bleu

Contributor

"This recipe is super easy and can be made with Nutella or your favorite fudge icing. It can be prepared before dinner, or the night before serving. It requires a minimum of 2 hrs chill time."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Sam 3

12/4/2009

Strangely I couldn't find a plain pound cake so had to use a raspberry one. I've never had Nutella, but DH is always raving about it. I found layering the pan with the foil made it super easy to slide it back in the pan. A very interesting combo! DH of course thought it was the greatest :)

Reply
review by GingerlyJ

9/18/2009

You had me at Nutella!

Reply
photo by 2Bleu

7/26/2009

Reply
review by 4-H Mom

2/11/2009

This was awesome! I made this for dinner dessert last night. The filling was thick, but good. My DH usually doesn't eat pound cake, but he ate this and even hinted around for me to make it again. This was so easy to make and it seems like it should of been harder to make. I will be making this again.

Reply
review by Shelby Jo

11/7/2008

This was so great. I used a 12 oz. frozen pound cake...and I forgot to thaw it before I wanted to make it, so I microwaved it to soften it up. And it didn't occur to me that I should let it cool before adding the fillings...whoops! It still turned out fine, but some fo the chocolate had melted out and was on the sides... I didn't use all of the filling becuase it looked like a lot, but I wish i did...next time I'll really load it on. I used the toffee bits too, but I would like this just fine without them too. This was a great dessert that was so simple to make. I'll be making this again! Thanks for posting!

Reply