Cranberry-Filled Pound Cake

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1/2 cup boiling water
• 1 pkg. (85 g) Jell-O Raspberry Jelly Powder
• 3/4 cup whole berry cranberry sauce
• 60 g (1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1/4 cup icing sugar
• 2 Tbsp. milk

1. Heat oven to 350 degrees F.
2. Prepare cake batter as directed on package, blending dry pudding mix into batter before spooning into 12-cup fluted tube or 10-inch tube pan sprayed with cooking spray.
3. Bake 30 to 35 min.
4. or until toothpick inserted near centre comes out clean.
5. Meanwhile, add boiling water to dry jelly powder in medium bowl; stir 2 min.
6. until completely dissolved.
7. Stir in cranberry sauce.
8. Refrigerate 1 hour or until thickened.
9. Cool cake in pan 10 min.
10. Loosen cake from sides of pan with knife.
11. Invert cake onto wire rack; gently remove pan.
12. Cool cake completely.
13. Cut 1-inch wide and 1-inch deep tunnel inside centre of cake, being careful to not cut through to bottom of cake.
14. Remove and save cutout for snacking or other use.
15. Pour jelly mixture into tunnel.
16. Refrigerate 2 hours or until jelly mixture is firm.
17. Invert cake onto serving plate.
18. Mix cream cheese, sugar and milk until blended.
19. Drizzle over top of cake.

yellow cake, boiling water, whole berry, cream cheese, icing sugar, milk

Taken from www.kraftrecipes.com/recipes/cranberry-filled-pound-cake-172946.aspx (may not work)