Dottie's Pumpkin Pound Cake with Cream Cheese Layer Recipe

Directions:

1. Grease an 8x4 loaf pan well or line with foil and grease foil. In medium bowl, beat pumpkin, Splenda, baking powder, vanilla, spice and salt, if using, with electric mixer until well blended. Beat in eggs, then almonds. Add a little water, if needed, to make a thick, but pourable batter (I didn't need it). Set aside.
2. Beat cream cheese, Splenda, egg and vanilla in a medium bowl until well blended.
3. Pour 1/2 of batter into pan. Spoon cream cheese mixture evenly over batter. Cover with remaining pumpkin batter. Bake at 300º 60-75 minutes, until cake pulls away from sides of pan a bit and toothpick comes out clean. Mine took about 65 minutes. The toothpick came out clean at 60 minutes, but it needed to brown a little more. This comes out so moist that the extra baking time will be ok. Let cool in pan on a rack for 10 minutes. Remove from pan and peel off foil; cool completely on rack before slicing. Store in refrigerator or freeze.