Strawberry Swirl Cream Cheese Pound Cake 
Ingredients:
1 1/2 cups unsalted butter, softened
3 cups sugar
1 (8-oz.) package cream cheese, softened
6 large eggs
3 cups all-purpose flour
1 tsp. almond extract
1/2 tsp. vanilla extract
2/3 cup strawberry glaze
Directions:
Make batter:
Preheat oven to 350°F. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy.
Add cream cheese, beating until creamy.
Add eggs, 1 at a time, beating just until blended after each addition.
Add batter to cake pan:
Gradually add flour to the butter mixture. Beat at low speed just until blended after each addition, stopping to scrape the bowl as needed. Stir in almond and vanilla extracts.
Pour one-third of the batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with a wooden skewer.
Repeat the procedure once, and top with the remaining third of the batter.
Bake pound cake:
Bake at 350°F for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in the center comes out clean.
Cool in a pan on a wire rack for 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
Recipe courtesy of Southern Living.com
Always love to see some fun recipes - thanks for sharing, 