French Vanilla Cream Cheese Pound Cake

All Ingredients Must Be Room Temperature. Cream together the butter, cream cheese, eggs, the flavorings and salt beat for about 7 or 8 minutes. Add in the Instant pudding and begin to add in the flour ½ cup at a time (beat for 3 or 4 minutes after all flour is in; do not over beat). Spoon into a well-greased and floured large tube pan (no Bundt cake pan, not large enough). Give it a little 1 tap on the counter to release air bubbles. Bake in waiting 325 degree pre-heated oven for 95 minutes or until wooden skewer inserted into cake comes out clean (doneness test). Start checking around 90 minutes. Remember all ovens are different. Do not open oven door for any reason before doneness test. VERY IMPORTANT: LET CAKE COOL IN PAN ON COOLING RACK FOR 90 mins..