Caramel Cream Cheese Pound Cake

Caramel Cream Cheese Pound Cake

Caramel Cream Cheese Pound Cake is a rich, buttery dessert with a dense yet tender crumb and a deep caramel flavor. The addition of cream cheese adds extra moisture and a velvety texture, while the caramel glaze on top makes this cake perfect for holidays, gatherings, or any special occasion.

Ingredients: 1 cup unsalted butter softened, 8 ounces cream cheese softened, 3 cups granulated sugar, 6 large eggs room temperature, 3 cups all-purpose flour, ¼ teaspoon salt, 1 teaspoon vanilla extract, and 1 cup caramel sauce.

To prepare the cake, preheat the oven to 325°F (165°C). Grease and flour a Bundt or tube pan and set aside.

In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy. Gradually add the sugar and continue beating until light and well combined.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the batter, mixing just until combined.

Pour the batter evenly into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Once cooled, drizzle the caramel sauce generously over the top before slicing and serving.