Caramel Cream Cheese Pound Cake Don’t LOSE This Recipe

Ingredients

For the Cake

• 1 cup unsalted butter, softened
• 1 package (8 oz) cream cheese, softened
• 2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup caramel sauce

For the Caramel Glaze

• ½ cup caramel sauce
• 2 tablespoons heavy cream
• 1 tablespoon butter

Instructions

1. Preheat your oven to 325°F (160°C). Grease and flour a bundt or loaf pan.
2. In a large bowl, beat butter and cream cheese until smooth and creamy.
3. Add sugar gradually and beat until light and fluffy.
4. Mix in eggs one at a time, then stir in vanilla extract.
5. In another bowl, combine flour, baking powder, and salt. Slowly add dry ingredients into the wet mixture.
6. Fold in the caramel sauce gently until fully combined.
7. Pour batter into the prepared pan and smooth the top evenly.
8. Bake for 70–80 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool for 15 minutes before removing it from the pan.
10. For the glaze, heat caramel sauce, butter, and cream together until smooth. Drizzle over the cooled cake.

Tips

• Use room-temperature ingredients for a softer, richer texture.
• Do not overmix the batter or the cake may become dense.
• Add chopped pecans or walnuts for extra crunch.
• Store the cake in an airtight container for up to 4 days.
• Warm each slice slightly before serving for the best caramel flavor.