This Caramel Cream Cheese Pound Cake is moist, buttery, and drizzled with a luscious caramel glaze. Perfect for holidays and celebrations.

Scale

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

8 oz cream cheese, softened

3 cups granulated sugar

6 large eggs

2 teaspoons vanilla extract

1/2 cup whole milk

For the Caramel Glaze:

1/2 cup unsalted butter

1 cup packed brown sugar

1/4 cup heavy cream

1 teaspoon vanilla extract

Pinch of salt

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1. Preheat oven to 325°F and grease bundt pan.

2. Whisk flour, baking powder, and salt together.

3. Cream butter, cream cheese, and sugar until fluffy.

4. Add eggs one at a time, then vanilla.

5. Mix in dry ingredients alternating with milk.

6. Bake 70–80 minutes until golden and toothpick comes out clean.

7. Cool 15 minutes in pan, then remove.

8. Make caramel glaze by simmering butter, brown sugar, cream, vanilla, and salt until smooth.

9. Drizzle glaze over cooled cake.

Ensure all ingredients are at room temperature for best results.

Check for doneness at 65 minutes as ovens vary.

Glaze while warm for a smooth finish.