Name: Caramel Cream Cheese Pound Cake
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 1/2 cups (3 sticks) unsalted butter, softened; 1 (8 oz) package cream cheese, softened; 3 cups granulated sugar; 6 large eggs; 3 cups all-purpose flour; 1/4 teaspoon salt; 1 tablespoon pure vanilla extract; 1/2 cup unsalted butter (for caramel glaze); 1 cup packed brown sugar; 1/4 cup whole milk or heavy cream; 1 teaspoon vanilla extract (for caramel glaze); Pinch of salt (for caramel glaze)

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A rich and velvety dessert, this Caramel Cream Cheese Pound Cake blends the smooth tang of cream cheese with the deep sweetness of homemade caramel glaze. Baked to golden perfection in a bundt pan, it’s a show-stopping cake I love to serve during the holidays, for special occasions, or any time I’m in the mood for something truly indulgent.

Caramel Cream Cheese Pound Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 ½ cups (3 sticks) unsalted butter, softened

1 (8 oz) package cream cheese, softened

3 cups granulated sugar

6 large eggs

3 cups all-purpose flour

¼ teaspoon salt

1 tablespoon pure vanilla extract

For the Caramel Glaze:

½ cup unsalted butter

1 cup packed brown sugar

¼ cup whole milk or heavy cream

1 teaspoon vanilla extract

Pinch of salt

Directions

I preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt pan thoroughly.

In a large mixing bowl, I cream the butter and cream cheese together until smooth and fluffy.

I gradually add the sugar, beating well after each addition.

I add the eggs one at a time, mixing just until incorporated after each one.

I sift the flour and salt together, then slowly add them to the wet ingredients, beating on low speed.

I stir in the vanilla extract.

I pour the batter into the prepared bundt pan and smooth the top.

I bake the cake for 80–90 minutes, until a toothpick inserted in the center comes out clean.

I let the cake cool in the pan for 15–20 minutes, then carefully invert it onto a wire rack to cool completely.

To Make the Caramel Glaze:

In a small saucepan, I melt the butter over medium heat.

I stir in the brown sugar and milk, whisking constantly.

I bring the mixture to a gentle boil, then reduce the heat and simmer for 2–3 minutes.

I remove it from the heat and stir in the vanilla and a pinch of salt.

I let the glaze cool for 5–10 minutes, then drizzle it generously over the cooled cake.

Servings and timing

Servings: 12

Prep Time: 20 minutes

Cook Time: 85 minutes

Total Time: 1 hour 45 minutes

Calories: Approximately 560 kcal per serving

Variations

I sometimes use brown butter in the caramel glaze for a deeper, nuttier flavor.

For a nutty crunch, I fold in ½ cup chopped pecans or walnuts into the batter before baking.

If I want a bit of spice, I add a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients.

For a salted caramel twist, I sprinkle flaky sea salt over the glaze just before it sets.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To freeze, I wrap the cake tightly in plastic wrap and foil, then store it for up to 3 months. When ready to enjoy, I thaw it in the refrigerator overnight. To reheat slices, I microwave them for 10–15 seconds — just enough to make them soft and warm without melting the glaze too much.

FAQs

How do I keep the cake from sticking to the bundt pan?

I always grease and flour the pan thoroughly, making sure to get into every crevice. Sometimes I use a baking spray that contains flour for extra insurance.

Can I use low-fat cream cheese in this recipe?

I prefer full-fat cream cheese for the best texture and richness, but low-fat can work in a pinch — the cake just might be slightly less dense and flavorful.

Can I make this cake ahead of time?

Yes, I often bake it a day in advance. It actually tastes better the next day after the flavors have had time to develop.

Can I use store-bought caramel sauce instead of homemade?

I recommend making the homemade caramel glaze because it adds so much flavor, but if I’m short on time, a high-quality store-bought caramel sauce can be a convenient alternative.

What can I serve with this cake?

I like to serve it with a scoop of vanilla ice cream or a dollop of whipped cream if I want to make it extra special. It’s also delicious on its own with a cup of coffee or tea.

Conclusion

This Caramel Cream Cheese Pound Cake is a dessert I come back to again and again. The combination of rich cream cheese and buttery caramel is simply irresistible, and the dense, moist crumb makes every bite satisfying. Whether it’s for a holiday, a party, or a quiet evening at home, this cake never disappoints — and once I make it, it’s always gone before I know it.

Recipe:

Caramel Cream Cheese Pound Cake

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Author: Cheryl
Total Time: 1 hour 45 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

A rich and velvety Caramel Cream Cheese Pound Cake featuring a moist cream cheese crumb and topped with a buttery homemade caramel glaze. Perfect for holidays or special occasions.

Instructions

Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt pan thoroughly.
Cream the butter and cream cheese together in a large mixing bowl until smooth and fluffy.
Gradually add the sugar, beating well after each addition.
Add the eggs one at a time, mixing just until incorporated after each one.
Sift the flour and salt together, then slowly add them to the wet ingredients, beating on low speed.
Stir in the vanilla extract.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 80–90 minutes, until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
To make the caramel glaze, melt the butter in a small saucepan over medium heat.
Stir in the brown sugar and milk, whisking constantly.
Bring the mixture to a gentle boil, then reduce heat and simmer for 2–3 minutes.
Remove from heat and stir in vanilla and a pinch of salt.
Let the glaze cool for 5–10 minutes, then drizzle over the cooled cake.