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Cream Cheese Pound Cake with Caramel Sauce

CREAM CHEESE POUND CAKE w/ Caramel sauce

 

This cake is not just a dessert; it’s an experience, perfect for indulging or sharing.

  • Total Time: 1 hour 40 minutes
  • Yield: 12 1x

Ingredients

Scale

For the Cake:

  • 1 1/2 cups unsalted butter, softened
  • 1 (8 oz) package cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon vanilla extract

For the Caramel Sauce:

 

  • 1 cup brown sugar
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

 

  1. Prepare the Oven and Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
  2. Cream the Butter and Cheese: In a large bowl, cream together the butter, cream cheese, and granulated sugar until light and fluffy.
  3. Add Eggs and Flour: Add the eggs one at a time, beating well after each addition. Gradually mix in the flour until just combined. Stir in the vanilla extract.
  4. Bake the Cake: Pour the batter into the prepared bundt pan. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  6. Make the Caramel Sauce: In a saucepan, combine brown sugar, heavy cream, butter, and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes until thickened. Remove from heat and stir in vanilla extract.
  7. Serve with Sauce: Drizzle the warm caramel sauce over the cooled cake before serving.
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes