Description
A rich and moist pound cake infused with creamy caramel and cream cheese, perfect for any occasion.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup caramel sauce
Instructions
- Preheat the oven to 325°F (163°C).
- In a large bowl, cream together the cream cheese and butter until smooth.
- Add the sugar and beat until fluffy.
- Mix in the eggs one at a time, ensuring each is fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the caramel sauce.
- Pour the batter into a greased bundt pan.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- For an extra touch, drizzle additional caramel sauce on top before serving.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Caramel Cream Cheese Pound Cake, dessert, cake, pound cake, caramel