This Caramel Cream Cheese Pound Cake is buttery and velvety with a tight crumb, thanks to cream cheese in the batter. Finished with a smooth caramel glaze, it’s perfect for holidays, tea time, or when you want a truly indulgent dessert.
⏱ Prep Time
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Prep: 20 minutes
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Bake: 75–85 minutes
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Cool: 1 hour
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Total: ~2½ hours
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Servings: 12 slices
🍳 Ingredients
Cake
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1½ cups unsalted butter, softened
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8 oz (225 g) cream cheese, softened
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3 cups granulated sugar
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6 large eggs, room temperature
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3 cups all-purpose flour
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½ tsp salt
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1 tsp vanilla extract
Caramel Glaze
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½ cup brown sugar
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¼ cup unsalted butter
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¼ cup heavy cream
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1 tsp vanilla extract
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Pinch of salt
👩🍳 Instructions
1. Prepare the Pan
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Preheat oven to 165°C (325°F).
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Grease and flour a bundt or tube pan.
2. Cream Butter & Cream Cheese
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Beat butter and cream cheese together until smooth and fluffy (3–4 minutes).
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Gradually add sugar; beat until light and creamy.
3. Add Eggs
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Add eggs one at a time, beating well after each addition.
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Mix in vanilla.
4. Add Dry Ingredients
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Sift together flour and salt.
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Add to batter gradually on low speed until just combined.
5. Bake
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Pour batter into pan and smooth the top.
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Bake 75–85 minutes, or until a toothpick inserted comes out clean.
6. Cool
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Cool in pan 15 minutes, then invert onto a wire rack.
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Cool completely before glazing.
🍯 Caramel Glaze
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In a saucepan, melt butter over medium heat.
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Add brown sugar and cream; stir constantly.
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Bring to a gentle boil and cook 2–3 minutes until thickened.
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Remove from heat, stir in vanilla and salt.
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Spoon warm glaze over cooled cake.
🎂 Texture & Taste
✔ Dense but moist
✔ Rich, buttery crumb
✔ Deep caramel flavor
✔ Bakery-style finish
⭐ Tips & Variations
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Extra caramel: Add caramel bits to the batter
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Nutty: Sprinkle toasted pecans on glaze
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No glaze: Dust with powdered sugar
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Mini loaves: Bake 45–50 minutes
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Perfect slices: Chill 30 minutes before cutting
📊 Nutrition (Approx per slice)
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Calories: 480
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Carbs: 58g
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Fat: 26g
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Protein: 6g