Caramel Cream Cheese Pound Cake

If you’re here for a rich, buttery, fall-applause-worthy dessert, let me just say: thank you for trusting me with your sweet tooth today! This Caramel Cream Cheese Pound Cake is a true showstopper—dense and moist with a velvety crumb and that perfect hit of tang from cream cheese, all cloaked in a buttery, gooey caramel glaze. It’s one of those cakes that feels like home the moment it hits your fork.

What is Caramel Cream Cheese Pound Cake?

This pound cake recipe marries the richness of a traditional Southern pound cake with the silky luxury of cream cheese and the deep, buttery sweetness of caramel. We’re talking thick slices that melt on your tongue, the kind of dessert that doesn’t need much fanfare because the flavors are already singing!

It’s perfect for Sunday dinner, holiday tables, bake sales, or just a well-earned treat on a rainy day. Honestly? It’s pound cake perfection—just elevated.

Reasons to Love This Caramel Cream Cheese Pound Cake

• Rich and flavorful: Every bite is buttery, tangy, and kissed with caramel.
• Incredibly moist: Thanks to the cream cheese, this cake has a soft, plush interior.
• Make-ahead friendly: In fact, it’s even better the next day!
• Versatile: Dress it up with fruit or keep it simple with coffee or tea.
• Freezer-friendly: Yep, you can absolutely freeze slices for later.

What Does Caramel Cream Cheese Pound Cake Taste Like?

Imagine the dense crumb of a classic pound cake, but with the tang of cheesecake and the buttery kiss of caramel. The cake itself isn’t overly sweet, which balances beautifully with the homemade caramel glaze that drips down the sides like a dream.

The caramel becomes slightly chewy on the edges, the top gets a little crackly, and the inside remains tender and lush. Anything but boring!!

Benefits of This Recipe

• Comforting and nostalgic – A modern twist on a Southern classic.
• No mixer required for the glaze – Just a saucepan and some stirring.
• Shelf-stable ingredients – You probably have most of them already.
• Perfect for gifting – Who wouldn’t want a slice of this?

Ingredients

For the Pound Cake:

• 1 ½ cups (3 sticks) unsalted butter, room temperature
• 8 oz cream cheese, room temperature
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 1 tbsp vanilla extract
• 3 cups all-purpose flour
• ½ tsp salt

For the Caramel Glaze:

• ½ cup unsalted butter
• 1 cup packed light brown sugar
• ¼ cup milk or heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Tools You’ll Need

• 10-inch Bundt or tube pan (greased and floured!)
• Electric mixer or stand mixer
• Medium saucepan (for the caramel)
• Cooling rack
• Spatula
• Measuring cups and spoons

Ingredient Swaps and Additions

• Add chopped pecans or walnuts to the batter for extra texture.
• Use almond or maple extract instead of vanilla for a fun flavor twist.
• Swap the caramel glaze with a chocolate ganache for a decadent spin.
• Add a dash of cinnamon to the caramel glaze for warm spice vibes.

How to Make Caramel Cream Cheese Pound Cake

Step-by-Step Instructions

1. Prep the pan & oven.
Preheat oven to 325°F (165°C). Grease and flour your Bundt pan well—this cake loves to stick if you skip this!

2. Cream the butter and cream cheese.
In a large mixing bowl, beat butter and cream cheese until smooth and fluffy (about 3-4 minutes).

3. Add the sugar.
Gradually add in the sugar and continue beating until light and fluffy—this step adds air for a tender crumb!

4. Add eggs one at a time.
Beat in each egg until fully incorporated before adding the next.

5. Add vanilla.
Mix in the vanilla extract.

6. Add flour and salt.
Sift together flour and salt, then gradually add to the wet mixture. Mix just until combined—don’t overmix!

7. Bake.
Pour batter into your prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted comes out clean.

8. Cool.
Let it cool in the pan for 15–20 minutes, then carefully flip onto a wire rack to cool completely.

9. Make the caramel glaze.
In a saucepan, melt butter over medium heat. Add brown sugar and milk, stirring constantly. Let it boil for 1–2 minutes, then remove from heat and stir in vanilla and salt. Cool slightly.

10. Glaze it up!
Once the cake is cool, pour the warm caramel glaze over the top. Let it drip down the sides—it’s beautiful and delicious.

What to Serve with This Pound Cake

• A scoop of vanilla or butter pecan ice cream
• Fresh berries or sautéed apples
• Hot coffee, chai, or spiced tea
• A drizzle of extra caramel or a dollop of whipped cream

Tips for Perfect Pound Cake

• Use room temperature ingredients to ensure everything blends smoothly.
• Don’t rush the creaming stage—this is where the magic starts!
• Avoid overmixing once the flour is added; we want tenderness, not toughness.
• Let the cake cool before glazing so it doesn’t slide off completely.
• Use light brown sugar for the glaze unless you want a deeper molasses flavor (dark brown sugar).

How to Store Caramel Cream Cheese Pound Cake

• Room Temp: Store covered at room temp for up to 3 days.
• Refrigerate: Lasts up to 7 days when covered tightly.
• Freeze: Wrap individual slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge or microwave gently.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! In fact, it’s even better the next day as the flavors settle.

Can I use low-fat cream cheese?

It’s not recommended—full-fat cream cheese gives the best flavor and structure.

Can I use a loaf pan?

This recipe is best suited for a Bundt or tube pan due to the amount of batter. If you want to try loaf pans, divide the batter between two and monitor bake time carefully.

My cake stuck to the pan—what happened?

Be sure to grease and flour your pan thoroughly, and don’t skip the cooling step before unmolding.

Conclusion

There’s something timeless about a really good pound cake—and this Caramel Cream Cheese Pound Cake? It’s that, and then some. Velvety inside, golden and buttery outside, and finished with a luscious caramel glaze that’s just begging to be licked off the plate. I promised you versatile, and here’s proof!

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