Ingredients
For the Pound Cake:
- 1½ cups (3 sticks) unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 2½ cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 tsp vanilla extract
- ½ tsp salt
For the Caramel Sauce:
- 1 cup packed light brown sugar
- ½ cup heavy cream
- 4 tbsp unsalted butter
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.
- In a large bowl, cream together butter and cream cheese until smooth. Gradually add sugar and beat until light and fluffy (about 5 minutes).
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Gradually add flour and salt, mixing just until incorporated.
- Pour batter into prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For the caramel sauce: In a saucepan over medium heat, combine brown sugar, butter, and cream. Stir until butter is melted and mixture comes to a boil. Boil gently for 3–5 minutes, stirring constantly. Remove from heat and stir in vanilla and salt.
- Drizzle warm caramel sauce over cooled cake.
Optional: Top with chopped pecans or a dusting of powdered sugar.
Let me know if you’d like a printable version or variations (like apple-caramel or bourbon-infused)!