Caramel Cream Cheese Cinnamon Roll Pound Cake

3️⃣ Layer and Bake

1. Pour half of the batter into the prepared bundt pan and smooth the top.
2. Sprinkle the cinnamon sugar mixture evenly over the batter.
3. Top with the remaining batter and gently swirl with a knife for a marbled effect.
4. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
5. Let cool in the pan for 15–20 minutes before inverting onto a wire rack to cool completely.

4️⃣ Finish with Caramel Glaze

• Warm the caramel sauce slightly if needed. Drizzle over the cooled cake.
• For a thinner glaze, mix in a tablespoon of heavy cream.

📏 Recipe Details

• Prep Time: 20 minutes
• Bake Time: 60–70 minutes
• Total Time: ~1 hour 30 minutes
• Servings: 12–14

💡 Tips

• Use room temperature ingredients for a smoother, more even batter.
• Don’t overmix once the flour is added — it can make the cake dense.
• Wrap leftovers tightly and store at room temp for 2 days or refrigerate for up to 5 days.

Moist, rich, and filled with swirls of cinnamon and caramel, this pound cake is as indulgent as it gets. Serve it warm with coffee or chilled for an extra-fudgy texture. 🍰🍯