Easy Caramel Cream Cheese Cinnamon Roll Pound Cake

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups sugar
• 8 oz cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 4 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 1 cup sugar
• 1/2 cup heavy cream
• 1/4 cup butter
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy, about 3-5 minutes.
3. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture, mixing just until combined.
5. To prepare the cinnamon swirl, combine brown sugar, cinnamon, and melted butter in a bowl. Stir until well mixed.
6. Pour half of the pound cake batter into the prepared bundt pan. Drizzle half of the cinnamon mixture over the batter. Use a knife to swirl the cinnamon mixture through the cake batter. Repeat with remaining batter and cinnamon mixture.
7. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
8. While the cake bakes, prepare the caramel sauce. Heat sugar in a medium saucepan over medium heat, stirring constantly until it melts into a thick amber liquid. Add butter and stir until combined. Slowly drizzle in heavy cream while continuing to stir. Remove from heat and stir in vanilla extract. Allow the sauce to cool slightly before using.