🔥 Prep & Preheat

• Preheat your oven to 325°F (163°C).

• Grease and flour a 10-inch bundt pan (or two 9×5-inch loaf pans), tapping out excess flour.

🧈 Make the Cake Batter

1. In a large bowl, beat butter and cream cheese together until smooth and creamy.

2. Gradually add granulated sugar and vanilla, beating until light and fluffy (about 3–4 minutes).

3. Beat in the eggs, one at a time, mixing well after each addition.

4. In a separate bowl, whisk together flour, baking powder, and salt.

5. With the mixer on low, gradually add the dry ingredients to the wet ingredients in three batches, mixing just until combined. (Don’t overmix!)

🥄 Prepare the Cinnamon-Pecan Swirl

• In a small bowl, stir together:

  • Brown sugar

  • Cinnamon

  • Chopped pecans

  • Melted butter

• Mix until crumbly and deliciously fragrant.

🌀 Layer & Swirl

1. Spoon half the cake batter into your prepared pan.

2. Sprinkle the cinnamon–pecan mixture evenly over the batter.

3. Spoon the remaining batter on top.

4. Use a knife or skewer to gently swirl the batter and filling together.

⏳ Bake

• Bake for 60–75 minutes for a bundt cake or 50–60 minutes for loaf cakes.

• The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

• Cool the cake in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.

🍯 Make the Glaze

1. In a medium bowl, beat the softened cream cheese until smooth.

2. Add powdered sugar, milk, and vanilla, and beat until silky.

3. Stir in ½ cup caramel sauce until fully combined.

🎨 Glaze & Finish

• Once the cake is completely cool, drizzle the caramel-cream cheese glaze over the top, letting it drip dramatically down the sides.

• Drizzle with extra caramel sauce and sprinkle with additional chopped pecans if you’re feeling fancy (and trust me, you are).