Can I use low-fat cream cheese instead of regular cream cheese?

Yes, you can use low-fat cream cheese, but the texture and flavor may differ slightly.

How do I store leftovers?

Once cooled, store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.

Absolutely! Wrap slices tightly in plastic wrap and place them in a freezer-safe bag. They can last for about three months in the freezer.

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Preheat your oven to 325°F (163°C).
Cream the softened butter and cream cheese until smooth.
Gradually add the granulated sugar, mixing until well combined.
Add the eggs one at a time, mixing after each addition until fully incorporated.
Fold in the pecans, cinnamon, and vanilla extract.
Pour the batter into a greased bundt pan or loaf pan.
Bake for 60-70 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool before serving and drizzle with caramel sauce.

Substitute half the sugar for brown sugar for a deeper flavor. Layer pecans throughout the batter for even distribution.