Bring cream cheese, butter, and eggs to room temperature.
Grease and flour a 10-inch Bundt or tube pan. Heat oven to 300 degrees
In mixer, cream butter, cream cheese and sugar until smooth.
Add eggs, one at a time, beating after each addition.
Add flour, one cup at a time.
Add vanilla extract.
Pour batter into prepared pan, then sprinkle pecans and brown sugar
on top (a cup or little more of each). Lightly press into the batter.
Bake for 1 hour and 15 minutes. (You may want to tent the top with foil
to keep the nuts from scorching.)
Increase the temperature to 325 degrees F and bake for an additional 30
minutes. Test the cake with a fork or wooden skewer to check for doneness.
The utensil should come out dry and clean (no batter). Bake 5 more minutes
if not quite done.
Remove from the oven and allow a few minutes to cool before removing
from pan. When you invert onto a plate, you may lose a few nuts, but most
will bake into the top layer of crust. Then, turn the pecan pie pound cake
onto another plate so that the nuts are on top. Drizzle with jar of caramel
ice cream topping. Heat from the cake will make the caramel melt over the
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