Honeybun Cheesecake Poundcake🍯

Hey yall! I saw this on instagram and really wanted to make it. It was a little challenging but that was mostly due to the fact that I overfilled my bundt pan. Hope you all enjoy the video and don’t forget to like, comment, and subscribe!
First I added my sugar and butter to my mixing bowl, then I added my wet ingredients for the batter. Once it was smooth I added my sour cream and set it to the side. I next worked on my cream cheese mixture. I added all the ingredients then mixed them well. I did warm my cream cheese in the microwave for a minute to soften it and make mixing easier. I didn’t show it, but next I mixed light brown sugar and cinnamon together. I then greased my bundt pan and started to layer the pan. I put this in the oven on 325 for an hour and 45 minutes. While I waited I made the icing. Once out of the oven I let it cool completely before adding the icing.
Ingredients:
Honeybun pound cake: 2 sticks salted butter room temp, 1/2 cup of canola oil, 3 cups sugar, 6 eggs room temp, 3 tsp pure vanilla extract, 1 cup sour cream, 1/2 tsp of baking powder, 3 cups of all purpose flour, & 1 cup of milk.
White chocolate cheesecake: 2 blocks cream cheese at room temp, 1/2 cup & 2 tbsp of sugar, 1 tbsp of all purpose flour, 1 tbsp of heavy whipping cream, 2 eggs room temp, 1 tsp of pure vanilla extract, 1/2 cup of white chocolate chips melted.
Cinnamon swirl: 1 1/2 cup brown sugar & 2 tbsp of cinnamon.
Icing/glaze: 2 cups powdered sugar, 2 tsp pure vanilla extract, 1 tsp butter extract, 2 tbsp french vanilla coffee creamer, 2 tbsp heavy whipping cream.