Indulge in the ultimate dessert experience with this Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake. Combining the rich, buttery texture of a classic pound cake with the warm flavors of cinnamon rolls, this cake is swirled with a cinnamon-sugar mixture and topped with a luscious caramel glaze and crunchy pecans. Perfect for holidays, special occasions, or a cozy treat, this cake is sure to impress.

Why You’ll Love This Recipe

Rich Flavor: The combination of cream cheese, cinnamon, and caramel creates a decadent taste.
Moist Texture: Cream cheese and butter ensure a moist and tender crumb.
Visual Appeal: The cinnamon swirl and caramel drizzle make for an eye-catching presentation.
Versatility: Suitable for various occasions, from family gatherings to festive celebrations.

Ingredients Breakdown

For the Pound Cake Base:

1½ cups unsalted butter, softened – Delivers moisture and a rich, buttery flavor.
1 (8 oz) package cream cheese, softened – Adds tang and a dense, creamy texture.
3 cups granulated sugar – Sweetens and stabilizes the cake.
6 large eggs – Provide structure and richness.
3 cups all-purpose flour – The main structure for the pound cake.
½ tsp baking powder – Offers a subtle lift.
¼ tsp salt – Balances the sweetness.
1 tbsp vanilla extract – Enhances the cake’s warm, comforting flavor.

For the Cinnamon Swirl:

½ cup brown sugar – Adds a deep, molasses-like sweetness.
2 tsp ground cinnamon – The classic, warm spice that gives the “cinnamon roll” effect.

For the Toppings:

½ cup chopped pecans – Brings a nutty crunch and beautiful finish.
½ cup caramel sauce – Adds gooey, buttery sweetness on top.
½ cup cream cheese icing – A smooth, tangy finish (store-bought or homemade).

Tips and Tricks

Room Temperature Ingredients: Ensure butter and cream cheese are softened for a smooth batter.
Avoid Overmixing: Mix just until ingredients are combined to maintain a tender crumb.
Check for Doneness: Use a toothpick to test the center of the cake; it should come out clean.
Cooling: Allow the cake to cool completely before adding toppings to prevent melting.

Variations and Customizations

Nut Alternatives: Substitute pecans with walnuts or almonds.
Flavor Twists: Add a teaspoon of maple or almond extract for a different flavor profile.
Fruit Additions: Incorporate chopped apples or raisins into the batter for added texture.

Pairing Suggestions

Beverages: Pair with coffee, chai tea, or a glass of milk.
Sides: Serve with fresh fruit or a scoop of vanilla ice cream for an indulgent dessert.

Storage Instructions

Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keep refrigerated for up to a week; bring to room temperature before serving.
Freezing: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.

Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Author: easysweetmeal
Total Time: 1 hour 45 minutes
Yield: 12 servings

Print Recipe

Description

This rich and buttery pound cake blends the decadence of cinnamon rolls with the tang of cream cheese and the crunch of pecans. Swirled with brown sugar cinnamon and topped with gooey caramel and luscious icing, it’s a stunning dessert that steals the spotlight at any gathering.

Ingredients

1½ cups (3 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 tbsp vanilla extract
½ cup brown sugar
2 tsp ground cinnamon
½ cup chopped pecans
½ cup caramel sauce
½ cup cream cheese icing (store-bought or homemade)

Instructions

1. Preheat and Prepare the Pan

Preheat your oven to 325°F (163°C).
Grease and flour a Bundt pan to prevent sticking.

2. Make the Cake Batter

In a large bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.

3. Prepare the Cinnamon Swirl

In a small bowl, mix the brown sugar and cinnamon until well combined.

4. Assemble the Cake

Pour half of the batter into the prepared Bundt pan.
Sprinkle the cinnamon-sugar mixture evenly over the batter.
Pour the remaining batter over the cinnamon layer.

5. Bake the Cake

Bake in the preheated oven for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

6. Add the Toppings

Once the cake has cooled, drizzle with cream cheese icing and warm caramel sauce.
Sprinkle chopped pecans over the top.

Notes

Ingredient Quality: Use high-quality butter and pure vanilla extract for the best flavor.
Caramel Sauce: Homemade or store-bought caramel sauce can be used; warm slightly before drizzling.
Cream Cheese Icing: For homemade icing, beat together 4 oz cream cheese, 1 cup powdered sugar, 1 tsp vanilla extract, and 2 tbsp milk until smooth.

Prep Time: 20 minutes
Cook Time: 75–85 minutes
Category: Dessert
Method: Baking
Cuisine: American