Description
Indulge in the ultimate dessert mashup with this Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake! A rich, buttery pound cake infused with a cinnamon-pecan swirl and topped with luscious caramel glaze. Perfect for holidays, brunches, or any sweet craving—no yeast required! Keywords: cream cheese pound cake, cinnamon roll cake, pecan caramel dessert.
Ingredients
- For the Cake:
- 1 ½ cups (3 sticks) butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tsp vanilla extract
- For the Cinnamon Swirl:
- ½ cup brown sugar
- 1 ½ tbsp cinnamon
- 1 cup chopped pecans, toasted
- For the Caramel Glaze:
- ½ cup caramel sauce (store-bought or homemade)
- 2 tbsp heavy cream
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan.
- Beat softened butter and cream cheese until smooth.
- Add sugar gradually and beat until light and fluffy.
- Add eggs one at a time, beating well after each.
- Stir in vanilla extract.
- Add flour gradually and mix until just combined.
- In a separate bowl, combine brown sugar, cinnamon, and toasted pecans.
- Pour half of the batter into the pan. Sprinkle cinnamon-pecan mixture on top.
- Add remaining batter, smooth top.
- Bake 75–85 minutes or until a toothpick comes out clean.
- Cool in pan 15 minutes, then invert onto a wire rack.
- Warm caramel sauce with cream and drizzle over cooled cake.
Notes
- Toasting pecans enhances their flavor—simply heat in a dry skillet for 3 minutes.
- Store airtight at room temp for 3 days or refrigerate for up to a week.
- Freezer-friendly: wrap tightly and freeze for up to 3 months.
- Reheat slices in microwave for 15–20 seconds.
- Can be made in two loaf pans instead of a Bundt pan.
