Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Indulge in this rich, buttery cake that combines the best of cinnamon rolls and pound cake, layered with cream cheese and topped with gooey caramel and crunchy pecans. It’s a showstopper dessert that’s perfect for holidays, parties, or any sweet craving!

Ingredients

For the Pound Cake:

• 1 ½ cups (3 sticks) unsalted butter, softened

• 8 oz cream cheese, softened

• 2 cups granulated sugar

• 6 large eggs

• 1 tablespoon vanilla extract

• 3 cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon salt

For the Cinnamon Swirl:

• ¾ cup brown sugar

• 2 tablespoons ground cinnamon

For the Glaze & Topping:

• ½ cup caramel sauce

• ½ cup cream cheese glaze (cream cheese + powdered sugar + milk)

• ½ cup chopped or whole pecans

How to Make It

1. Prepare the Oven and Pan

Preheat your oven to 325°F (160°C). Grease and flour a Bundt cake pan.

2. Make the Pound Cake Batter

In a large bowl, cream together the softened butter, cream cheese, and sugar until fluffy. Add eggs one at a time, then stir in vanilla extract. In a separate bowl, mix flour, baking powder, and salt. Gradually blend the dry ingredients into the wet ingredients until fully incorporated.

3. Create the Cinnamon Swirl

In a small bowl, combine brown sugar and cinnamon. Pour half the batter into the pan, sprinkle the cinnamon mixture evenly, then top with the remaining batter.

4. Bake

Bake for 1 hour to 1 hour 15 minutes, or until a toothpick comes out clean. Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

5. Add the Glaze and Toppings

Drizzle with caramel sauce and cream cheese glaze, then scatter the pecans generously on top. Chill slightly for the glaze to set, or serve warm for extra gooeyness!

Pro Tips

• For added flavor, toast the pecans before sprinkling them.

• Store leftovers in an airtight container for up to 4 days.

• Warm up slices for 10 seconds in the microwave to recreate the fresh-baked experience!

For more details, visit the full recipe

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