This cake is a showstopper. Imagine a buttery, velvety cream cheese pound cake swirled with ribbons of cinnamon sugar, topped with a sticky caramel pecan glaze that drips down the sides like a dream. It’s the perfect fusion of three beloved desserts—pound cake, cinnamon rolls, and pecan caramel pie. Whether served warm with ice cream or sliced for a holiday brunch, this cake is guaranteed to steal the spotli
Ingredients:
For the Cake:
- 1½ cups (3 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ cup buttermilk
- 1 cup chopped pecans (optional)
For the Cinnamon Swirl:
- ½ cup packed brown sugar
- 2 tbsp ground cinnamon
- 2 tbsp melted butter
For the Caramel Pecan Glaze:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- 1 cup chopped pecans, toasted
Instructions:
1. Prepare the Cinnamon Swirl
- In a small bowl, mix the brown sugar, cinnamon, and melted butter until it forms a thick paste. Set aside.
2. Make the Pound Cake Batter
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and cinnamon.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
- Fold in chopped pecans if using.
3. Layer the Cake
- Pour half of the batter into the prepared bundt pan.
- Spoon the cinnamon swirl mixture over the batter and gently swirl with a knife.
- Pour the remaining batter on top and smooth the surface.
4. Bake
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
5. Make the Caramel Pecan Glaze
- In a saucepan over medium heat, melt the butter.
- Stir in brown sugar and cream. Bring to a gentle boil and cook for 2–3 minutes, stirring constantly.
- Remove from heat and stir in vanilla and toasted pecans.
- Let cool slightly, then pour over the cooled cake.
Tips & Variations:
- Make ahead: This cake tastes even better the next day as the flavors meld.
- Add apples: Fold in diced apples for a fall-inspired twist.
- Serve warm: Slightly reheat slices and top with vanilla ice cream for a dessert that rivals any restaurant offering.
Why You’ll Love It:
- Moist and rich: Cream cheese and buttermilk create a tender, melt-in-your-mouth crumb.
- Swirled with flavor: The cinnamon sugar ribbon adds warmth and depth.
- Topped with decadence: The caramel pecan glaze is buttery, nutty, and unforgettable.
This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is more than just a dessert—it’s a celebration of comfort, indulgence, and nostalgia. Whether you’re baking for a holiday, a potluck, or just because, this cake will have everyone asking for seconds—and the recipe.
Inspired by Recipes Tasteful and Kitchen Momy.