Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe

Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a decadent dessert that combines the best elements of cinnamon rolls, pound cake, and caramel pecan topping. This rich and buttery cake features a tender cream cheese base, swirls of cinnamon sugar, and a luscious caramel glaze topped with crunchy pecans. Perfect for holidays, family gatherings, or any special occasion, this cake is a showstopper that delights with its layers of flavor and texture. The warm spices and gooey caramel make it a comforting treat that’s as beautiful as it is delicious.

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 and Topping:

• ½ cup caramel sauce
• ½ cup cream cheese glaze (made with cream cheese, powdered sugar, and milk)
• ½ cup chopped or whole pecans

Instructions:

Step 1: Prepare the Oven and Pan

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

Step 2: Make the Pound Cake Batter

1. In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. Stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 3: Create the Cinnamon Swirl

1. In a small bowl, mix the brown sugar and ground cinnamon.
2. Pour half of the cake batter into the prepared Bundt pan.
3. Sprinkle the cinnamon sugar mixture evenly over the batter.
4. Top with the remaining cake batter, spreading it evenly.

Step 4: Bake the Cake

1. Bake the cake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow the cake to cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.

Step 5: Add the Glaze and Toppings

1. Drizzle the cooled cake with caramel sauce and cream cheese glaze.
2. Sprinkle chopped or whole pecans generously over the top.
3. For added flavor, toast the pecans before sprinkling them on the cake.

Step 6: Serve

1. Slice and serve the Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake as a dessert or a sweet treat with coffee or tea.
2. Enjoy the rich, buttery flavor and the delightful combination of cinnamon, caramel, and pecans.

Tips:

• Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Warm individual slices in the microwave for 10 seconds to recreate the fresh-baked experience.
• For an extra indulgent touch, serve with a scoop of vanilla ice cream.

This cake is a true celebration of flavors and textures, making it a memorable addition to any dessert table. Whether you’re baking for a special occasion or simply treating yourself, this recipe is sure to impress!