This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a decadent dessert that combines the rich, buttery texture of pound cake with the warm, spiced flavors of cinnamon rolls and the sweet crunch of caramelized pecans. The cream cheese-infused batter ensures a moist, tender crumb, while the cinnamon sugar swirl adds a comforting depth of flavor.
Topped with a buttery caramel pecan glaze, this cake is perfect for holiday gatherings, brunches, or a cozy weekend treat. Whether served warm with a scoop of vanilla ice cream or enjoyed with a cup of coffee, this dessert is guaranteed to impress.
Ingredients:
For the Cake:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 4 large eggs
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp vanilla extract
For the Cinnamon Swirl:
- ½ cup brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp melted butter
For the Caramel Pecan Glaze:
- ½ cup unsalted butter
- ¾ cup brown sugar
- ¼ cup heavy cream
- 1 cup chopped pecans
Instructions:
1. Prepare the Cake Batter:
Preheat the oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
In a large mixing bowl, beat butter and cream cheese until smooth. Gradually add sugar, mixing until light and fluffy. Beat in eggs, one at a time, ensuring full incorporation.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until smooth. Mix in vanilla extract.
2. Create the Cinnamon Swirl:
In a small bowl, combine brown sugar, cinnamon, and melted butter. Pour half of the cake batter into the prepared pan, then drizzle the cinnamon mixture over it. Add the remaining batter and gently swirl with a knife.
3. Bake the Cake:
Place the pan in the oven and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
4. Make the Caramel Pecan Glaze:
In a saucepan over medium heat, melt butter and stir in brown sugar and heavy cream. Cook for 3-4 minutes, until thickened. Remove from heat and stir in chopped pecans.
5. Glaze and Serve:
Pour the warm caramel pecan glaze over the cooled cake. Let it set before slicing and serving.
Tips & Variations:
- Make It Extra Moist: Add ½ cup sour cream to the batter.
- Try Different Nuts: Swap pecans for walnuts or almonds.
- Make It Gluten-Free: Use gluten-free flour for a gluten-free version.
- Add a Cheesecake Layer: Swirl in sweetened cream cheese for extra richness.
Final Thoughts:
This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a show-stopping dessert, blending warm spices, creamy textures, and a buttery caramel finish. Whether for a special occasion or a casual treat, it’s guaranteed to be a crowd favorite.
Would you like ideas for plating or serving this cake beautifully? 🍰✨
For more variations, check out this recipe or explore a step-by-step guide!