This decadent pound cake combines the richness of cream cheese, the warm spice of cinnamon rolls, and the sweet crunch of caramel-coated pecans into one irresistible dessert. The buttery, moist cake is swirled with cinnamon sugar, layered with chopped pecans, and finished with a silky caramel-cream cheese glaze that drips beautifully over each slice. Perfect for holidays, brunches, or cozy gatherings, this cake is a showstopper that delivers comfort and indulgence in every bite.
Ingredients
For the Cake Batter
- 1½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
For the Cinnamon-Pecan Swirl
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 cup chopped pecans
- 2 tablespoons melted butter
For the Caramel-Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ½ cup caramel sauce, plus extra for drizzling
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, beat butter and cream cheese together until smooth and creamy.
- Gradually add granulated sugar, beating until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 2: Prepare the Cinnamon-Pecan Swirl
- In a small bowl, mix brown sugar, cinnamon, chopped pecans, and melted butter until crumbly.
Step 3: Layer & Swirl
- Spoon half the cake batter into the prepared pan.
- Sprinkle the cinnamon-pecan mixture evenly over the batter.
- Spoon the remaining batter on top.
- Use a knife or skewer to gently swirl the batter and filling together.
Step 4: Bake & Cool
- Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack.
Step 5: Make the Glaze
- In a medium bowl, beat cream cheese until smooth.
- Gradually add powdered sugar, mixing until fluffy.
- Stir in milk, vanilla extract, and caramel sauce until smooth.
Step 6: Finish & Serve
- Drizzle the caramel-cream cheese glaze over the cooled cake.
- Garnish with extra caramel drizzle and chopped pecans.
- Slice and enjoy!
Why You’ll Love This Recipe
- Rich & Moist: The cream cheese keeps the cake soft and tender.
- Warm & Spiced: The cinnamon-pecan swirl adds a cozy, bakery-style flavor.
- Decadent Glaze: The caramel-cream cheese topping makes every bite irresistible.
Enjoy this Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake, a sweet, spiced, and indulgent dessert that’s perfect for any occasion! 🍰✨
You can explore more variations of this recipe here or here.