Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe

Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a show-stopping dessert that fuses the rich, dense texture of a classic pound cake with the warm, spiced swirl of a cinnamon roll and the indulgent crunch of a caramel pecan topping. The cream cheese in the batter adds a velvety richness, while the cinnamon-sugar swirl creates ribbons of flavor in every slice. Finished with a buttery caramel glaze and toasted pecans, this cake is perfect for holidays, brunches, or any time you want to impress with minimal fuss and maximum flavor.


Ingredients:

For the Cake:

  • 1½ cups (3 sticks) unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2½ cups granulated sugar
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

For the Cinnamon Swirl:

  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon

For the Caramel Pecan Glaze:

  • ½ cup unsalted butter
  • 1 cup brown sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans, toasted

Instructions:

1. Preheat and Prepare

  • Preheat oven to 325°F (163°C).
  • Grease and flour a 10-inch Bundt pan or tube pan.

2. Make the Cake Batter

  • In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy (about 4–5 minutes).
  • Add eggs one at a time, beating well after each addition.
  • Mix in vanilla extract.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing just until combined.

3. Layer with Cinnamon Swirl

  • In a small bowl, mix brown sugar and cinnamon.
  • Pour half of the batter into the prepared pan.
  • Sprinkle the cinnamon-sugar mixture evenly over the batter.
  • Pour the remaining batter on top and smooth the surface.

4. Bake

  • Bake for 70–80 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.
  • Add brown sugar and stir until dissolved.
  • Bring to a gentle boil for 2 minutes, then remove from heat.
  • Stir in heavy cream and vanilla until smooth.
  • Fold in toasted pecans.

6. Glaze the Cake

  • Once the cake is fully cooled, spoon the warm caramel pecan glaze over the top.
  • Let the glaze set slightly before slicing and serving.

Tips for Success:

  • Use room temperature ingredients for a smooth, even batter.
  • Don’t overmix once the flour is added—this keeps the cake tender.
  • Toast the pecans for deeper flavor and crunch.
  • Make ahead: This cake tastes even better the next day as the flavors meld.

Why You’ll Love It:

  • Three desserts in one: Pound cake, cinnamon roll, and pecan caramel all in one bite.
  • Rich and moist: Cream cheese adds unbeatable texture and flavor.
  • Perfect for any occasion: Elegant enough for holidays, easy enough for everyday indulgence.
  • Crowd-pleaser: A guaranteed hit at brunches, potlucks, or family dinners.

Would you like a version with apple chunks or a maple glaze twist next?

You can find the full inspiration and original recipe on Kitchen Momy.

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