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.