If you adore the comforting warmth of cinnamon rolls, the rich tang of cream cheese, and the irresistible crunch of pecans, then you are in for a serious treat with this Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe. This cake beautifully marries the nostalgic flavors of your favorite cinnamon roll but in a luscious, buttery pound cake form that’s perfect for sharing or savoring slice by slice. With layers of cinnamon swirls, a velvety cream cheese batter, pecan bits baked to perfection, and a generous drizzle of caramel sauce, every bite delivers decadent sweetness and texture in one unforgettable dessert.
Ingredients You’ll Need
The magic of this Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe lies in its simple yet essential ingredients that work harmoniously to create the perfect balance of flavor and texture. Each element, from the soft cream cheese and butter to the aromatic cinnamon and crunchy pecans, plays a crucial role in making this cake truly exceptional.
- All-purpose flour: Provides the structure that holds the cake together with just the right crumb.
- Baking powder: Helps the cake rise and gives it a tender texture.
- Salt: Enhances all the flavors, balancing sweetness wonderfully.
- Cinnamon: Infuses that classic spicy warmth that defines the cinnamon roll character.
- Unsalted butter, softened: Adds richness and moisture, creating a buttery crumb.
- Granulated sugar: Sweetens the cake and helps achieve a light, fluffy texture.
- Cream cheese, softened: Gives the cake its signature tang and decadent creaminess.
- Eggs: Bind ingredients together and contribute to the cake’s tender crumb.
- Vanilla extract: Adds depth and warmth to the overall flavor profile.
- Buttermilk: Keeps the cake moist and adds a slight tang to complement the cream cheese.
- Chopped pecans: Bring crunch and a toasty nutty flavor that contrasts the soft cake.
- Caramel sauce (for drizzling): The final sweet, gooey touch that ties the entire dessert together.
- Brown sugar: Used in the cinnamon swirl to add a deep, molasses-like sweetness.
- Ground cinnamon (for cinnamon swirl): A double dose to maximize that irresistible cinnamon aroma.
- Butter, melted (for cinnamon swirl): Ensures the cinnamon sugar mixture swirls into the batter beautifully.
How to Make Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe
Step 1: Prepare the Oven and Pan
Start off by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly so the cake releases effortlessly after baking. This prep sets the scene for your cake’s perfect rise and shape.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon until they are well mixed. This blend will distribute the spicy cinnamon evenly throughout the cake and give structure to your batter.
Step 3: Cream Butter, Sugar, and Cream Cheese
In a large bowl, beat the softened unsalted butter, granulated sugar, and cream cheese together until the mixture is smooth and creamy. This step is crucial as it creates a fluffy base that will carry the delicate flavors and textures of the cake.
Step 4: Incorporate Eggs and Vanilla Extract
Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure an even, airy batter. Then mix in the vanilla extract, which enhances the overall aroma and flavor depth of this already dreamy cake.
Step 5: Alternate Dry Ingredients and Buttermilk
Gradually add the flour mixture to the wet ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until blended to keep the batter tender and moist without overworking it.
Step 6: Prepare Cinnamon Swirl and Pecan Mixture
In a small bowl, combine brown sugar and ground cinnamon to craft the cinnamon swirl sugar mixture. Separately, mix the melted butter with chopped pecans. These swirls and nuts will bake into the batter to create delightful ribbons of flavor and crunch throughout the cake.
Step 7: Layer and Swirl Batter
Pour half of the cake batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter, followed by half of the pecan and butter mixture. Use a knife to gently swirl these layers together, then add the remaining batter on top. Repeat the sprinkling and swirling with the rest of the cinnamon sugar and pecan mixture. This layering technique creates beautiful marbling and balanced flavor in every slice.
Step 8: Bake the Cake
Bake your cake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Patience here pays off, ensuring the cake sets perfectly.
Step 9: Drizzle with Caramel and Serve
Once fully cooled, generously drizzle caramel sauce over the top of the cake. This final touch adds a gooey, buttery sweetness that takes this dessert to the next level. Slice, serve, and watch everyone swoon over this extraordinary Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe.
How to Serve Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe
Garnishes
To elevate the cake’s presentation and flavor, consider topping slices with a sprinkle of additional toasted pecans or a dollop of whipped cream. A light dusting of powdered sugar or a drizzle more of warm caramel sauce makes each piece look and taste even more indulgent.
Side Dishes
This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe pairs wonderfully with a steaming cup of coffee, a bold black tea, or even a frothy latte. For something extra, serve it alongside fresh berries or a scoop of vanilla bean ice cream for contrast between warm and cold sensations.
Creative Ways to Present
If you’re serving this cake at a gathering, try cutting it into mini slices and placing them on skewers with a few pecans and caramel drizzles for a fun “cake pop” style treat. Alternatively, layer it with whipped cream and caramel in trifle bowls for a stunning dessert display.
Make Ahead and Storage
Storing Leftovers
Leftover cake should be stored in an airtight container at room temperature for up to 3 days. Keeping it covered preserves the moist crumb and prevents the pecans from going stale.
Freezing
You can freeze the cake by wrapping it tightly in plastic wrap and then aluminum foil to protect it from freezer burn. It will keep well for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating
For a fresh-out-of-the-oven experience, warm individual slices in the microwave for 15-20 seconds or pop them in a warm oven at 300°F for about 10 minutes. Adding a drizzle of caramel sauce after reheating ensures that luscious finishing touch.
FAQs
Can I use walnuts instead of pecans?
Absolutely! Walnuts work just as well in this recipe, offering a slightly different but equally delicious nutty crunch that complements the cinnamon and cream cheese beautifully.
Is it possible to make this cake gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free blend that’s suitable for baking, you can enjoy this cake without gluten. Just be sure your baking powder is gluten-free as well.
Can I make the cake without cream cheese?
While cream cheese adds signature richness and tang, you could omit it, but the texture and flavor won’t be quite the same. For best results, stick with cream cheese or try a cream cheese substitute if needed.
How long does the cake stay moist?
This cake remains moist and fresh for about 3 days at room temperature if stored properly. Beyond that, refrigeration or freezing is recommended to preserve moisture and flavor.
Can I use store-bought caramel sauce?
Definitely! Store-bought caramel sauce works wonderfully when drizzled over the cooled cake. Just choose a good-quality caramel for the best taste and texture.
Final Thoughts
There’s truly nothing like the combination of cinnamon, cream cheese, pecans, and caramel in a cozy cake that feels like a warm hug. This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe is one of those desserts you’ll want to keep in your baking rotation for family breakfasts, special occasions, or whenever you need a little sweet comfort. Trust me, once you try it, you’ll be making it again and again—so go ahead and bake it today!
Print
Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a decadent, moist bundt cake that combines the rich flavors of cream cheese and cinnamon rolls with the crunch of chopped pecans and a luscious caramel drizzle. Perfect for dessert or a special occasion, this pound cake features a swirled cinnamon sugar and pecan filling baked into a tender cake, offering a perfect balance of sweetness and texture.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
Cinnamon Swirl and Topping
- ½ cup brown sugar
- 1 tbsp ground cinnamon
- ¼ cup unsalted butter, melted
- 1 cup chopped pecans
- Caramel sauce, for drizzling
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon until well combined. Set this mixture aside.
- Cream butter, sugar, and cream cheese: Using a mixer, beat the softened butter, granulated sugar, and cream cheese together in a large bowl. Continue beating for about 3-4 minutes until the mixture is smooth and creamy with no lumps.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix until combined.
- Combine wet and dry ingredients: Alternately add the dry ingredients and buttermilk to the batter in three parts, starting and ending with the dry ingredients. Mix gently after each addition until just combined to avoid overmixing.
- Prepare cinnamon swirl and pecan mixture: In a small bowl, combine the brown sugar and ground cinnamon. In another small bowl, mix the melted butter with the chopped pecans.
- Layer and swirl batter: Pour half of the cake batter into the prepared pan. Evenly sprinkle half of the cinnamon-sugar mixture over the batter, followed by half of the pecan-butter mixture. Using a knife, gently swirl the cinnamon sugar and pecans into the batter. Repeat by adding the remaining batter, cinnamon sugar, and pecans on top, swirling again to create a marbled effect.
- Bake the cake: Place the pan in the preheated oven and bake for 50-60 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking.
- Cool and serve: Allow the cake to cool in the pan for about 10 minutes, then carefully invert onto a cooling rack to cool completely. Once cooled, drizzle generously with caramel sauce. Slice and enjoy your rich, cinnamon-studded pound cake!
Notes
- Ensure all dairy ingredients (butter, cream cheese, eggs) are at room temperature for a smooth batter.
- Swirling gently will create beautiful cinnamon swirls without overmixing the batter.
- You can substitute walnuts for pecans if preferred.
- Store leftovers covered at room temperature for up to 3 days or refrigerate to extend freshness.
- This cake can be made a day ahead; the flavors develop and deepen overnight.
- For easier slicing, chill the cake slightly before serving.
