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Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 34 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://slsrecipes.com/pecan-caramel-cinnamon-roll-cream-cheese-pound-cake-recipe-2/