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Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 23 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12–14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a decadent dessert that combines the rich flavors of cream cheese pound cake with the sweet swirls of caramel and cinnamon pecans. Perfectly moist and packed with a delightful cinnamon pecan crumble and caramel drizzle, this Bundt cake is a crowd-pleaser for holidays or any special occasion.

Ingredients

Cake Batter

  • 1½ cups unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2¾ cups granulated sugar
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon

Cinnamon Pecan Filling

  • 1 cup chopped pecans
  • ¾ cup light brown sugar, packed

Toppings

  • 1 cup caramel sauce (plus more for drizzling)
  • Nonstick baking spray with flour

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Thoroughly grease a 12-cup Bundt pan with nonstick baking spray that contains flour to prevent sticking and ensure an even bake.
  2. Cream Butter, Cream Cheese and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter, cream cheese, and granulated sugar until the mixture is light, fluffy, and well combined, which usually takes about 3-5 minutes.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after adding each egg to ensure full integration. Then mix in the vanilla extract for flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon until evenly blended. This ensures even distribution of rising agents and spices.
  5. Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing which could toughen the cake.
  6. Prepare Pecan Mixture: In a small bowl, mix together the chopped pecans and light brown sugar to create the cinnamon pecan filling.
  7. Layer Batter and Filling: Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle half of the pecan and brown sugar mixture over the batter, then drizzle half of the caramel sauce over that layer. Repeat with the remaining batter, pecan mixture, and caramel sauce, creating two layers. Use a knife to swirl the layers gently if desired for a marbled effect.
  8. Bake the Cake: Place the Bundt pan in the oven and bake for 75 to 85 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
  9. Cool the Cake: Once baked, let the cake cool in the pan on a wire rack for 15 minutes. Then carefully invert the cake onto the rack and allow it to cool completely.
  10. Serve and Garnish: Before serving, drizzle extra caramel sauce over the cooled cake slices for added richness and flavor.

Notes

  • Store the cake covered at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
  • For the best flavor and texture, warm individual slices slightly before serving.
  • This cake pairs wonderfully with a cup of coffee or vanilla ice cream.

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