If you’re searching for a true showstopper that combines the very best parts of a rich pound cake with gooey cinnamon rolls and the elegance of a Bundt, then Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is about to be your new favorite dessert. Imagine every luscious bite mingling notes of tangy cream cheese, cinnamon pecan streusel, and buttery caramel. This is the ideal centerpiece for a holiday table, birthday brunch, or any day you want to make feel extraordinary.

Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is in its approachable ingredients. Each one plays an important part in creating the recipe’s signature moistness, warmth, and depth. Here’s what you’ll need and why you simply can’t skip a thing:

Unsalted butter (1½ cups, softened): The foundation for a rich, tender crumb and unmistakable pound cake flavor.
Cream cheese (1, 8-ounce package, softened): Adds a lovely tang and guarantees extra melt-in-your-mouth texture.
Granulated sugar (2¾ cups): Sweetens the cake and helps with creaming for an airy lift.
Large eggs (6): Essential for structure—they bind everything and add moistness.
Vanilla extract (2 teaspoons): Brings cozy warmth that plays beautifully with the caramel, pecan, and cinnamon flavors.
All-purpose flour (3 cups): They give the cake body without making it dense.
Baking powder (1½ teaspoons): Ensures the cake rises to impressive heights.
Salt (½ teaspoon): Just enough to brighten and round out all the sweetness.
Brown sugar (½ cup, packed, for swirl): The secret behind that irresistible cinnamon roll swirl.
Ground cinnamon (2 teaspoons, for swirl): Delivers signature spiced warmth and that classic bakery aroma.
Chopped pecans (1 cup, for swirl): For crunch and buttery nuttiness in every bite.
Brown sugar (½ cup, for caramel glaze): Builds the deep, toffee-like flavors in the glossy finish.
Heavy cream (¼ cup, for caramel glaze): Makes the caramel beautifully smooth and pourable.
Butter (2 tablespoons, for caramel glaze): Adds shine and helps meld all the caramel notes together.
Vanilla extract (½ teaspoon, for glaze): Balances and enhances every dimension of the glaze.
Salt (pinch, for caramel glaze): A dash brings out the best in all the sweet flavors.

How to Make Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Step 1: Prep Your Pan and Oven

Get started by preheating your oven to 325°F (160°C) and giving your Bundt pan some extra love—grease and flour it thoroughly so you can pop that beautiful cake out easily later. This small step means your cake will have smooth edges and a golden crust.

Step 2: Cream Butter, Cream Cheese, and Sugar

This is where the magic happens! In your largest mixing bowl, beat the softened butter, cream cheese, and sugar until it becomes fluffy and pale—about 3 to 5 minutes. Don’t rush this part; whipping air in creates the signature lightness this Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is known for.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, blending well after each to maintain that creamy texture. Once they’re all in, pour in the vanilla extract for a burst of fragrant sweetness.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. It’s always worth sifting or whisking your dry ingredients to keep the batter clump-free. Gradually add this flour mixture into your wet batter, mixing gently until just combined—this keeps your cake soft and not tough.

Step 5: Make the Cinnamon-Pecan Swirl

Stir together the packed brown sugar, cinnamon, and chopped pecans. Trust me, this swirl is going to lend the familiar coziness of cinnamon rolls right into your cake layers.

Step 6: Layer, Swirl, and Bake

Spoon half your batter into the prepared Bundt pan, then sprinkle the cinnamon-pecan mixture evenly over it. Add the rest of the batter, then take a knife and gently swirl through the layers to create that classic cinnamon roll marbling. Bake for 70 to 80 minutes or until a toothpick comes out clean from the center.

Step 7: Cool and Invert

Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack. If you flip it too soon, it might not hold its shape, but waiting too long makes it stick. Once out, let the Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake cool completely so it can soak up the caramel glaze.

Step 8: Make and Drizzle the Caramel Glaze

For that irresistible finishing touch, simmer the brown sugar, cream, butter, and salt together in a small saucepan for 2 to 3 minutes, then take off the heat and stir in vanilla. Let it cool slightly—so the glaze doesn’t run off—then drizzle generously over your cooled cake.

How to Serve Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Garnishes

Nothing dresses up this cake like a shower of extra chopped pecans right after the caramel drizzle is poured. For a little more indulgence, consider a dusting of powdered sugar, a scoop of vanilla ice cream, or a fluffy swirl of fresh whipped cream to add contrast and creaminess.

Side Dishes

This cake shines alongside a strong cup of coffee, spiced chai, or even a tall glass of cold milk. If you’re entertaining, serve slices with fresh fruit or a light fruit salad to balance the richness of the Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake.

Creative Ways to Present

For a stunning brunch display, slice and fan pieces on a cake platter, topping each slice with a drizzle of caramel and a few candied pecans. You could also cut thick wedges, toast them lightly, and serve with a dollop of mascarpone cheese as a breakfast treat. Mini Bundt pans make adorable single-serve versions for parties or gifts.

Make Ahead and Storage

Storing Leftovers

This cake keeps wonderfully! Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The flavors meld and the texture stays moist—sometimes it’s even better the next day.

Freezing

If you want to save some for later, you’re in luck: Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake freezes beautifully. Cool the cake completely, wrap slices or the whole cake securely in plastic wrap and then foil, and freeze for up to three months. Thaw overnight in the refrigerator before enjoying.

Reheating

For that fresh-baked warmth, gently microwave individual slices for 15 to 20 seconds or warm them in a low oven until just heated through. If you’ve frozen the cake, let it come to room temperature before reheating for best results.

FAQs

Can I make Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake ahead of time?

Absolutely! This cake actually gets better after resting overnight. Bake, cool, and store it tightly wrapped. Hold off on the caramel glaze until you’re ready to serve for the glossiest finish.

What’s the best way to prevent the cake from sticking to the Bundt pan?

Generously grease and flour your Bundt pan, making sure to get into every crevice. Using a baking spray with flour can be extra helpful, and letting the cake cool for the right amount of time before inverting really does make a difference.

Can I swap pecans for another type Dessert

Certainly! Walnuts are a great substitute if you’re not a pecan fan or just want to change things up. You can also skip the nuts entirely for a nut-free version; the swirl will still be deliciously cinnamon-y.

Do I need a stand mixer for this recipe?

A stand mixer makes creaming the butter, cream cheese, and sugar much faster, but a good handheld electric mixer can absolutely handle the job. Just make sure to mix long enough for the batter to become fluffy and well combined.

What’s the best way to drizzle the caramel glaze?

Let the glaze cool for just a few minutes until it thickens slightly but is still pourable. Transfer it to a small pitcher or use a spoon to slowly zigzag it across the cake for bakery-style ribbons. A warm glaze sticks perfectly to the cake’s surface.

Final Thoughts

If you’re craving a dessert that’s as marvelous to look at as it is to eat, give this Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake a whirl. With its ribbon of cinnamon, caramel drizzle, and a melt-in-your-mouth crumb, it’s guaranteed to capture hearts and taste buds alike. Try it for your next gathering, and watch everyone reach for seconds!

Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe

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4.6 from 13 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent flavors of Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake; a rich and moist dessert that combines the best of cinnamon rolls, cream cheese pound cake, and caramel pecan goodness in one delightful treat.

Ingredients

Scale

Main Cake:

1½ cups unsalted butter (softened)
1 (8-ounce) package cream cheese (softened)
2¾ cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt

Cinnamon Swirl:

½ cup brown sugar (packed)
2 teaspoons ground cinnamon
1 cup chopped pecans

Caramel Glaze:

½ cup brown sugar
¼ cup heavy cream
2 tablespoons butter
½ teaspoon vanilla extract
pinch of salt

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Instructions

Preheat the oven and prepare the pan: Preheat oven to 325°F (160°C) and grease/flour a 10-cup Bundt pan.
Mix wet and dry ingredients: Cream butter, cream cheese, and sugar. Beat in eggs and vanilla. In a separate bowl, whisk flour, baking powder, and salt. Combine wet and dry ingredients.
Prepare cinnamon swirl: Mix brown sugar, cinnamon, and pecans. Layer batter, swirl mix, then remaining batter in pan.
Bake and cool: Bake for 70-80 minutes. Cool in pan, then invert on a rack.
Make caramel glaze: Combine brown sugar, cream, butter, and salt in a saucepan. Boil, then simmer. Remove from heat, add vanilla, and drizzle over cake.