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
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.
Notes
- Enhance with vanilla ice cream or whipped cream for extra indulgence.
- Store wrapped at room temp for 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 42g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
