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Delicious Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake on a plate
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Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

A delightful mash-up of rich cream cheese pound cake and swirled cinnamon roll, topped with a gooey pecan caramel glaze.
Prep Time25 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Easy
Servings: 12 servings

Equipment

  • Bundt Pan
  • Mixing Bowl
  • Saucepan

Ingredients

Cake Ingredients

  • 1.5 cups Unsalted Butter, softened
  • 8 oz Cream Cheese, softened
  • 2 cups Granulated Sugar
  • 6 large Eggs, room temperature
  • 3 cups All-Purpose Flour
  • 1.5 teaspoons Baking Powder
  • 0.5 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 0.5 teaspoon Ground Cinnamon
  • 0.5 cup Buttermilk (or regular milk)

Cinnamon Swirl Ingredients

  • 1 cup Chopped Pecans (optional) For swirl
  • 0.5 cup Packed Brown Sugar For swirl
  • 2 tablespoons Ground Cinnamon For swirl
  • 2 tablespoons Melted Butter For swirl

Glaze Ingredients

  • 0.5 cup Unsalted Butter
  • 1 cup Packed Brown Sugar
  • 2 tablespoons Heavy Cream
  • 0.5 teaspoon Vanilla Extract
  • 1 cup Chopped Pecans, toasted

Instructions

  • Preheat your oven to 325°F (160°C). Grease and flour a large bundt or tube pan.
  • In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy (about 3-4 minutes).
  • Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  • In a separate bowl, whisk together flour, baking powder, salt, and 1/2 teaspoon cinnamon.
  • Add the dry mixture to the wet mixture in thirds, alternating with the buttermilk, until just combined. Don’t overmix.
  • To prepare the cinnamon swirl, combine brown sugar, 2 tablespoons ground cinnamon, 2 tablespoons melted butter, and 1 cup chopped pecans (if using) in a small bowl.
  • Pour half of the cake batter into the prepared pan. Sprinkle the cinnamon-pecan mixture evenly over the batter. Spoon the remaining batter on top and smooth out the surface.
  • Use a knife to gently swirl the cinnamon mixture into the batter for that classic cinnamon roll look.
  • Bake for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
  • Prepare the caramel pecan glaze: Melt 1/2 cup butter in a saucepan over medium heat. Add 1 cup brown sugar and cook, stirring, until melted and bubbly (about 2 minutes). Stir in heavy cream and vanilla; cook 1 more minute. Remove from heat and fold in toasted pecans.
  • Pour the warm glaze over the cooled cake. Allow a few minutes for the glaze to set before slicing and serving.

Notes

Store leftover cake covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap individual slices or the whole cake in plastic wrap and then foil; freeze for up to 2 months.