Description
A decadent fusion of cream cheese pound cake, gooey cinnamon roll swirls, and buttery caramel-coated pecans—this Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a dessert masterpiece perfect for holidays, gatherings, and cozy afternoons.
Ingredients
Scale
- For the cake batter:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- For the cinnamon swirl:
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons melted butter
- 1 cup chopped pecans
- For the caramel pecan topping:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup pecan halves
- For the cream cheese glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 3–4 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (165°C) and grease a 10-inch bundt pan well. Bring all refrigerated ingredients to room temperature.
- Make the cinnamon swirl: mix brown sugar, cinnamon, and melted butter. Stir in chopped pecans and set aside.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a stand mixer, beat butter and cream cheese until fluffy (3-4 minutes). Add sugar gradually and beat until light and creamy.
- Beat in eggs one at a time, then add vanilla and almond extract.
- On low speed, gradually add dry ingredients just until incorporated.
- Layer one-third of batter into pan. Add half the cinnamon swirl mixture. Repeat and top with remaining batter. Swirl gently with a knife.
- Bake 70–80 minutes or until a skewer comes out clean. Cool 20 minutes in the pan, then invert onto a wire rack.
- Make caramel: cook sugar and water in a saucepan until amber (8–10 minutes). Remove from heat, whisk in cream, butter, vanilla, and salt. Stir in pecan halves.
- Drizzle caramel pecan mixture over cooled cake.
- Make cream cheese glaze: whisk all ingredients until smooth and drizzle over caramel topping. Serve and enjoy!
Notes
Store covered at room temperature for 3 days or refrigerate up to 1 week. Freeze individual slices wrapped well for up to 3 months. Reheat for 10–15 seconds in microwave before serving.
- Prep Time: 45 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 cake)
- Calories: 450
- Sugar: 35g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cream cheese pound cake, cinnamon roll swirl cake, caramel pecan topping, pecan bundt cake, holiday desserts