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Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

  • Author: iyma hernandes
  • Total Time: 4 hours
  • Yield: 12-16 servings 1x
  • Diet: Vegetarian

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

  1. Preheat oven to 325°F (165°C) and grease a 10-inch bundt pan well. Bring all refrigerated ingredients to room temperature.
  2. Make the cinnamon swirl: mix brown sugar, cinnamon, and melted butter. Stir in chopped pecans and set aside.
  3. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  4. In a stand mixer, beat butter and cream cheese until fluffy (3-4 minutes). Add sugar gradually and beat until light and creamy.
  5. Beat in eggs one at a time, then add vanilla and almond extract.
  6. On low speed, gradually add dry ingredients just until incorporated.
  7. Layer one-third of batter into pan. Add half the cinnamon swirl mixture. Repeat and top with remaining batter. Swirl gently with a knife.
  8. Bake 70–80 minutes or until a skewer comes out clean. Cool 20 minutes in the pan, then invert onto a wire rack.
  9. 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.
  10. Drizzle caramel pecan mixture over cooled cake.
  11. 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

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