Go Back

Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

A delightful dessert that combines the richness of pound cake with comforting cinnamon roll flavors, topped with a luscious caramel glaze and toasted pecans.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 pieces
Course: Brunch, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

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 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.5 cups buttermilk
  • 1 cup chopped pecans (optional)
Cinnamon Swirl Ingredients
  • 0.5 cups packed brown sugar
  • 2 tbsp ground cinnamon
  • 2 tbsp melted butter
Glaze Ingredients
  • 0.5 cups unsalted butter
  • 1 cup packed brown sugar
  • 2 tbsp heavy cream
  • 0.5 tsp vanilla extract
  • 1 cup chopped pecans, toasted

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan.
  2. In a small bowl, mix the cinnamon swirl ingredients (½ cup brown sugar, 2 tbsp ground cinnamon, and 2 tbsp melted butter) until well combined.
  3. In a large mixing bowl, beat the softened butter and cream cheese together until fluffy, about 3 minutes.
  4. Gradually add the sugar and beat for 4-5 minutes until the mixture is light and creamy.
  5. Add the eggs one at a time, making sure to beat well after each addition.
  6. In another bowl, whisk together the dry ingredients: all-purpose flour, baking powder, and salt.
  7. Gradually add the dry ingredients to the butter mixture in three parts, alternating with buttermilk. Start and end with the flour mixture.
  8. Stir in the vanilla extract and fold in the chopped pecans, if using.
Baking
  1. Pour half of the batter into the prepared Bundt pan.
  2. Spread the cinnamon swirl mixture over the batter.
  3. Top with the remaining batter and use a knife to swirl it gently.
  4. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  5. Allow the cake to cool in the pan for 15 minutes.
Preparing the Glaze
  1. In a saucepan, melt ½ cup of butter, add 1 cup of brown sugar, and boil for 2 minutes.
  2. Remove from heat, stir in heavy cream and vanilla, and mix in the toasted pecans.
Serving
  1. Invert the cake onto a serving plate and pour the warm glaze over the top.
  2. Let it rest for 30 minutes before slicing.

Notes

Serve warm for best flavor, with optional vanilla ice cream. Store in an airtight container for up to 3 days at room temperature, or refrigerate for a week. Make sure to wrap well to prevent drying out.