Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake


 

Ingredients

For the Pound Cake:

  • 1 cup (2 sticks) unsalted butter, softened

  • 8 oz cream cheese, softened

  • 3 cups granulated sugar

  • 6 large eggs, at room temperature

  • 1 tablespoon pure vanilla extract

  • 3 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 cup whole milk, at room temperature

For the Cinnamon Swirl Filling:

  • 1/2 cup packed brown sugar

  • 2 tablespoons ground cinnamon

  • 1/4 cup chopped pecans (optional, for added texture)

For the Caramel Sauce:

  • 1/2 cup unsalted butter

  • 1 cup packed brown sugar

  • 1/2 cup heavy cream

  • 1 teaspoon vanilla extract

  • Pinch of salt

For the Cream Cheese Glaze:

  • 4 oz cream cheese, softened

  • 1 cup powdered sugar

  • 1–2 tablespoons milk (or heavy cream)

  • 1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat the Oven
Preheat the oven to 325°F (165°C). Grease and flour a Bundt or tube pan, ensuring it’s well-coated.

Step 2: Prepare the Cinnamon Swirl Filling
In a small bowl, combine the brown sugar, cinnamon, and chopped pecans. Set aside.

Step 3: Make the Pound Cake Batter

  • In a large bowl, beat the butter and cream cheese with an electric mixer on medium speed for 3–4 minutes until light and fluffy.

  • Gradually add the sugar, and beat until pale and creamy (about 3–4 minutes).

  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

  • In another bowl, whisk the flour, baking powder, and salt together.

  • Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and finish with the dry ingredients. Mix on low speed until just combined to avoid overmixing.

Step 4: Assemble the Cake

  • Pour half of the batter into the prepared pan, smoothing the top.

  • Evenly sprinkle the cinnamon swirl filling over the batter.

  • Add the remaining batter and smooth the top. Gently swirl the layers with a knife to create a marbled effect.

Step 5: Bake the Cake

  • Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

  • Let the cake cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.

Step 6: Make the Caramel Sauce

  • In a small saucepan, melt the butter over medium heat.

  • Stir in the brown sugar and cook for 1–2 minutes, constantly stirring until smooth and bubbly.

  • Remove from heat and whisk in the heavy cream, vanilla extract, and a pinch of salt. Let it cool slightly before using.

Step 7: Make the Cream Cheese Glaze

  • Beat the softened cream cheese until smooth.

  • Gradually add the powdered sugar, milk, and vanilla extract, whisking until smooth and pourable. Add more milk if necessary for the desired consistency.

Step 8: Decorate and Serve

  • Drizzle the warm caramel sauce over the cooled cake.

  • Follow with the cream cheese glaze and, if desired, garnish with more chopped pecans.

Tips and Variations

  • Add-Ins: For extra flavor and texture, try adding raisins, dried cranberries, or white chocolate chips.

  • Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.

  • Make-Ahead: This cake can be made a day in advance and stored at room temperature. Add the glazes just before serving.

  • Storage: Store any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

Why You’ll Love This Cake

  • Decadent & Indulgent: Combines the richness of pound cake with the gooey sweetness of cinnamon rolls.

  • Perfect for Any Occasion: Ideal for holidays, brunches, or as a show-stopping dessert.

  • Layered Flavors: The buttery cake, spiced swirl, caramel sauce, and cream cheese glaze come together for a flavor explosion.

  • Customizable: Add your favorite mix-ins or toppings for a personalized twist.

  • Make-Ahead Friendly: Bake it in advance and enjoy whenever you like!