If you’re searching for a show-stopping dessert that brings together the ooey-gooey magic of a cinnamon roll, the rich tang of cream cheese pound cake, and the irresistible crunch of caramelized pecans, you’re in for a treat. This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is pure comfort in every bite: buttery and tender cake swirled with cinnamon sugar, crowned with a luxurious pecan caramel sauce. Whether you’re celebrating a special occasion or just brightening up an ordinary afternoon, this cake is the ultimate crowd-pleaser.

Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is that it’s crafted from pantry staples, each playing a starring role. From creamy butter and cream cheese for a luscious crumb to the swirl of cinnamon sugar and that nutty, sticky caramel topping, every ingredient is essential for a cake that’s both classic and indulgent.

Unsalted butter (1 1/2 cups, softened): Gives the cake its rich, buttery flavor and tender texture—make sure it’s at room temperature for easy creaming.
Cream cheese (8 oz, softened): Adds tang and keeps the pound cake moist and velvety.
Granulated sugar (2 1/2 cups): Sweetens the cake and helps create a lightly crisp exterior.
Large eggs (5): Bind everything together and provide structure for that perfect pound cake rise.
Vanilla extract (1 tbsp): Infuses the cake and caramel sauce with warmth and fragrance.
All-purpose flour (3 cups): Provides the cake’s foundation and a tender crumb.
Salt (1/2 tsp): Enhances all the sweet and buttery notes.
Baking powder (1 1/2 tsp): Gives the pound cake just the right lift.
Light brown sugar (1/2 cup, for cinnamon swirl): Brings deep caramel notes to the swirl.
Ground cinnamon (1 tbsp, for cinnamon swirl): Adds that signature warmth and spice.
Chopped pecans (1 cup, for caramel topping): Provide crunch and nutty flavor to the gooey topping.
Brown sugar (1/2 cup, for caramel topping): Melts into a rich, sticky caramel for drizzling.
Heavy cream (1/4 cup, for caramel topping): Makes the caramel sauce extra smooth and luxurious.
Unsalted butter (1/4 cup, for caramel topping): Rounds out the caramel with more buttery goodness.
Vanilla extract (1/2 tsp, for caramel topping): Lifts the caramel sauce with an extra layer of flavor.
Pinch of salt (for caramel topping): Balances the sweetness perfectly.

How to Make Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Step 1: Prepare the Pan and Oven

Preheat your oven to 325°F (163°C) and get your 10-inch bundt pan ready by greasing and flouring it generously. Bundt cakes love to stick, so don’t be shy—make sure every nook gets a little love to ensure your Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake releases beautifully.

Step 2: Cream the Butter, Cream Cheese, and Sugar

In a large mixing bowl, beat together the softened butter, cream cheese, and granulated sugar until the mixture is fluffy and pale. This step is crucial for incorporating air, which leads to that signature pound cake crumb. Take your time—your patience will be rewarded with a lighter texture.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the tablespoon of vanilla extract. This gradual mixing ensures your batter stays silky and cohesive—no curdling here!

Step 4: Combine Dry Ingredients and Mix

In a separate bowl, whisk together the flour, salt, and baking powder. With your mixer on low, slowly add the dry ingredients to the wet mixture until just combined. Be careful not to overmix; you want your Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake tender, not tough.

Step 5: Create the Cinnamon Swirl

In a small bowl, blend the light brown sugar and cinnamon. Pour half of your batter into the prepared pan, then sprinkle the cinnamon sugar evenly over the surface. Top with the remaining batter and smooth out the top for an even bake. This swirl is where the cinnamon roll magic happens!

Step 6: Bake to Perfection

Place the bundt pan in your preheated oven and bake for 60–70 minutes. The cake is done when a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs. Let it cool in the pan for 15 minutes before carefully turning it out onto a wire rack to finish cooling completely.

Step 7: Make the Pecan Caramel Topping

While your cake is cooling, combine brown sugar, heavy cream, butter, vanilla extract, and a pinch of salt in a saucepan over medium heat. Stir and bring it to a gentle simmer for 3–4 minutes until thickened. Fold in the chopped pecans, infusing the sauce with rich nuttiness and crunch. Remove from heat and let sit briefly—don’t let it get too thick before pouring!

Step 8: Finish and Serve

Once the cake has cooled, slowly pour the warm pecan caramel sauce over the top, letting it drip down the sides. Each slice of Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake will be crowned with sticky, buttery, nutty goodness—absolutely irresistible!

How to Serve Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Garnishes

Enhance every slice with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla bean ice cream. For extra flair, add a sprinkle of toasted pecans or a drizzle of extra caramel sauce—the more, the merrier!

Side Dishes

This cake is rich and satisfying all on its own, but it pairs beautifully with fresh berries or a citrus fruit salad to cut through the sweetness. Serve with hot coffee or spiced chai for the ultimate cozy treat.

Creative Ways to Present

Try slicing the Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake into thick wedges and plating with a swirl of caramel on the plate. For special occasions, serve mini bundt versions or layer cubes of cake with whipped cream and pecans in parfait glasses for a fun twist.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake tightly covered at room temperature for up to 3 days; it stays moist thanks to the cream cheese and caramel. For longer storage, pop it in the fridge, where it will stay delicious for 5 to 6 days—just be sure to wrap it well to prevent drying out.

Freezing

This pound cake freezes beautifully! Wrap slices or the whole cake (without caramel topping) tightly in plastic wrap and then foil. Store for up to 3 months. Thaw overnight in the fridge and add the pecan caramel sauce fresh before serving for the best flavor and texture.

Reheating

Warm individual slices in the microwave for about 15 seconds to restore that fresh-from-the-oven taste. If you’ve refrigerated or frozen the cake, let it come to room temperature before reheating, and add a little extra caramel sauce if you like!

FAQs

Can I make this cake without a bundt pan?

Absolutely! You can use two loaf pans or a tube pan instead—just be sure to adjust the baking time, checking for doneness after about 50 minutes.

How do I prevent the cake from sticking to the pan?

Thoroughly greasing and flouring your bundt pan is key. Some bakers even swear by using a baking spray with flour or a paste of equal parts flour, oil, and shortening for extra insurance.

Can I substitute walnuts or another nut for pecans?

Yes! Walnuts, almonds, or even macadamia nuts work beautifully in the caramel topping. Just use the same quantity and chop them to a similar size.

Is it possible to make this cake gluten-free?

Yes—substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The texture may be slightly different, but the flavors will shine through.

How far in advance can I make this cake?

You can bake the Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake up to two days before you plan to serve it. Just add the caramel pecan topping right before serving for the freshest taste and best presentation.

Final Thoughts

If you’re craving a dessert that’s decadent, comforting, and guaranteed to impress, you simply must try this Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake. Gather your ingredients, follow these steps, and get ready to savor a cake that tastes like a warm hug—your friends and family will thank you!

Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe

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4.7 from 14 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a rich and moist dessert that combines the classic flavors of cream cheese pound cake with a cinnamon sugar swirl and a decadent pecan caramel topping. Perfect for gatherings or as a special treat, this bundt cake offers a delicious balance of sweet, buttery, and nutty flavors with a gooey caramel glaze.

Ingredients

Scale

Cake Batter

1 1/2 cups unsalted butter, softened
8 oz cream cheese, softened
2 1/2 cups granulated sugar
5 large eggs
1 tbsp vanilla extract
3 cups all-purpose flour
1/2 tsp salt
1 1/2 tsp baking powder

Cinnamon Swirl

1/2 cup light brown sugar
1 tbsp ground cinnamon

Pecan Caramel Topping

1 cup chopped pecans
1/2 cup brown sugar
1/4 cup heavy cream
1/4 cup unsalted butter
1/2 tsp vanilla extract
Pinch of salt

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Instructions

Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly to ensure the cake releases easily after baking.
Cream Butter, Cream Cheese, and Sugar: In a large bowl, using a mixer, cream together the softened butter, cream cheese, and granulated sugar until the mixture is light, fluffy, and well combined, which helps create a tender cake texture.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to enhance flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder to evenly distribute the leavening agents and seasoning.
Mix Batter: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overmixing, which can toughen the cake.
Prepare Cinnamon Swirl: In a small bowl, blend the light brown sugar and ground cinnamon to create the cinnamon swirl mixture.
Assemble Cake Batter: Pour half of the batter into the prepared bundt pan, then evenly sprinkle the cinnamon swirl mixture over the top. Carefully pour the remaining batter over the swirl and gently smooth the surface with a spatula.
Bake the Cake: Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. This ensures the cake is fully cooked but still moist.
Cool the Cake: Let the cake cool in the bundt pan for 15 minutes, then carefully invert it onto a wire rack to cool completely, preparing it for the topping application.
Make Pecan Caramel Topping: While the cake cools, prepare the topping by combining brown sugar, heavy cream, unsalted butter, vanilla extract, and a pinch of salt in a saucepan over medium heat. Simmer gently for 3 to 4 minutes until the sauce thickens slightly.
Add Pecans and Finish Topping: Stir in the chopped pecans and remove the saucepan from heat to avoid burning the caramel.
Serve: Pour the warm pecan caramel topping over the cooled cake just before serving to maintain the topping’s gooey texture and provide maximum flavor impact.

Notes

Store the cake at room temperature in an airtight container for up to 3 days or refrigerate for 5 to 6 days to maintain freshness.
For an extra indulgent experience, serve slices with a scoop of vanilla ice cream or a dollop of whipped cream.
If you prefer a less sweet topping, reduce the brown sugar in the pecan caramel sauce by a tablespoon.
The cake can be made a day ahead; just add the caramel topping before serving.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American