Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

I’m excited to share my Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake—a rich, decadent dessert with buttery pound cake swirled with cinnamon-sugar, studded with pecans, and topped with gooey caramel for a bakery-worthy treat at home.

Why I’ll Love This Recipe

I love this cake because it combines the best parts of cinnamon rolls, pound cake, and pecan caramel desserts in one indulgent slice. The cream cheese makes the cake extra moist, the cinnamon-sugar swirl adds warmth, and the caramel drizzle with pecans gives it a sweet, nutty crunch.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

• Unsalted butter, softened

• Cream cheese, softened

• Granulated sugar

• Eggs

• All-purpose flour

• Baking powder

• Salt

• Vanilla extract

• Brown sugar

• Ground cinnamon

• Chopped pecans

• Caramel sauce (store-bought or homemade)

Directions

1. I preheat my oven to 325°F (165°C) and grease a 10-inch bundt pan.

2. In a large mixing bowl, I cream together butter, cream cheese, and granulated sugar until light and fluffy.

3. I beat in the eggs one at a time, then mix in the vanilla extract.

4. In a separate bowl, I whisk together flour, baking powder, and salt.

5. I gradually add the dry ingredients to the wet ingredients, mixing just until combined.

6. In a small bowl, I mix brown sugar, cinnamon, and chopped pecans.

7. I pour half the batter into the bundt pan, sprinkle with half the cinnamon-pecan mixture, then add the remaining batter and the rest of the cinnamon-pecan mixture, swirling gently with a knife.

8. I bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.

9. Once cooled slightly, I drizzle warm caramel sauce over the cake and sprinkle with extra pecans before serving.

Servings and Timing

• Servings: About 12–14 slices

• Prep time: 20 minutes

• Cook time: 60–75 minutes

• Total time: 1 hour 20 minutes – 1 hour 35 minutes

Variations

• I sometimes add a cream cheese glaze instead of caramel for a tangy finish.

• I swap pecans for walnuts for a slightly different nutty flavor.

• I add a touch of nutmeg to the cinnamon-sugar mixture for extra warmth.

• I mix a little caramel into the batter for richer sweetness throughout.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days or refrigerate it for up to 5 days. To serve warm, I microwave individual slices for 10–15 seconds or heat in a low oven until just warmed.

FAQs

Can I use a loaf pan instead of a bundt pan?

Yes—but I divide the batter between two standard loaf pans and adjust the baking time to about 50–60 minutes.

Can I make this cake ahead of time?

Yes—it actually tastes even better the next day after the flavors meld.

Can I freeze it?

Yes—I wrap it tightly in plastic wrap and foil, freeze for up to 2 months, and thaw at room temperature before serving.

What kind of caramel works best?

I like thick, buttery caramel sauce so it sticks nicely to the cake.

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

I grease and flour the bundt pan thoroughly, making sure every nook and cranny is coated.

Conclusion

I love making Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake because it’s rich, comforting, and feels like a special-occasion dessert while still being easy to prepare. It’s perfect for holidays, potlucks, or whenever I want an impressive cake that makes people ask for seconds.