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Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

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A rich and decadent Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake with buttery, moist pound cake swirled with cinnamon-sugar, crunchy pecans, and topped with gooey caramel for an indulgent treat.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12–14 slices
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1 cup brown sugar
  • 1 tbsp ground cinnamon
  • 1 cup chopped pecans (plus extra for topping)
  • 1/2 cup caramel sauce (store-bought or homemade)

Instructions

  1. Preheat oven to 325°F (165°C) and grease a 10-inch bundt pan.
  2. Cream butter, cream cheese, and granulated sugar together until light and fluffy.
  3. Beat in eggs one at a time, then add vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually mix dry ingredients into wet until just combined.
  6. In a small bowl, combine brown sugar, cinnamon, and chopped pecans.
  7. Pour half the batter into the prepared pan, sprinkle with half the cinnamon-pecan mixture, add the remaining batter, then top with the rest of the cinnamon-pecan mixture.
  8. Swirl gently with a knife to create a marbled effect.
  9. Bake 60–75 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool slightly, drizzle with warm caramel sauce, and sprinkle with extra pecans before serving.

Notes

  • Replace caramel topping with cream cheese glaze for a tangy twist.
  • Swap pecans for walnuts if desired.
  • Add a pinch of nutmeg to the cinnamon-sugar mix for extra warmth.
  • Mix caramel into the batter for more sweetness throughout.
  • Wrap and freeze for up to 2 months; thaw before serving.

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