Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake - CookingFlash
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Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

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If you’ve ever wished a cinnamon roll and a pound cake had a delicious, caramel-drenched baby—this is it, friend. We’re talking buttery pound cake swirled with ribbons of brown sugar cinnamon, layered with a tangy cream cheese surprise, topped with crunchy pecans and drowned in the dreamiest caramel sauce. Every bite is like a cozy hug, a little decadent, a little nostalgic, and 100% irresistible.

This is one of those desserts you bring to a potluck and everyone begs you for the recipe—or the one you make when you need a little something extra with your coffee on a chilly Sunday morning. Trust me, you’re going to fall in love with this show-stopper.

Why You’ll Love Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

This recipe isn’t just about the ingredients—it’s about creating moments. It’s the perfect marriage of sweet and spiced, rich and gooey, soft and crunchy. It tastes like the holidays, like weekend brunch, like a bakery special…but it comes out of your own oven. And honestly? It’s way easier to make than it looks.

Chef’s Pro Tips for Perfect Results

Want to nail this dish on your very first try? Here are some insider secrets:

  • Room Temperature Ingredients: Don’t skip this! Room temp butter, eggs, and cream cheese blend better and make for a smoother batter.
  • Don’t Overmix: Especially after adding the flour. You want that tender crumb, not a tough bite.
  • Use a Good Nonstick Bundt Pan: This cake has swirls, layers, and gooey goodness—make sure it releases like a dream!
  • Let it Rest: That caramel topping gets even better after sitting for a bit. Let the cake cool slightly before pouring it on.

Ingredients

For the Cake:

  1. 1 cup (2 sticks) unsalted butter, softened
  2. 1 (8 oz) package cream cheese, softened
  3. 2 cups granulated sugar
  4. 4 large eggs
  5. 1 tbsp vanilla extract
  6. 2 cups all-purpose flour
  7. 1 ½ tsp baking powder
  8. ½ tsp salt

For the Cinnamon Sugar Swirl:

  1. ⅓ cup brown sugar
  2. 1 ½ tsp ground cinnamon

For the Cream Cheese Layer:

  1. 1 (8 oz) package cream cheese, softened
  2. 1 egg
  3. ¼ cup granulated sugar
  4. 1 tsp vanilla extract

For the Pecan Caramel Topping:

  1. 1 cup chopped pecans
  2. 1 cup brown sugar
  3. ½ cup heavy cream
  4. 4 tbsp butter
  5. Pinch of salt
  6. 1 tsp vanilla extract

Instructions

Step 1: Preheat & Prep

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan generously.

Step 2: Make the Cake Batter

Cream together butter and cream cheese until fluffy. Add sugar and beat until light. Mix in eggs, one at a time, then add vanilla. In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into the wet ingredients until just combined.

Step 3: Mix the Cinnamon Swirl

Combine brown sugar and cinnamon in a small bowl and set aside.

Step 4: Make the Cream Cheese Layer

Beat cream cheese until smooth. Add egg, sugar, and vanilla; beat again until creamy.

Step 5: Layer It All

Pour half the cake batter into the prepared bundt pan. Sprinkle half the cinnamon sugar swirl. Gently spoon in the cream cheese mixture. Add remaining batter, then top with remaining cinnamon sugar.

Step 6: Bake

Bake for 60–70 minutes, or until a toothpick inserted into the center comes out mostly clean. Let cool in pan for 15 minutes, then turn out onto a wire rack.

Step 7: Make the Caramel Pecan Topping

In a saucepan, combine brown sugar, heavy cream, butter, and salt. Bring to a simmer and cook for 3–5 minutes, stirring constantly. Remove from heat, stir in vanilla and pecans.

Step 8: Finish with Flair

Pour warm caramel pecan topping over the slightly warm cake. Let it sit a few minutes so everything settles beautifully.

Texture & Flavor Secrets

The beauty of this recipe lies in its texture—crispy where it should be, creamy where it matters. That crust? Buttery and golden. The inside? Ultra-moist with a luscious cream cheese center and gooey cinnamon sugar swirls. Then that topping comes in, buttery and nutty, with just the right amount of chew and crunch. Every bite feels like a layered flavor explosion.

How to Serve Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

This cake pairs wonderfully with:

  • A hot cup of strong coffee or spiced chai
  • Vanilla bean ice cream
  • A drizzle of extra caramel (why not?)
  • Whipped cream and a dusting of cinnamon

It’s brunch-approved and dessert-table worthy all in one.

Creative Leftover Transformations

Don’t let leftovers go to waste! You can:

  • Toast a slice in a skillet with butter for a caramelized crust
  • Turn chunks into a dessert trifle with whipped cream and berries
  • Make French toast with thick slices (seriously dreamy)
  • Cube and bake into a sweet bread pudding

Additional Tips

  • Storage: Keeps beautifully in an airtight container for 3–4 days.
  • Freezing: Freeze slices individually wrapped for up to 2 months.
  • Make Ahead: Bake the night before and add caramel topping just before serving.
  • Nut-Free Version: Skip the pecans or sub with chopped toffee or white chocolate chips.

Make It a Showstopper (Presentation Ideas)

Want to wow your guests? Try this:

  • Garnish with whole pecans and a light dusting of powdered sugar
  • Serve on a cake stand with a drizzle of warm caramel at the table
  • Add a swirl of whipped cream and a sprinkle of cinnamon on each plate
  • Slice into clean wedges and place on elegant dessert plates for individual servings

FAQ’s

  1. Can I use a different nut instead of pecans?
    Absolutely! Walnuts or almonds work well—or leave them out altogether.
  2. Can I make this without a bundt pan?
    Yes, use two loaf pans or a 9×13 baking dish—just adjust the baking time.
  3. Can I reduce the sugar?
    You can slightly reduce it, but the texture and flavor may be affected.
  4. Can I make this ahead of time?
    Yes! It’s even better the next day once the flavors settle.
  5. Can I freeze this cake?
    Definitely. Wrap individual slices tightly and freeze up to 2 months.
  6. Can I use store-bought caramel sauce?
    Sure thing! It won’t be quite as buttery-rich, but still delish.
  7. How do I know it’s done baking?
    A toothpick should come out mostly clean with just a few moist crumbs.
  8. Can I skip the cream cheese layer?
    You can—but it adds such a delicious tangy contrast, I say keep it in!
  9. Can I use gluten-free flour?
    Yes, with a 1:1 GF flour blend. The texture might vary slightly.
  10. Is this good for holidays?
    This cake was made for the holidays—warm, cozy, and guaranteed to impress.

Conclusion

Whether you’re bringing it to a family gathering, sharing it over coffee with friends, or sneaking a late-night slice (no judgment), this Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake delivers all the comfort and indulgence you crave. It’s a swirl of cinnamon joy, buttery richness, and sweet caramel dreams all baked into one irresistible treat. So grab your whisk and let’s make magic—because this one’s a keeper.

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Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

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  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a decadent fusion of gooey cinnamon rolls, velvety cream cheese pound cake, and buttery caramel pecan topping. Swirled with cinnamon sugar and drizzled with caramel, it’s a show-stopping dessert that tastes like a warm hug. #PoundCakePerfection #CinnamonRollCake

Ingredients

Units Scale
  • 1 1/2 cups unsalted butter, softened
  • 1 (8 oz) block cream cheese, softened
  • 2 1/2 cups granulated sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1 cup chopped pecans
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup melted butter
  • 1/2 cup caramel sauce (store-bought or homemade)

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
  2. In a large bowl, cream together butter, cream cheese, and granulated sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, alternating with milk, beginning and ending with flour.
  5. In a small bowl, mix brown sugar, cinnamon, and melted butter to create the cinnamon swirl.
  6. Pour half the batter into the prepared bundt pan. Spoon half of the cinnamon mixture and half the chopped pecans over the batter. Swirl gently with a knife.
  7. Repeat with remaining batter, cinnamon mixture, and pecans. Swirl again.
  8. Bake for 75–85 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  9. Warm the caramel sauce slightly and drizzle over the cooled cake. Garnish with extra pecans if desired.

Notes

  • Use a high-quality nonstick bundt pan to ensure easy release.
  • Let cake cool completely before adding caramel to prevent it from soaking in too much.
  • Wrap well and refrigerate for up to 5 days or freeze for up to 2 months.

Nutrition

  • Serving Size: 1 slice
  • Calories: 540
  • Sugar: 38g
  • Sodium: 210mg
  • Fat: 32g
  • Saturated Fat: 18g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.5g
  • Carbohydrates: 58g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 125mg

Watch How to Make Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

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