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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

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

Find it online: https://www.cookingflash.com/pecan-caramel-cinnamon-roll-cream-cheese-pound-cake/