Description
This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a decadent, moist treat that combines the rich flavors of cinnamon rolls and cream cheese pound cake with a swirl of pecans and a luscious caramel drizzle. Perfect for special occasions or indulgent dessert moments.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 8 ounces cream cheese, softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Swirl Ingredients
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter, melted
- 1 cup chopped pecans
Finishing
- Caramel sauce, for drizzling (about ½ cup)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon until evenly combined. Set aside for later use.
- Cream Butter, Sugar, and Cream Cheese: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and cream cheese together until smooth and creamy, which should take about 3 to 4 minutes. This ensures a light texture in the final cake.
- 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 add flavor depth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Mix gently until just combined to maintain cake tenderness.
- Prepare Cinnamon Swirl and Pecan Mixtures: In a small bowl, combine the brown sugar and ground cinnamon for the cinnamon swirl. In another small bowl, mix the melted butter with the chopped pecans to create the nutty swirl component.
- Layer Batter and Swirls: Pour half of the cake batter into the prepared pan. Evenly sprinkle half of the cinnamon sugar mixture over the batter, followed by half of the pecan mixture. Using a knife, gently swirl the cinnamon sugar and pecans into the batter. Pour the remaining cake batter on top and repeat the sprinkle and swirl process with the remaining cinnamon sugar and pecan mixture.
- Bake the Cake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked but still moist.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. Once cooled, drizzle the top of the cake generously with caramel sauce. Slice and enjoy this rich, flavorful dessert.
Notes
- Ensure butter and cream cheese are softened to room temperature for easier mixing and smoother batter.
- Do not overmix after adding the dry ingredients to avoid a dense cake texture.
- Use a knife or skewer to swirl the cinnamon sugar and pecans gently to create a marbled effect without overblending.
- Allow the cake to cool completely before drizzling caramel to prevent it from melting off.
- Storage: Store leftovers wrapped tightly in the refrigerator for up to 5 days.
- For added flavor, lightly toast the pecans before mixing with melted butter.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
