Description
Whip up this Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake when your sweet tooth craves something special and your kitchen needs delicious comfort. Smooth cream cheese and crunchy pecans swirl together with caramel and cinnamon roll flavors for a spectacular dessert that disappears faster than you can slice it.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1½ cups (3 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 6 large eggs, room temperature
Supporting Ingredients:
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
Flavoring Ingredients:
- 1 cup packed light brown sugar
- 2 Tbsp ground cinnamon
- 1 cup chopped pecans
- 2 Tbsp melted butter
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 Tbsp milk
- 1 tsp vanilla extract
- ½ cup caramel sauce (store-bought or homemade), plus extra for drizzling
Instructions
- Thoroughly coat a 10-inch bundt pan with softened butter and dust with flour, ensuring complete coverage to prevent sticking.
- Position the oven rack in the center and preheat to exactly 325°F, allowing it to fully warm up for 10-15 minutes.
- Cream 1½ cups softened butter and 8 oz cream cheese in a large mixer bowl for 4 minutes until smooth and fluffy.
- Gradually add 2 cups granulated sugar, mixing continuously for another 3 minutes until the mixture becomes light and airy.
- Incorporate 6 room temperature eggs one at a time, beating 45 seconds after each addition to maintain mixture consistency.
- Stir in 1 tsp vanilla extract, blending thoroughly for 30 seconds.
- Sift together 3 cups flour, 1½ tsp baking powder, and ½ tsp salt in a separate bowl.
- Fold dry ingredients into wet mixture gently, mixing just until combined to prevent overworking the batter.
- Combine 1 cup brown sugar and 2 Tbsp ground cinnamon in a small bowl for the swirl layer.
- Pour half the cake batter into the prepared bundt pan, spreading evenly with a spatula.
- Sprinkle 1 cup chopped pecans and the cinnamon-sugar mixture across the first batter layer.
- Cover the pecan layer with remaining cake batter, smoothing the top carefully.
- Bake at 325°F for 75-85 minutes, rotating pan halfway through to ensure even browning.
- Test cake doneness by inserting a wooden skewer into the center – it should emerge with just a few moist crumbs.
- Remove cake from oven and let cool in the pan for 20 minutes before inverting onto a wire rack.
- Whip 4 oz cream cheese with 1 cup powdered sugar, 2 Tbsp milk, and 1 tsp vanilla until glaze consistency forms.
- Drizzle cream cheese glaze over completely cooled cake, then finish with ½ cup caramel sauce.
Notes
- Toast pecans briefly in a dry skillet to enhance their nutty flavor and prevent them from sinking in the cake batter.
- Ensure cream cheese and butter are at room temperature for smoother mixing and a more consistent texture.
- Add caramel sauce gradually and swirl gently to create beautiful marbling without overmixing the batter.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cake’s tender crumb.
- Prep Time: 1 hour 55 minutes
- Cook Time: 1 hour 33 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 558 kcal
- Sugar: 42 g
- Sodium: 177 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 108 mg