Short Description: This decadent Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake combines the rich flavors of cream cheese pound cake with the comforting warmth of cinnamon rolls and the nutty crunch of pecans, all drizzled with a luscious caramel glaze. It’s a show-stopping dessert perfect for any occasion!
Ingredients:
For the Cake:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ cup buttermilk (or regular milk if you don’t have buttermilk)
- 1 cup chopped pecans (optional, but highly recommended)
For the Cinnamon Swirl:
- ½ cup packed brown sugar
- 2 tbsp ground cinnamon
- 2 tbsp melted butter
For the Caramel Pecan Glaze:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- 1 cup chopped pecans, toasted
Preparation:
Step 1: Preheat & Prep
Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan (or a 9×5 loaf pan if you prefer). Make sure to get every crevice of the pan.
Step 2: Make the Cake Batter
In a large bowl, beat the butter and cream cheese together until creamy, light, and fluffy (about 4–5 minutes).
Add sugar and continue to beat until fully incorporated and smooth.
Mix in the eggs, one at a time, beating well after each.
In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
Add the dry ingredients to the butter mixture in thirds, alternating with the buttermilk. Start and end with the flour mixture.
Stir in the vanilla and pecans (if using).
Step 3: Create the Cinnamon Swirl
In a small bowl, mix together brown sugar, cinnamon, and melted butter.
Pour half of the cake batter into the pan.
Spoon the cinnamon mixture on top, then use a butter knife to swirl it gently through the batter.
Add the remaining batter and swirl again for those gorgeous streaks inside.
Step 4: Bake
Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10–15 minutes, then carefully turn it out onto a wire rack to cool completely.
Step 5: Make the Caramel Pecan Glaze
In a medium saucepan, melt butter over medium heat.
Stir in brown sugar and cook until it begins to bubble.
Add heavy cream and stir constantly for 2 minutes until smooth.
Remove from heat, then stir in vanilla and toasted pecans.
Step 6: Glaze the Cake
Once the cake has cooled, pour the warm caramel pecan glaze over the top. Let it drip dramatically down the sides.
Give it a few minutes to set before slicing.
Why you’ll love this recipe:
This cake is a true indulgence. The combination of the tangy cream cheese pound cake, the sweet and spicy cinnamon swirl, and the rich caramel pecan glaze is simply irresistible. It’s perfect for special occasions or whenever you want to treat yourself and your loved ones to something extraordinary. The moistness of the cake is unparalleled, and the flavors meld together beautifully to create a truly unforgettable dessert experience. Plus, the presentation is stunning, making it a great centerpiece for any table.
Serving Suggestions:
- Serve slices of the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair it with a cup of hot coffee or tea for a cozy afternoon treat.
- Garnish with extra toasted pecans for added crunch and visual appeal.
- For a more decadent dessert, drizzle with extra caramel sauce.
Tips:
- Make sure your butter and cream cheese are softened to room temperature for a smooth and creamy batter.
- Don’t overmix the batter, as this can result in a tough cake.
- Use a toothpick to check for doneness – it should come out clean or with a few moist crumbs.
- Toast the pecans for the glaze to enhance their flavor and add a deeper nutty taste.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
Preparation Time: 30 minutes
Cook Time: 1 hour 15 minutes – 1 hour 30 minutes
Total Time: Approximately 2 hours
Nutrition Information: (Note: This is an estimate and can vary based on specific ingredients and serving size)
- Calories: Approximately 600-700 per slice
- Protein: 8-10g per slice
- Sodium: 200-300mg per slice
Conclusion:
This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a showstopper that’s sure to impress. With its moist, flavorful cake, swirling cinnamon filling, and decadent caramel pecan glaze, it’s the perfect dessert for any celebration or special occasion. So gather your ingredients, preheat your oven, and get ready to bake a cake that will have everyone asking for seconds!
Questions and Answers:
Q1: Can I use a different type of nut instead of pecans?
A: Yes, you can substitute pecans with other nuts like walnuts, almonds, or hazelnuts. Just make sure to chop them to a similar size and toast them before adding them to the glaze.
Q2: Can I make this cake ahead of time?
A: Absolutely! This cake can be made a day in advance. Store it tightly wrapped in the refrigerator. Bring it to room temperature before glazing and serving.
Q3: What if I don’t have a bundt pan?
A: If you don’t have a bundt pan, you can use a 9×5 inch loaf pan instead. Keep an eye on the baking time, as it may need slightly less time to bake in a loaf pan.
Q4: Can I omit the cinnamon swirl if I don’t like cinnamon?
A: Yes, you can omit the cinnamon swirl if you prefer. Simply skip that step and pour all of the cake batter into the pan.
Q5: How do I prevent the cake from sticking to the bundt pan?
A: To prevent sticking, make sure to grease and flour the bundt pan thoroughly. You can also use a baking spray that contains flour, which works very well. Ensure every crevice is coated.
