Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Instructions

Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C). Grease and flour a Bundt or tube pan thoroughly, ensuring all crevices are well coated.

Step 2: Make the Cinnamon Swirl Filling
In a small bowl, mix together brown sugar, cinnamon, and chopped pecans. Set aside.

Step 3: Prepare the Pound Cake Batter

In a large bowl, cream together the softened butter and cream cheese until light and fluffy (about 3–4 minutes).
Gradually add the granulated sugar, beating for another 3–4 minutes until pale and creamy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk (beginning and ending with dry ingredients). Mix on low speed just until combined—do not overmix.

Step 4: Assemble the Cake

Pour half of the cake batter into the prepared pan and smooth the top.
Sprinkle the cinnamon swirl filling evenly over the batter.
Pour the remaining batter on top and smooth it out.
Use a knife to gently swirl the batter for a marbled effect.

Step 5: Bake the Cake

Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 10–15 minutes, then carefully invert it onto a wire rack to cool completely.

Step 6: Make the Caramel Sauce

In a small saucepan, melt the butter over medium heat.
Stir in the brown sugar and cook for 1–2 minutes, stirring constantly, until smooth and bubbly.
Remove from heat and whisk in the heavy cream, vanilla extract, and a pinch of salt.
Let cool slightly before using.

Step 7: Make the Cream Cheese Glaze

In a medium bowl, beat the softened cream cheese until smooth.
Gradually add the powdered sugar, milk, and vanilla extract, whisking until smooth and pourable.
Adjust the milk for your desired glaze consistency.

Step 8: Decorate and Serve

Drizzle the warm caramel sauce over the cooled cake.
Follow with the cream cheese glaze for a beautiful finish.
Garnish with additional chopped pecans if desired.

Tips and Variations

Add-Ins: Stir in raisins, dried cranberries, or white chocolate chips to the batter.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.
Make Ahead: Bake the cake a day in advance and store at room temperature. Add glazes right before serving.
Storage:
- Room Temperature: Up to 2 days in an airtight container.
- Refrigerator: Up to 5 days.

Why You’ll Love This Cake

Decadent and Indulgent: Rich pound cake meets gooey cinnamon roll flavors.
Perfect for Any Occasion: Great for holidays, brunches, or celebrations.
Layered Flavors: Buttery cake, spiced swirl, caramel, and cream cheese glaze all in one bite.
Customizable: Add your favorite mix-ins.
Make-Ahead Friendly: Perfect for planning ahead for events.

Final Thoughts
This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is the ultimate celebration of cozy, indulgent flavors. Whether you’re baking for a special event or simply treating yourself, this cake will impress every time!