Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake That Melts in Your Mouth

This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is one of those desserts that makes everyone stop mid-bite and say, “Wow.” I take the richness of a classic cream cheese pound cake and swirl in cinnamon sugar, crunchy pecans, and gooey caramel for a decadent treat that tastes just like a cinnamon roll—but even better. It’s dense, buttery, perfectly spiced, and totally irresistible.

Why I Love This Recipe

I love this cake because it brings together all my favorite things—sweet cinnamon, nutty pecans, tangy cream cheese, and that rich, sticky caramel. It’s perfect for special occasions or anytime I want something extra indulgent. It also holds up beautifully, slices like a dream, and makes my kitchen smell like a bakery. Whether I serve it with coffee in the morning or as dessert after dinner, this cake always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter

• Cream cheese

• Granulated sugar

• Brown sugar

• Eggs

• All-purpose flour

• Baking powder

• Salt

• Vanilla extract

• Ground cinnamon

• Chopped pecans

• Caramel sauce (store-bought or homemade)

• Powdered sugar (optional, for garnish)

Directions

1. I preheat the oven to 325°F and grease a bundt pan generously.

2. In a large bowl, I cream together the butter, cream cheese, and sugar until light and fluffy.

3. I add the eggs one at a time, mixing well after each, then stir in the vanilla.

4. In a separate bowl, I whisk together flour, baking powder, and salt.

5. I gradually add the dry ingredients to the wet mixture, mixing just until combined.

6. In a small bowl, I mix brown sugar, cinnamon, and chopped pecans.

7. I pour half the batter into the bundt pan, sprinkle half the cinnamon-pecan mixture, and drizzle with a bit of caramel.

8. I repeat with the remaining batter and topping, finishing with more caramel.

9. I bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

10. After cooling in the pan for 15–20 minutes, I invert the cake onto a wire rack and let it cool completely.

11. I drizzle extra caramel over the top and dust with powdered sugar before serving, if I’m feeling fancy.

Servings and timing

This cake serves 12–14 people. It takes about 20 minutes to prep, 70–80 minutes to bake, and another hour or so to cool before slicing.

Variations

• I use walnuts instead of pecans when I want a slightly different flavor.

• For a chocolatey twist, I mix mini chocolate chips into the batter.

• I sometimes skip the caramel and top the cake with a cream cheese glaze instead.

• A touch of nutmeg or clove adds more warm spice to the cinnamon swirl.

• I’ve baked this in loaf pans when I want smaller cakes to gift or freeze.

Storage/Reheating

I store the cake tightly wrapped at room temperature for up to 3 days, or in the fridge for up to 5. It also freezes beautifully—just slice and wrap individually for easy grab-and-go treats. I reheat slices in the microwave for about 15–20 seconds if I want that fresh-from-the-oven warmth.

FAQs

Can I use a hand mixer instead of a stand mixer?

Yes, I use a hand mixer all the time—it just takes a little longer to get that fluffy creamed texture.

Does this cake need to be refrigerated?

Not necessarily, but I like to refrigerate it if I’m keeping it for more than a couple of days. The cream cheese keeps better that way.

Can I make this without the caramel?

Absolutely. It’s still delicious with just the cinnamon swirl and pecans, but I’ll miss that gooey topping.

What kind of caramel should I use?

I use thick, pourable caramel sauce—homemade or a good-quality store-bought version both work.

How do I keep the cake from sticking to the bundt pan?

I make sure to grease the pan thoroughly with butter or baking spray and dust it lightly with flour. I also let it cool before flipping to avoid breakage.

Conclusion

This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a rich, cozy, and totally indulgent dessert that I can’t get enough of. It’s everything I love about cinnamon rolls, baked into a tender, buttery pound cake that’s perfect for sharing—if I don’t keep it all for myself. Every bite is a swirl of flavor and texture that always hits the spot.