Description
This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a decadent, bakery-style dessert that swirls all the cozy flavors of a cinnamon roll into a rich, buttery cream cheese pound cake. With layers of cinnamon-sugar, crunchy pecans, and gooey caramel, this stunning bundt cake is the ultimate crowd-pleaser for holidays, brunches, or anytime indulgence.
Ingredients
- For the Cake:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 1/2 cups granulated sugar
- 5 large eggs
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp vanilla extract
- For the Cinnamon-Pecan Swirl:
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 cup chopped pecans
- For the Caramel Layers and Topping:
- 1/2 cup caramel sauce (plus more for drizzling)
- Optional Garnish:
- Powdered sugar for dusting
Instructions
-
Preheat oven to 325°F. Generously grease and flour a bundt pan.
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In a large bowl, cream together butter, cream cheese, and granulated sugar until light and fluffy.
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Add eggs one at a time, mixing well after each. Stir in vanilla.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Gradually add dry ingredients to the wet mixture and mix until just combined.
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In a small bowl, mix brown sugar, cinnamon, and chopped pecans.
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Pour half of the batter into the bundt pan. Sprinkle with half of the cinnamon-pecan mix and drizzle with caramel.
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Repeat with remaining batter, swirl mix, and caramel.
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Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pan for 15–20 minutes, then invert onto a wire rack to cool completely.
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Drizzle with extra caramel and dust with powdered sugar before serving, if desired.
Notes
- Swap pecans with walnuts or almonds if preferred.
- Add a pinch of nutmeg or clove to the swirl for deeper spice.
- Substitute the caramel drizzle with a cream cheese glaze.
- Bake in two loaf pans for gifting or freezing.
- Reheat individual slices for 15–20 seconds for that warm, gooey texture.
