Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

this RECIPE

Before we get started, thank you for being here! If you’re a fellow cinnamon roll fanatic or just love a decadent cake with gooey swirls and silky glaze, you’re about to fall completely in love. The Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is everything a cozy dessert should be: buttery, rich, packed with cinnamon-spiced pecans, and finished with a caramel-cream cheese glaze that drips like a dream.

This cake is warm, nostalgic, and luxurious—just perfect for holidays, brunches, or a weekend bake when you’re craving something truly special.

The Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a mashup of all your bakery dreams: rich, buttery pound cake meets the irresistible cinnamon swirl of a sticky bun, topped with a tangy-sweet caramel cream cheese glaze. It’s tender, moist, beautifully marbled with brown sugar and pecans, and finished with a glossy caramel drizzle.

One slice in, and you’ll wonder where this recipe has been your whole life.

Ingredients

For the Cake Batter:

• 1½ cups (3 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups granulated sugar
• 6 large eggs, room temperature
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt

The Cinnamon–Pecan Swirl:

• 1 cup packed light brown sugar
• 2 Tbsp ground cinnamon
• 1 cup chopped pecans
• 2 Tbsp melted butter

For the Caramel-Cream Cheese Glaze:

• 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

Prep & Preheat

• Preheat your oven to 325°F (163°C).
• Grease and flour a 10-inch bundt pan (or two 9×5-inch loaf pans), tapping out excess flour.

Make the Cake Batter

1. In a large bowl, beat butter and cream cheese together until smooth and creamy.
2. Gradually add granulated sugar and vanilla, beating until light and fluffy (about 3–4 minutes).
3. Beat in the eggs, one at a time, mixing well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. With the mixer on low, gradually add the dry ingredients to the wet ingredients in three batches, mixing just until combined. (Don’t overmix!)

Prepare the Cinnamon-Pecan Swirl

• In a small bowl, stir together:
  • Brown sugar
  • Cinnamon
  • Chopped pecans
  • Melted butter
• Mix until crumbly and deliciously fragrant.

Layer & Swirl

1. Spoon half the cake batter into your prepared pan.
2. Sprinkle the cinnamon–pecan mixture evenly over the batter.
3. Spoon the remaining batter on top.
4. Use a knife or skewer to gently swirl the batter and filling together.

Bake

• Bake for 60–75 minutes for a bundt cake or 50–60 minutes for loaf cakes.
• The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Cool the cake in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.

Make the Glaze

1. In a medium bowl, beat the softened cream cheese until smooth.
2. Add powdered sugar, milk, and vanilla, and beat until silky.
3. Stir in ½ cup caramel sauce until fully combined.

Glaze & Finish

• Once the cake is completely cool, drizzle the caramel-cream cheese glaze over the top, letting it drip dramatically down the sides.
• Drizzle with extra caramel sauce and sprinkle with additional chopped pecans if you’re feeling fancy (and trust me, you are).

Notes

• Room temperature ingredients blend more easily and give a smoother batter—don’t skip this step!
• If you prefer a thicker glaze, use less milk when mixing.
• Toast the pecans lightly for extra depth of flavor!

Helpful Tips

• Use a high-quality caramel sauce for the glaze—it makes a huge difference.
• Swirl gently with a knife for a beautiful marbled effect without over-mixing the batter.
• To prevent sticking, grease and flour your bundt pan thoroughly, especially in all the crevices.

Conservation and Storage

• Store the cake, covered tightly, at room temperature for up to 2 days.
• Refrigerate for up to 5 days (bring to room temperature before serving for the best texture).
• Freeze (without glaze) for up to 2 months. Thaw overnight in the fridge and glaze before serving.

Substitutions and Variations

• Swap pecans for walnuts or hazelnuts if you prefer.
• Add a few tablespoons of raisins or dried cranberries to the cinnamon swirl for a fruity pop.
• Use maple syrup instead of caramel sauce for a different, but equally dreamy, glaze.

Frequently Asked Questions

Can I use store-bought caramel sauce?

Yes! A good quality store-bought caramel sauce works beautifully. If you have time, homemade caramel is an even more decadent option.

Can I make this cake ahead of time?

Absolutely! This cake keeps really well. You can bake it a day or two ahead and glaze it just before serving for the freshest presentation.

What if I don’t have a bundt pan?

No worries! This recipe works great in two standard loaf pans. Just adjust the baking time (start checking at 50 minutes).

Conclusion

This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is pure magic in cake form — rich, moist, swirled with gooey cinnamon pecans, and dripping with a caramel-cream cheese glaze. ✨

Perfect for holidays, celebrations, or anytime you need a slice of happiness. Trust me, this cake will be requested again (and again and again).

Ready for more cozy baking adventures? You’ll love:

• Salted Caramel Apple Cake
• Cinnamon Roll Bread Pudding
• Pumpkin Cream Cheese Swirl Muffins

Show Off Your Swirls!

Made this cake? I’d LOVE to see your creation!
Tag your photos with #CinnamonRollPoundCake on Pinterest or Instagram so we can drool together. 🍰✨

Recipe Details

• Prep Time: 25 minutes
• Bake Time: 60–75 minutes
• Total Time: About 1 hour 45 minutes
• Yield: 12–16 servings
• Category: Desserts
• Method: Baked
• Cuisine: American
• Diet: Vegetarian
• Keywords: cream cheese pound cake, cinnamon roll cake, pecan caramel cake, bundt cake, swirl pound cake

Equipment

• Stand mixer or hand mixer
• Large mixing bowls
• 10-inch bundt pan (or two 9×5 loaf pans)
• Spatula
• Wire rack
• Toothpicks (for doneness testing)

Nutrition (Approx. per serving)

• Calories: ~480
• Sugar: ~38g
• Sodium: 170mg
• Fat: 29g
• Saturated Fat: 17g
• Carbohydrates: 48g
• Protein: 5g
• Cholesterol: 135mg

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