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Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake delights!


  • Author: Christina R. Jones
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A delightful Pecan Caramel Cinnamon Roll Pound Cake that combines buttery pound cake with sweet cinnamon swirls and crunchy pecans, topped with a luscious caramel pecan glaze.


Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Cream together the softened butter and cream cheese until light and fluffy.
  3. Add granulated sugar and beat until well combined.
  4. Add eggs one at a time, beating well after each addition.
  5. In a separate bowl, whisk together flour, baking powder, salt, and ground cinnamon.
  6. Gradually add the dry mixture to the wet ingredients, alternating with buttermilk.
  7. Stir in vanilla extract and chopped pecans.
  8. Prepare the cinnamon swirl by mixing brown sugar, ground cinnamon, and melted butter in a small bowl.
  9. Pour half of the cake batter into the prepared pan, then add the cinnamon swirl mixture and swirl it in.
  10. Add the remaining batter on top and swirl again.
  11. Bake for 1 hour and 15 to 30 minutes, checking for doneness with a toothpick.
  12. Let the cake cool in the pan for 10 to 15 minutes before transferring to a wire rack.
  13. Prepare the caramel pecan glaze by melting butter, adding brown sugar, and stirring until bubbling, then adding heavy cream and stirring until smooth.
  14. Drizzle the glaze over the cooled cake and enjoy!

Notes

  • Use room temperature ingredients for better mixing.
  • Don’t overmix the batter to avoid a dense cake.
  • Swirl the cinnamon mixture gently to maintain beautiful ribbons.
  • Check for doneness a few minutes before the timer goes off.
  • Let the cake cool properly before slicing.
  • Making the cake a day in advance enhances the flavors.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 35g
  • Sodium: 200mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 100mg

Keywords: Pecan Caramel, Cinnamon Roll, Pound Cake, Dessert, Baking