Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake
Pecan caramel cinnamon roll cream cheese pound cake with a rich buttery crumb, warm cinnamon swirl, and gooey pecan topping.
Ingredients
- 1 cup unsalted butter softened
- 8 ounces cream cheese softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- Cinnamon Swirl:
- ¾ cup brown sugar
- 1 ½ teaspoons ground cinnamon
- 2 tablespoons melted butter
- Pecan Caramel Topping:
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup heavy cream
- 1 cup chopped pecans
Instructions
- Preheat oven to 325°F and generously grease a bundt or tube pan.
- In a large bowl, beat butter and cream cheese until smooth.
- Gradually add sugar and beat until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract.
- Add flour and salt and mix on low speed just until combined.
- In a small bowl, mix brown sugar, cinnamon, and melted butter for the swirl.
- Pour half of the batter into the pan and sprinkle evenly with cinnamon swirl.
- Add remaining batter and gently swirl with a knife.
- In a saucepan, melt butter for topping, add brown sugar and cream, and simmer 2–3 minutes until slightly thickened.
- Stir in chopped pecans and remove from heat.
- Pour caramel pecan mixture evenly over the batter.
- Bake for 75–85 minutes, tenting with foil if browning too quickly.
- Cool in pan for 15–20 minutes, then invert onto a serving plate.
Notes
Notes:
Do not over-swirl the cinnamon layer. Let the cake rest slightly before inverting so the caramel releases cleanly.
Do not over-swirl the cinnamon layer. Let the cake rest slightly before inverting so the caramel releases cleanly.