Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Here’s a rich and indulgent Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake recipe. It combines the dense, buttery texture of a cream cheese pound cake with a swirl of cinnamon roll flavor, pecans, and a luscious caramel glaze. Perfect for special occasions or whenever you’re craving something decadent!

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🥮 Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Ingredients

For the Cake:

• 1 ½ cups (3 sticks) unsalted butter, softened

• 1 (8 oz) package cream cheese, softened

• 2 ¾ cups granulated sugar

• 6 large eggs, room temperature

• 2 tsp vanilla extract

• 3 cups all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

Cinnamon Swirl:

• ¾ cup light brown sugar, packed

• 1 ½ tsp ground cinnamon

• 1 cup chopped pecans

• 2 tbsp melted butter (optional, for extra swirl richness)

Caramel Glaze:

• ½ cup unsalted butter

• 1 cup packed light brown sugar

• ¼ cup heavy cream

• 1 tsp vanilla extract

• Pinch of salt

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Instructions

1. Prep and Preheat:

• Preheat your oven to 325°F (163°C).

• Grease and flour a bundt pan thoroughly or use baking spray with flour.

2. Make the Batter:

1. In a large bowl, cream together the butter and cream cheese until smooth and fluffy (about 3-5 minutes).

2. Gradually add in sugar and beat until light and fluffy.

3. Add eggs one at a time, beating well after each addition.

4. Mix in the vanilla extract.

5. In a separate bowl, sift together the flour, baking powder, and salt.

6. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

3. Prepare the Cinnamon Swirl:

• Mix together the brown sugar, cinnamon, and chopped pecans.

4. Assemble the Cake:

1. Spoon about ⅓ of the batter into the prepared bundt pan.

2. Sprinkle half the cinnamon-pecan mixture over the batter.

3. Repeat with another ⅓ of the batter, then the rest of the cinnamon mixture.

4. Top with the remaining batter.

5. Gently swirl with a knife if you want a marbled effect (optional).

5. Bake:

• Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean.

• Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.

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Caramel Glaze:

1. In a small saucepan over medium heat, melt the butter.

2. Stir in the brown sugar and cream; bring to a gentle boil.

3. Let boil for 2-3 minutes, stirring constantly.

4. Remove from heat and stir in vanilla and salt.

5. Let cool slightly until it thickens but is still pourable.

6. Drizzle over cooled cake and sprinkle with extra chopped pecans if desired.

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Serving Tips:

• Warm individual slices for a few seconds in the microwave for a gooey, cinnamon roll effect.

• Serve with coffee or a scoop of vanilla ice cream for a full dessert experience.