If you adore warm, comforting desserts that bring together layers of luscious flavors and textures, then you have to try the Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe. This cake is a divine union of tender cream cheese-infused pound cake swirled generously with cinnamon sugar and crunchy pecans, all crowned with a rich caramel drizzle that makes every bite irresistibly indulgent. It’s like your favorite cinnamon roll and a classic pound cake had a delicious love child, perfect for any occasion that calls for a show-stopping dessert.
Ingredients You’ll Need
Every ingredient in this recipe is thoughtfully chosen for its role in making the Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe truly spectacular. From the creamy tang of buttermilk to the crunchy sweetness of chopped pecans, each element blends to create incredible taste, texture, and gorgeous color.
- All-purpose flour: The base structure for the cake, providing the perfect crumb.
- Baking powder: Helps the cake rise beautifully and remain light.
- Salt: Enhances the flavors and balances the sweetness.
- Cinnamon: The star spice that infuses the cake with warmth and depth.
- Unsalted butter, softened: Adds rich flavor and moisture.
- Granulated sugar: Sweetens the cake and helps achieve a tender crumb.
- Cream cheese, softened: Brings a luxurious creaminess that sets this pound cake apart.
- Eggs: Provide structure and help emulsify the batter for smooth texture.
- Vanilla extract: Adds a fragrant note that rounds out the flavors.
- Buttermilk: Keeps the cake moist and tender with a subtle tang.
- Chopped pecans: For delightful crunch and toasty nuttiness.
- Caramel sauce (for drizzling): The luscious finishing touch that elevates the cake to pure decadence.
- Brown sugar: Mixed into the cinnamon swirl for extra richness.
- Ground cinnamon (for cinnamon swirl): Intensifies the cinnamon flavor within the swirl.
- Butter, melted (for cinnamon swirl): Helps bind the cinnamon sugar and pecans while creating beautiful swirls.
How to Make Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly so your cake releases easily after baking. This step is important to maintain those pristine edges and ensure the cake pops out perfectly intact.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon until combined. This dry mix is the backbone of your cake’s flavor and rise, so giving it a good stir ensures everything is evenly distributed.
Step 3: Cream Butter, Sugar, and Cream Cheese
In a large bowl, beat your softened butter, granulated sugar, and cream cheese together until the mixture is smooth and creamy. This step gives the cake its amazing moist, dense texture with just the right richness that cream cheese contributes.
Step 4: Add Eggs and Vanilla
Incorporate the eggs one at a time, fully blending each before adding the next. Then fold in the vanilla extract, which infuses the batter with sweet and fragrant notes that marry beautifully with the cinnamon and caramel later.
Step 5: Alternately Add Dry Ingredients and Buttermilk
Gradually add the dry ingredients to your wet mixture in three parts, alternating with buttermilk. Start and end with the dry ingredients. This alternating method keeps the batter smooth and airy, locking in moisture for that melt-in-your-mouth crumb.
Step 6: Prepare Cinnamon Sugar and Pecan Mixtures
Mix brown sugar and cinnamon in a small bowl to create your signature cinnamon swirl. In a separate bowl, combine melted butter with chopped pecans. These separate components will be gently swirled into the batter for luscious pockets of flavor and crunch.
Step 7: Layer and Swirl the Batter
Pour half of the cake batter into the prepared pan. Evenly sprinkle half of the cinnamon sugar, then half of the buttery pecan mixture on top. Using a knife, gently swirl the ingredients into the batter for that iconic cinnamon roll effect. Repeat this layering and swirling with the remaining batter, cinnamon sugar, and pecans for even distribution of flavor and texture.
Step 8: Bake the Cake
Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. Once out of the oven, let the cake cool in the pan for 10 minutes before carefully turning it onto a wire rack to cool completely. Cooling is key to setting the cake’s tender crumb so the slices hold beautifully.
Step 9: Drizzle with Caramel and Serve
Once cooled, generously drizzle your cake with caramel sauce. This final step adds that glossy, sweet finish that perfectly complements the pecans and cinnamon swirl for a truly unforgettable dessert experience.
How to Serve Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe
Garnishes
To elevate your Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe even further, consider adding a few extra toasted pecans on top after the caramel drizzle or a light dusting of powdered sugar. Fresh whipped cream can also add a light, airy contrast to the cake’s richness.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of crème fraîche. For a seasonal twist, fresh berries offer a burst of brightness that complements the warm cinnamon and caramel notes beautifully.
Creative Ways to Present
Slice the cake thick and serve it on a rustic wooden board alongside steaming mugs of coffee or chai tea for a cozy gathering. You can even cut smaller cubes and serve them as part of a dessert platter, letting guests drizzle their own caramel for a fun and interactive treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days to maintain its moist texture and fresh flavor. Avoid refrigeration if you want to preserve the cake’s tenderness.
Freezing
This cake freezes beautifully! Wrap tightly in plastic wrap and then in foil or place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving for the best texture.
Reheating
If you prefer your cake slightly warm, gently heat a slice in the microwave for 15-20 seconds, or pop it in a low oven (300°F/150°C) for about 5-10 minutes. This softens the cake and helps the caramel drizzle become deliciously gooey again.
FAQs
Can I use regular milk instead of buttermilk?
Yes, but adding a tablespoon of lemon juice or vinegar to a cup of regular milk will mimic buttermilk’s acidity, helping the cake stay tender and moist.
Do I have to use pecans? Can I substitute other nuts?
Pecans give this cake its signature flavor and crunch, but walnuts or chopped almonds would also work nicely if pecans aren’t available or if you prefer another nut.
Is it okay to use store-bought caramel sauce?
Absolutely! A good-quality store-bought caramel sauce saves time and tastes fantastic, but making your own caramel can add a lovely homemade touch if you have the time.
Can I make this cake in a loaf pan instead of a bundt pan?
Yes, you can. Bake it a little longer, checking doneness with a toothpick after 60 minutes, as a loaf pan’s shape affects baking time.
How should I best swirl the cinnamon sugar and pecan mixtures?
Use a knife or skewer to gently swirl the mixtures into the batter in a figure-eight or circular motion. Don’t over-swirl as you want distinct layers and pockets of cinnamon and crunch.
Final Thoughts
If you’re looking to wow friends and family with a dessert that feels both nostalgic and utterly luxurious, the Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe is your new best friend. It’s a perfect treat for brunch, a special occasion, or simply a weekend indulgence that fills your home with the most comforting, irresistible aromas. Give it a try, and I promise it will become a cherished favorite you’ll want to bake again and again.
Print
Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake combines the rich, creamy texture of a classic cream cheese pound cake with the warm, spicy flavors of cinnamon and the crunch of pecans. Swirled with a cinnamon sugar and pecan mixture and finished with a decadent caramel drizzle, this dessert is perfect for holiday gatherings or any special occasion.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 8 oz cream cheese, softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Swirl Mixtures
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup butter, melted
- 1 cup chopped pecans
For Serving
- Caramel sauce (for drizzling)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. Set this mixture aside for later use.
- Cream Butter, Sugar, and Cream Cheese: In a large bowl, beat the softened butter, granulated sugar, and cream cheese together until the mixture is smooth and creamy, which should take about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix the batter just until combined to avoid overmixing.
- Prepare Swirl Mixtures: In a small bowl, mix the brown sugar and ground cinnamon for the cinnamon swirl. In another small bowl, combine the melted butter and chopped pecans.
- Layer and Swirl Batter: Pour half of the cake batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter, followed by half of the pecan and melted butter mixture. Use a knife to gently swirl the cinnamon sugar and pecan mixture into the batter. Pour the remaining batter over top and repeat the sprinkling and swirling process with the remaining cinnamon sugar and pecans.
- Bake the Cake: Bake the cake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before removing it.
- Cool and Serve: Transfer the cake to a wire rack to cool completely. Once cooled, drizzle the cake generously with caramel sauce. Slice and enjoy this rich, flavorful dessert.
Notes
- Be careful not to overmix the batter to keep the pound cake tender and moist.
- Ensure all ingredients, especially the butter and cream cheese, are softened to room temperature for easier mixing.
- If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- The caramel sauce can be store-bought or homemade, depending on your preference.
- Use a toothpick or cake tester to check doneness; if it comes out with wet batter, continue baking and check every 5 minutes.
