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Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

A rich and moist pound cake that combines the flavors of cinnamon rolls and pecans, topped with a sweet caramel drizzle.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup cream cheese, softened Ensure it's at room temperature
  • 1 cup unsalted butter, softened Ensure it's at room temperature
  • 2 cups sugar
  • 4 large eggs At room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 cup chopped pecans Can substitute with other nuts
  • 1 cup caramel sauce For drizzling

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
  2. In a large bowl, cream together the softened cream cheese and butter until smooth.
  3. Gradually add the sugar and beat until fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon.
  6. Gradually mix the dry ingredients into the cream cheese mixture until just combined.
  7. Gently fold in the chopped pecans.
Baking
  1. Pour half of the batter into the prepared bundt pan.
  2. Drizzle caramel sauce over the batter, then top with the remaining batter.
  3. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow the cake to cool in the pan before transferring it to a plate.
  5. Drizzle with additional caramel sauce before serving.

Notes

Serve warm with vanilla ice cream or whipped cream. For storage, keep in an airtight container at room temperature for up to 3 days, or refrigerate for about a week. Let it come to room temperature before serving.