Description
Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a decadent and irresistible dessert that combines the rich flavors of cinnamon rolls, creamy cream cheese, and crunchy pecans, all topped with a sweet caramel glaze. This pound cake is perfect for any occasion, offering a perfect balance of sweetness, warmth, and texture in every bite. #PecanCaramelCake #CreamCheesePoundCake #CinnamonRollCake #DecadentDesserts #CaramelCake #CakeLovers #SweetTreats
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Cinnamon
- Unsalted butter, softened
- Granulated sugar
- Cream cheese, softened
- Eggs
- Vanilla extract
- Buttermilk
- Chopped pecans
- Caramel sauce (for drizzling)
- Brown sugar
- Ground cinnamon (for cinnamon swirl)
- Butter, melted (for cinnamon swirl)
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and cream cheese together until smooth and creamy, about 3-4 minutes.
- Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in 3 parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- In a small bowl, mix the brown sugar and cinnamon for the cinnamon swirl. In another small bowl, combine the melted butter and chopped pecans.
- Pour half of the cake batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture over the batter, followed by half of the pecan mixture. Gently swirl the cinnamon sugar and pecans into the batter with a knife. Add the remaining cake batter on top, and repeat the swirl process with the remaining cinnamon sugar and pecan mixture.
- Bake the cake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, drizzle the cake with caramel sauce. Slice and enjoy this decadent dessert!
Notes
- This cake can be made ahead and stored at room temperature for up to 3 days.
- If you prefer, you can use store-bought caramel sauce or make your own for the drizzle.
- This cake pairs wonderfully with a cup of coffee or tea for an afternoon treat.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg