Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

A decadent pound cake swirled with cinnamon sugar, enriched with cream cheese, and topped with a glossy caramel pecan glaze.

Prep time

25 minutes

Cook time

75 minutes

Total time

1 hour 40 minutes

Yield

12 slices

Ingredients

1½ cups (3 sticks) unsalted butter, softened

8 oz cream cheese, softened

2 cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

1½ tsp baking powder

½ tsp salt

1 tsp vanilla extract

½ tsp ground cinnamon

½ cup buttermilk

1 cup chopped pecans (for swirl)

½ cup packed brown sugar (for swirl)

2 tbsp ground cinnamon (for swirl)

2 tbsp melted butter (for swirl)

For the glaze:

½ cup unsalted butter

1 cup packed brown sugar

2 tbsp heavy cream

½ tsp vanilla extract

1 cup chopped toasted pecans

Instructions

1. Preheat oven to 325°F (160°C). Grease and flour a bundt pan.
2. Cream butter, cream cheese, and sugar until fluffy (3–4 min).
3. Add eggs one at a time. Mix well. Stir in vanilla.
4. In another bowl, whisk flour, baking powder, salt, and cinnamon.
5. Add dry ingredients in thirds, alternating with buttermilk.
6. Mix swirl: brown sugar, cinnamon, melted butter, and pecans.
7. Layer half of batter in pan, sprinkle swirl mix, then top with remaining batter. Swirl lightly.
8. Bake for 70–80 minutes. Cool 15 minutes in pan. Turn onto rack.
9. Make glaze: Melt butter and brown sugar. Add cream, vanilla, and pecans.
10. Pour glaze over cooled cake. Let it set before slicing.

Notes

Wrap tightly and store at room temperature up to 3 days.

Skip pecans for nut-free version.

Store-bought caramel works if short on time.

Dust with powdered sugar for extra flair.