There are certain desserts that instantly bring comfort the moment they hit the table, and this Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is one of them. Imagine everything you love about gooey cinnamon rolls, nutty pecans, buttery pound cake, and rich caramel sauce all wrapped into one decadent treat. It’s the kind of cake you bake when family is coming over for Sunday dinner, when you want to wow your guests during the holidays, or simply when you’re craving something sweet and indulgent on a chilly evening.
The inspiration behind this recipe comes from the cozy nostalgia of homemade cinnamon rolls—warm, soft, and filled with swirls of cinnamon sugar—combined with the rich density of a Southern cream cheese pound cake. And of course, we couldn’t resist finishing it off with a luscious caramel pecan glaze that drips beautifully over every golden slice. This is more than just dessert—it’s a celebration of flavor, texture, and tradition.
Why You’ll Love This Pound Cake
Before we dive into the recipe, let’s talk about why this cake deserves a place in your kitchen.
- A Showstopper for Any Occasion: With its glossy caramel pecan topping and swirled cinnamon interior, this cake is as beautiful as it is delicious.
- Comforting Flavors: The cinnamon sugar swirl, buttery pecans, and rich cream cheese base make every bite taste like a cozy hug.
- Make-Ahead Friendly: The cake keeps beautifully for days, and the flavors even deepen after resting overnight.
- Versatile Dessert: Perfect for holidays, family gatherings, potlucks, or as an indulgent afternoon coffee companion.
Ingredients You’ll Need
To make this cake, you’ll need everyday baking staples plus a few flavor-boosting extras.
For the Cake:
- 1 ½ 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
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ cup buttermilk (or milk if you don’t have buttermilk)
- 1 cup chopped pecans (optional, but adds great crunch)
For the Cinnamon Swirl:
- ½ cup packed brown sugar
- 2 tbsp ground cinnamon
- 2 tbsp melted butter
For the Caramel Pecan Glaze:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- 1 cup chopped pecans, toasted
Step-by-Step Directions
1. Prep the Cake
Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a 9×5 loaf pan. This will prevent sticking and ensure your cake releases beautifully after baking.
2. Make the Cake Batter
- In a large mixing bowl, cream together the butter and cream cheese until light and fluffy (about 4–5 minutes).
- Add the granulated sugar and beat until smooth.
- Beat in the eggs one at a time, ensuring each one is fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the dry mixture.
- Stir in the vanilla extract and chopped pecans (if using).
3. Create the Cinnamon Swirl
- In a small bowl, mix together brown sugar, cinnamon, and melted butter.
- Pour half of the cake batter into the prepared pan.
- Swirl the cinnamon mixture into the batter with a knife or spatula.
- Add the remaining batter and repeat the swirl.
4. Bake the Cake
Bake for 1 hour and 15–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes, then carefully turn it out onto a wire rack to cool completely.
5. Make the Caramel Pecan Glaze
- In a medium saucepan, melt butter over medium heat.
- Stir in brown sugar and let it bubble.
- Add heavy cream and stir for about 2 minutes until smooth.
- Remove from heat and stir in vanilla extract.
- Fold in the toasted pecans.
6. Glaze the Cake
Once the cake has cooled, drizzle the caramel pecan glaze generously over the top. Let it set for a few minutes before slicing and serving.
Tips for Baking Success
- Room Temperature Ingredients: Make sure your butter, cream cheese, and eggs are at room temperature for the best texture.
- Don’t Overmix: Overbeating the batter can lead to a dense cake. Mix just until combined.
- Check for Doneness: Since every oven is different, begin checking around the 1 hour 10-minute mark.
- Toast the Pecans: Toasting enhances the nutty flavor, making the glaze even more delicious.
- Use Buttermilk if Possible: It adds a subtle tang and helps create a tender crumb.
Serving Suggestions
This cake is so rich and flavorful that it doesn’t need much to accompany it—but here are some ideas to elevate your serving game:
- With Coffee: A slice of this cake and a hot cup of coffee make the ultimate morning treat.
- With Ice Cream: Serve warm slices with vanilla or butter pecan ice cream for a decadent dessert.
- Holiday Centerpiece: Add a dusting of powdered sugar or garnish with whole pecans for a festive presentation.
- Brunch Treat: This cake also works beautifully on a brunch spread alongside fresh fruit and savory dishes.
Variations to Try
Want to experiment with flavors? Here are a few twists you can try:
- Apple Cinnamon Pound Cake: Add diced apples to the batter for a fruity fall-inspired version.
- Chocolate Drizzle: Swap the caramel glaze with a rich chocolate ganache for a mocha twist.
- Maple Pecan Glaze: Use maple syrup in place of some brown sugar for a deep, earthy sweetness.
- Nut-Free Option: Omit the pecans and focus on the cinnamon swirl for a classic cinnamon roll flavor.
Storage & Make-Ahead Tips
- At Room Temperature: Keep the cake covered in an airtight container for up to 3 days.
- In the Fridge: Store for up to 5 days, though the texture may firm up slightly.
- Freezing: Wrap slices individually and freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Make-Ahead Glaze: Prepare the cake a day in advance and glaze just before serving for the freshest look.
FAQs About Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake
Can I use a hand mixer instead of a stand mixer?
Yes! A hand mixer works just fine for creaming butter and cream cheese, though it may take a bit longer.
Do I have to use a bundt pan?
No, you can also use two loaf pans. Adjust the baking time slightly and keep an eye on doneness.
Can I substitute walnuts for pecans?
Absolutely. Walnuts provide a similar crunch and pair beautifully with caramel and cinnamon.
Is the glaze necessary?
While the cake is delicious on its own, the caramel pecan glaze takes it to the next level of indulgence.