A Southern-Inspired Dessert That Combines Everything You Love About Brunch and Baking
Looking for the ultimate show-stopping dessert that blends the comforting flavors of cinnamon rolls, rich pound cake, and gooey caramel pecan topping? This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is the recipe you’ve been dreaming of—warm, moist, and loaded with flavor. Let’s get baking!
Introduction
Pound cake is a classic Southern staple that never goes out of style. But when you take that buttery, dense goodness and give it a cinnamon roll twist—with a ribbon of spiced sugar through the middle—and then top it with a cascade of caramel and toasted pecans, you’ve got a dessert that’s impossible to resist.
This recipe for Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is an indulgent treat that’s perfect for special occasions like holidays, birthdays, or weekend brunches. The addition of cream cheese makes it ultra-rich and tender, while the swirl of cinnamon brown sugar gives it that cozy, cinnamon-roll feel. And the caramel pecan topping? That’s what takes it over the top.
Let’s walk you through everything you need to know to create this unforgettable dessert.
Tools Needed, Serving Size, and Time Required
Before you get started, gather these essential tools and ingredients. Being prepared will make the baking process smooth and stress-free.
Tools You’ll Need:
- 10–12 cup Bundt pan
- Stand mixer or electric hand mixer
- 2 large mixing bowls
- Whisk and rubber spatula
- Measuring cups and spoons
- Cooling rack
- Skillet (for toasting pecans)
Servings: 12 slices
Prep Time: 20 minutes
Bake Time: 60–75 minutes
Cooling Time: 30–40 minutes
Total Time: Approximately 1 hour 30 minutes
Calories: ~550 calories per slice
Ingredients
For the Cake:
- 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 (spooned and leveled)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
For the Cinnamon Swirl:
- ⅓ cup brown sugar
- 1½ tablespoons ground cinnamon
- 1 tablespoon molasses (or maple syrup for a lighter taste)
For the Topping:
- 1 cup chopped pecans, toasted
- ½ cup caramel sauce (store-bought or homemade)
Optional Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
Step-by-Step Instructions
Step 1: Prep the Pan and Toast the Pecans
Preheat your oven to 325°F (165°C). Generously grease your Bundt pan with butter or baking spray, then dust lightly with flour to prevent sticking.
In a dry skillet over medium heat, toast the chopped pecans for 3–4 minutes until they are fragrant and lightly golden. Remove from heat and set aside.
Step 2: Make the Pound Cake Batter
In a large bowl, beat the softened butter and cream cheese with a mixer until smooth and creamy—about 2 minutes on medium speed.
Gradually add the sugar and continue beating until the mixture becomes light and fluffy, another 4–5 minutes. This step is crucial for a soft and airy texture.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry mixture into the wet ingredients using a rubber spatula or mixer on low speed. Be careful not to overmix—just until combined.
Step 3: Prepare the Cinnamon Swirl
In a small bowl, combine the brown sugar, ground cinnamon, and molasses. Stir until it forms a thick, fragrant mixture.
Pour half the cake batter into the prepared Bundt pan. Spoon the cinnamon swirl mixture evenly across the batter. Then pour the remaining batter on top, spreading gently with a spatula to smooth the surface.
Step 4: Bake the Cake
Place the Bundt pan in the preheated oven and bake for 60–75 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Check at the 60-minute mark to avoid overbaking. The cake should spring back when lightly pressed.
Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Step 5: Add the Topping
Once the cake is completely cooled, warm the caramel sauce slightly so it’s pourable. Drizzle it generously over the top of the cake, letting it drip down the sides for that signature caramel cascade.
Sprinkle the toasted pecans evenly over the caramel.
Optional: Add the Cream Cheese Glaze
If you want an extra layer of decadence, prepare the glaze by mixing softened cream cheese, powdered sugar, and milk until smooth. Drizzle it over the cake just before serving.
Tips for the Best Cake Results
- Use room temperature ingredients: Cold butter, eggs, and cream cheese don’t blend well and can cause a dense or uneven texture.
- Don’t skip the toasting step: Toasting the pecans enhances their flavor and adds a lovely crunch.
- Properly prepare your Bundt pan: Make sure every nook is greased and floured to prevent the cake from sticking.
- Let it cool fully before adding toppings: Pouring caramel on a warm cake can cause it to melt off or soak in too much.
- Store it properly: This cake keeps well, so don’t worry about leftovers.
Serving and Storage Tips
How to Serve
- Slice and serve at room temperature for the best texture.
- Perfect with a scoop of vanilla ice cream or a dollop of whipped cream.
- Serve with coffee or tea for a cozy afternoon treat or elegant brunch centerpiece.
How to Store
- Room Temperature: Store covered for up to 3 days in a cake container or under a cake dome.
- Refrigerator: Store for up to 7 days. Let sit at room temperature for 15–20 minutes before serving for the best flavor and texture.
- Freezer: Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
FAQ – Frequently Asked Questions
1. Can I make this cake without a Bundt pan?
Yes. You can use two 9×5 inch loaf pans or a large tube pan. Be sure to adjust the baking time—start checking around 50–55 minutes.
2. Can I make this cake ahead of time?
Absolutely. This cake is even better the next day once the flavors have had time to meld. Just store it in an airtight container.
3. Can I substitute the cream cheese in the batter?
You can use mascarpone or full-fat Greek yogurt as a substitute, but the texture and flavor will vary slightly.
4. What’s the best way to make homemade caramel sauce?
Melt 1 cup of sugar in a saucepan until amber, then stir in 6 tablespoons of butter and 1/2 cup heavy cream. Simmer for 1–2 minutes. Let cool before using.
5. Can I skip the cinnamon swirl or topping?
The base pound cake is delicious on its own, so yes. But the swirl and topping really make it a unique and luxurious dessert.
Conclusion
Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake isn’t just a dessert—it’s an experience. From the first slice to the last bite, it captures the magic of cinnamon rolls, the richness of caramel pecan pie, and the heartwarming texture of old-fashioned pound cake.
Whether you’re serving it at a holiday dinner, potluck, or cozy brunch with friends, this cake will always steal the show. With layers of flavor and a melt-in-your-mouth finish, it’s guaranteed to become a cherished recipe in your collection.
So don’t wait—gather your ingredients, preheat the oven, and get ready to bake a cake that’s as impressive as it is irresistible.
