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Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

A glorious fusion – the rich, tender crumb of a cream cheese pound cake, swirled with warm cinnamon, and crowned with a luscious caramel pecan glaze. It’s like your favorite cinnamon roll and a classic pound cake had a dreamy, delicious baby, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Course Cake, Dessert
Cuisine American
Servings 12 slices

Equipment

  • 10-inch Bundt pan or 9x5-inch loaf pan
  • Large mixing bowl
  • Electric mixer
  • Medium bowl
  • Small bowl
  • Whisk
  • Knife or Skewer
  • Wire rack
  • Medium saucepan
  • Toothpick

Ingredients
  

For the Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

  • 1.5 cups unsalted butter 3 sticks, softened
  • 8 oz cream cheese softened
  • 2 cups granulated sugar
  • 6 large eggs room temperature
  • 3 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.5 cup buttermilk or regular milk (see notes for substitute)
  • 1 cup chopped pecans optional for the cake

For the Cinnamon Swirl

  • 0.5 cup packed brown sugar
  • 2 tbsp ground cinnamon
  • 2 tbsp melted butter

For the Caramel Pecan Glaze

  • 0.5 cup unsalted butter
  • 1 cup packed brown sugar
  • 2 tbsp heavy cream
  • 0.5 tsp vanilla extract
  • 1 cup chopped pecans toasted

Instructions
 

  • Step 1: Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or a 9x5-inch loaf pan.
  • Step 2: In a large mixing bowl, beat softened butter and cream cheese with an electric mixer until light and fluffy. Slowly add granulated sugar, beating until smooth and creamy.
  • Step 3: Add eggs one at a time, beating well after each addition until fully incorporated.
  • Step 4: In a separate medium bowl, whisk together flour, baking powder, salt, and ground cinnamon.
  • Step 5: Gradually add the dry mixture to the wet butter mixture, alternating with the buttermilk. Start and end with dry ingredients, mixing just until combined (do not overmix).
  • Step 6: Gently stir in vanilla extract. If using, fold in chopped pecans.
  • Step 7: For the cinnamon swirl: In a small bowl, combine brown sugar, cinnamon, and melted butter to form a thick paste.
  • Step 8: Pour about half of the cake batter into the prepared pan. Dollop half of the cinnamon swirl mixture over the batter. Gently swirl with a knife or skewer.
  • Step 9: Carefully spoon the remaining cake batter over the cinnamon swirl layer, then repeat the swirling process with any remaining cinnamon mixture.
  • Step 10: Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. If browning too quickly, loosely tent with foil.
  • Step 11: Let the cake cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
  • Step 12: While the cake cools, make the Caramel Pecan Glaze: In a medium saucepan, melt 0.5 cup butter over medium heat. Add 1 cup brown sugar and stir until it bubbles and dissolves.
  • Step 13: Stir in heavy cream and continue to stir constantly for about 2 minutes until the glaze is smooth and thickened. Remove from heat and stir in 0.5 tsp vanilla extract. Fold in toasted chopped pecans.
  • Step 14: Once the cake is completely cool, generously pour the warm caramel pecan glaze evenly over the top. Let the glaze set for a few minutes before slicing and serving.

Notes

Substitutions & Additions: If pecans aren't your thing or you have allergies, feel free to omit them entirely from both the cake and the glaze, or swap for walnuts. For a bright twist, add a teaspoon of orange or lemon zest to the cake batter. A handful of mini chocolate chips folded into the batter would be a delightful addition. If short on time, a simple powdered sugar glaze (powdered sugar mixed with a little milk and vanilla) works beautifully. Add a pinch of nutmeg or cardamom to the cinnamon swirl for an extra layer of warm spice.
Tips for Success: Room temperature ingredients (softened butter, cream cheese, and room temperature eggs) emulsify much better, resulting in a smooth, evenly textured batter and a lighter, fluffier cake. Do not overmix the batter once flour is added, as this can lead to a tough, dry cake. Properly grease and flour your pan to prevent sticking. Ovens vary, so monitor your cake's browning and tent with foil if needed. Crucially, cool the cake completely before glazing, otherwise the caramel will melt and run off.
How to Store: Store any leftover cake tightly covered at room temperature for up to 3 days. For extended freshness or in warm climates, refrigerate for up to a week in an airtight container. Allow refrigerated cake to come closer to room temperature before serving for the best texture and flavor.
Buttermilk Substitute: If you don't have buttermilk, you can easily make your own by adding 1/2 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes before using.
Keyword Bundt Cake, Caramel, cinnamon roll, Cream Cheese, Pecan, Pound Cake