This “Decadent Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake” is an absolute showstopper, combining the rich, dense texture of a classic pound cake with the warm, comforting flavors of a cinnamon roll, all crowned with a luscious cream cheese glaze and a generous caramel drizzle, adorned with crunchy pecans. The image provides a stunning visual representation of this dessert’s grandeur. A perfectly baked bundt cake stands proudly, with a neat slice removed, revealing the mesmerizing swirl of cinnamon and brown sugar within its tender, golden crumb. The top is beautifully adorned with a generous, thick white cream cheese glaze, which cascades down the sides, intertwined with streaks of rich, amber caramel sauce. Whole pecan halves are strategically placed atop the glaze and caramel, adding an inviting crunch and nutty flavor that complements the sweetness of the cake. The exposed interior highlights the moist, fine crumb of the pound cake and the distinct, perfectly baked cinnamon sugar ribbon winding through it, promising a burst of warm spice with every forkful. This cake is designed to be a luxurious treat, perfect for special occasions, holiday gatherings, or any time you desire an extraordinary dessert experience that marries a multitude of delightful textures and deeply satisfying flavors. The use of cream cheese in the pound cake batter itself contributes to an unparalleled moistness and richness.
The bundt cake shape with a clean slice removed showcases the intricate layers. The visible cinnamon swirl inside the golden cake is a key feature. The thick white cream cheese glaze and caramel drizzle beautifully coat the cake, with pecan halves adding visual and textural appeal. The partial ingredients list confirms the use of butter, cream cheese, and granulated sugar, which are foundational for a rich pound cake.
Ingredients:
- For the Pound Cake:
- 1½ cups (3 sticks / 340g) unsalted butter, softened at room temperature
- 8 oz (226g) cream cheese, softened at room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (180ml) whole milk, at room temperature
- For the Cinnamon Swirl:
- ½ cup (100g) packed light brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup (56g) unsalted butter, melted
- For the Cream Cheese Glaze:
- 4 oz (113g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar (confectioners’ sugar), sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons whole milk or heavy cream (for desired consistency)
- For the Caramel Drizzle:
- ½ cup (120ml) prepared caramel sauce (store-bought or homemade)
- For Garnish:
- 1 cup (113g) pecan halves
- Equipment:
- 12-cup Bundt pan
- Non-stick baking spray with flour, or butter and flour for greasing
- Large mixing bowl
- Medium mixing bowls (2 for dry ingredients and cinnamon swirl mixture)
- Small mixing bowl (for glaze)
- Electric mixer (stand or hand-held)
- Whisk
- Rubber spatula
- Wire cooling rack
- Piping bag (optional, for glaze/caramel drizzle)
Instructions:
Part 1: Prepare the Pound Cake Batter
- Preheat Oven & Prepare Pan: Preheat your oven to 325∘F (160∘C). Generously grease and flour a 12-cup Bundt pan. Ensure every crevice is coated to prevent sticking. Alternatively, use a non-stick baking spray with flour.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the 1½ cups softened unsalted butter, 8 oz softened cream cheese, and 2 cups granulated sugar on medium-high speed until the mixture is light, fluffy, and pale, about 5-7 minutes. Scrape down the sides of the bowl periodically. The image shows a beautifully dense yet tender-looking crumb, which starts with proper creaming.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the 1 teaspoon vanilla extract. The mixture may look slightly curdled, but it will come together as more dry ingredients are added.
- Alternate Dry and Wet: With the mixer on low speed (or by hand with a spatula), gradually add the dry ingredients to the wet mixture in three additions, alternating with the ¾ cup whole milk in two additions. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as overmixing can lead to a tough cake.
Part 2: Create the Cinnamon Swirl
- Combine Swirl Ingredients: In a small bowl, combine the ½ cup packed light brown sugar and 1 tablespoon ground cinnamon. Stir well to mix thoroughly. Pour in the ¼ cup melted butter and stir again until a thick, crumbly, paste-like mixture forms.
Part 3: Assemble and Bake the Cake
- Layer the Batter: Pour about half of the pound cake batter evenly into the prepared Bundt pan. Smooth the top with a spatula.
- Add Cinnamon Swirl: Carefully spoon or dollop the cinnamon swirl mixture over the batter in the pan. Use a knife or a skewer to gently swirl the cinnamon mixture into the batter, creating a marbled effect. Be careful not to overmix or go too deep, or the swirl will disappear into the base of the cake during baking. The image clearly shows a beautiful, distinct swirl.
- Add Remaining Batter: Gently spoon the remaining pound cake batter over the cinnamon swirl layer, spreading it carefully to cover the cinnamon mixture completely.
- Bake: Bake for 65-80 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean (or with a few moist crumbs attached). The exact baking time will depend on your oven. The cake should be golden brown on top.
- Cool: Once baked, remove the Bundt pan from the oven and place it on a wire cooling rack. Let the cake cool in the pan for 15-20 minutes. This allows the cake to firm up before you attempt to invert it.
- Invert: After cooling in the pan, carefully invert the cake onto the wire cooling rack. Let it cool completely before glazing. This is crucial for the glaze to set properly.
Part 4: Prepare Glaze and Caramel
- Make Cream Cheese Glaze: In a medium bowl, combine the 4 oz softened cream cheese and ½ cup softened unsalted butter. Beat with an electric mixer until smooth and creamy.
- Add Powdered Sugar & Vanilla: Gradually add the 2 cups sifted powdered sugar, beating on low speed until combined, then increase to medium speed and beat until fluffy. Stir in the 1 teaspoon vanilla extract.
- Adjust Consistency: Add 2-3 tablespoons of milk or heavy cream, one tablespoon at a time, until the glaze reaches a smooth, pourable, but still thick consistency. It should be thick enough to cling to the cake but thin enough to drip attractively, as shown in the image.
- Warm Caramel Sauce: If your caramel sauce is too thick, gently warm the ½ cup prepared caramel sauce in the microwave for 15-30 seconds or in a small saucepan over low heat until it’s a pourable consistency.
Part 5: Glaze and Garnish
- Glaze the Cake: Once the cake is completely cool, place it on a serving plate or cake stand. Slowly and evenly pour the cream cheese glaze over the top of the Bundt cake, allowing it to drip down the sides. For a neater look, you can use a piping bag with a small hole cut in the tip to create decorative lines, as seen in the image.
- Drizzle with Caramel: Immediately after glazing (while the glaze is still wet), drizzle the warm caramel sauce over the cream cheese glaze, creating beautiful streaks. The image clearly shows both glazes drizzled over the top.
- Add Pecans: Arrange the 1 cup of pecan halves artfully over the top of the glazed and drizzled cake. Press them gently into the glaze to secure them.
- Set: Allow the glaze and caramel to set for at least 15-30 minutes before slicing and serving.
Part 6: Serve and Store
- Slice and Serve: Slice the “Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake” into generous portions, revealing the beautiful cinnamon swirl within. Serve plain or with an extra drizzle of caramel or a dollop of whipped cream.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze individual slices (well-wrapped) for up to 1 month.
Tips for Success:
- Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature. This is essential for a smooth, well-emulsified batter and a tender crumb in pound cakes.
- Grease and Flour Thoroughly: Bundt pans can be tricky. Take extra care to grease and flour every nook and cranny to ensure the cake releases cleanly.
- Don’t Overmix: Mix the batter only until just combined after adding the flour. Overmixing develops gluten, which can make the cake tough.
- Even Swirl: When adding the cinnamon swirl, try to distribute it evenly and swirl gently to ensure a beautiful pattern in every slice.
- Cool Completely Before Glazing: While some loaf cakes can be glazed warm, for a thick glaze like this, it’s best to let the cake cool completely. This prevents the glaze from melting off and ensures it sets properly.
- Sift Powdered Sugar: Sifting powdered sugar for the glaze prevents lumps and ensures a smooth, creamy consistency.
- High-Quality Ingredients: Using good quality butter, cream cheese, and vanilla extract will significantly impact the flavor of this decadent cake.
Enjoy this truly indulgent and impressive “Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake!”