The Grand Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is an absolutely show-stopping dessert, a harmonious marriage of several beloved classics: the rich, dense crumb of a pound cake, the warm, spiced swirl of a cinnamon roll, the nutty crunch of pecans, and the gooey indulgence of caramel, all crowned with a luscious cream cheese glaze. As magnificently displayed in the image, this Bundt cake features a breathtaking internal spiral of cinnamon sugar, reminiscent of a giant cinnamon roll, baked within a golden, moist pound cake. The exterior is a feast for the eyes and palate, generously slathered with a thick, tangy cream cheese frosting, artfully drizzled with sticky caramel sauce, and adorned with toasted pecan halves.
This cake is designed for ultimate indulgence and celebration. The pound cake base itself is rich and buttery, providing a sturdy yet tender foundation. The magic truly happens within, where a ribbon of brown sugar and cinnamon weaves through the cake, creating a beautiful marbling effect and infusing every slice with that comforting, spiced warmth. The pecans, both chopped within the caramel drizzle and whole on top, add a crucial textural element—a satisfying crunch that contrasts with the cake’s tenderness and the frosting’s creaminess. The combination of the sweet cake, the aromatic cinnamon swirl, the gooey caramel, and the tangy cream cheese frosting creates a complex flavor profile that is both comforting and sophisticated. Each bite offers a different sensation: the soft cake, the slightly chewy swirl, the creamy frosting, and the crunchy pecans. Perfect for holiday gatherings, special family dinners, or any occasion that calls for an impressive and deeply satisfying dessert, this Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is not just a cake; it’s an event, promising a memorable culinary experience that will undoubtedly earn rave reviews and leave a lasting impression on everyone lucky enough to taste it.
Ingredients:
- For the Cream Cheese Pound Cake:
- 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
- 8 ounces (226g) cream cheese, softened to room temperature (full-fat recommended)
- 3 cups (600g) granulated sugar
- 6 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups (360g) all-purpose flour, sifted
- 1 teaspoon baking powder (optional, for a slightly lighter texture)
- ½ teaspoon salt
- ½ cup (120ml) whole milk or buttermilk, at room temperature
- For the Cinnamon-Pecan Swirl:
- ½ cup (1 stick / 113g) unsalted butter, melted
- ¾ cup (150g) packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 cup (115g) finely chopped pecans
- For the Cream Cheese Glaze:
- 4 ounces (113g) cream cheese, softened to room temperature
- ¼ cup (½ stick / 56g) unsalted butter, softened to room temperature
- 2-3 cups (240-360g) powdered sugar (confectioners’ sugar), sifted
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or heavy cream, as needed for consistency
- For the Caramel Drizzle & Garnish:
- ½ cup (120ml) prepared caramel sauce (store-bought or homemade)
- ½ cup (55g) pecan halves, toasted (for garnish)
- For Greasing/Dusting Bundt Pan:
- 2 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
Instructions:
- Prepare the Bundt Pan and Preheat Oven (Approx. 5-7 minutes):
- Preheat your oven to 325°F (160°C). Pound cakes bake best at a slightly lower temperature for even cooking.
- Generously grease a 10-12 cup Bundt pan with softened butter, ensuring all intricate designs are well coated. This step is critical for a clean release.
- Sprinkle 2 tablespoons of all-purpose flour into the greased pan. Tilt and rotate the pan to ensure the flour evenly coats the entire buttered surface. Tap out any excess flour.
- Prepare the Cinnamon-Pecan Swirl Mixture (Approx. 5 minutes):
- In a medium bowl, combine the ½ cup melted butter, ¾ cup packed light brown sugar, 2 tablespoons ground cinnamon, and 1 cup finely chopped pecans. Stir until well combined and a thick, spreadable paste forms. Set aside.
- Prepare the Pound Cake Batter (Approx. 15-20 minutes):
- In a very large mixing bowl, using an electric mixer (stand mixer with paddle attachment is ideal), beat the 1 cup softened unsalted butter and 8 ounces softened cream cheese on medium speed until incredibly smooth and creamy, about 3-5 minutes. Scrape down the sides of the bowl.
- Gradually add the 3 cups granulated sugar to the mixture, beating on medium-high speed for another 5-7 minutes until very light and fluffy.
- Add the eggs one at a time, beating well after each addition until just incorporated. Stir in the 1 tablespoon vanilla extract.
- In a separate bowl, whisk together the 3 cups sifted all-purpose flour, 1 teaspoon baking powder (if using), and ½ teaspoon salt.
- With the mixer on low speed, alternately add the dry ingredients and the ½ cup milk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined and no streaks of flour remain. Do not overmix.
- Assemble the Cake (Approx. 5-7 minutes):
- Pour about one-third of the pound cake batter into the prepared Bundt pan, spreading it evenly.
- Spoon about half of the cinnamon-pecan swirl mixture over the batter in the pan, spreading it gently. You can dollop it in or create a ring.
- Carefully spoon another one-third of the pound cake batter over the cinnamon swirl.
- Spoon the remaining half of the cinnamon-pecan swirl mixture over this layer.
- Finally, top with the remaining pound cake batter, spreading it gently to cover the swirl.
- Use a knife or skewer to gently swirl through the layers once or twice, being careful not to overmix the layers into each other, just enough to create a marbled effect.
- Bake the Cake (Approx. 70-85 minutes):
- Place the Bundt pan in the preheated oven.
- Bake for 70-85 minutes, or until the top is deeply golden brown, and a wooden skewer or toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, loosely tent it with aluminum foil.
- Remove the cake from the oven and place it on a wire rack. Let it cool in the pan for 15-20 minutes only. This allows the cake to set but prevents it from sticking.
- Invert and Cool (Approx. 5 minutes inversion, plus cooling):
- After cooling in the pan, place your serving plate or a large wire rack upside down over the Bundt pan.
- Carefully, but swiftly, invert the Bundt pan and serving plate/rack together. The cake should release onto the plate. Gently lift the Bundt pan off.
- Let the cake cool completely on the wire rack before glazing (at least 2-3 hours). This is crucial for the glaze to set properly without melting.
- Prepare the Cream Cheese Glaze (Approx. 5-7 minutes):
- In a medium mixing bowl, beat the softened cream cheese and softened butter with an electric mixer until very smooth and creamy, about 2-3 minutes.
- Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed to avoid a sugar cloud, then increasing to medium until fully incorporated.
- Stir in the 1 teaspoon vanilla extract.
- Add milk or heavy cream, 1 tablespoon at a time, beating until the glaze reaches your desired smooth and thick but pourable consistency.
- Glaze and Decorate (Approx. 10-15 minutes):
- Once the Bundt cake is completely cool, place it on its serving plate. You can place strips of parchment paper under the cake edges to catch drips for a cleaner presentation.
- Pour the cream cheese glaze generously over the top of the cooled cake, allowing it to drip beautifully down the sides, as shown in the image.
- While the glaze is still wet, artfully drizzle the prepared caramel sauce over the cream cheese glaze.
- Immediately arrange the toasted pecan halves decoratively on top of the cake, pressing them gently into the glaze and caramel.
- Allow the glaze and caramel to set for at least 30 minutes before slicing.
- Serve and Store:
- Slice the Grand Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake with a sharp, serrated knife.
- Serve at room temperature.
- Store any leftover cake, covered loosely with plastic wrap or in an airtight container, at room temperature for up to 3-4 days.
Enjoy your truly spectacular and utterly delicious Pound Cake!