Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Ingredients

For the Pound Cake:

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 3/4 cups granulated sugar
• 6 large eggs
• 2 3/4 cups all-purpose flour
• 2 tsp vanilla extract
• 1/2 tsp salt

For the Cinnamon Swirl:

• 1/2 cup brown sugar
• 2 tsp ground cinnamon
• 1/4 cup chopped pecans
• 2 tbsp all-purpose flour
• 2 tbsp melted butter

For the Caramel Glaze:

• 1/2 cup brown sugar
• 4 tbsp butter
• 2 tbsp heavy cream
• 1/4 tsp vanilla extract
• Pinch of salt

Topping (Optional):

• Extra chopped pecans
• Drizzle of extra caramel

Instructions

1. Preheat the Oven:
   Preheat your oven to 325°F (165°C). Grease and flour a 10-cup bundt or tube pan.
2. Make the Pound Cake Batter:
   In a large bowl, cream the butter and cream cheese until smooth. Add sugar and beat until fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract.
   Gradually add flour and salt, mixing just until combined.
3. Prepare Cinnamon Swirl:
   In a small bowl, mix brown sugar, cinnamon, flour, chopped pecans, and melted butter to create a crumbly mixture.
4. Layer the Batter and Swirl:
   Pour half the cake batter into the pan. Sprinkle the cinnamon swirl mixture evenly over it. Top with the remaining batter and gently swirl with a knife.
5. Bake:
   Bake for 70–80 minutes or until a toothpick comes out clean. Cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.
6. Make the Caramel Glaze:
   In a small saucepan, combine brown sugar, butter, and cream. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute, remove from heat, and stir in vanilla and salt.
7. Finish:
   Drizzle the warm caramel glaze over the cooled cake. Top with more chopped pecans and extra caramel, if desired.

Let me know if you’d like a shortcut version using boxed cake mix or want to make it in loaf form!