Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Ingredients

For the Cream Cheese Pound Cake:

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

For the Cinnamon Swirl:

• 1/2 cup brown sugar
• 1 tbsp ground cinnamon

For the Caramel Pecan Topping:

• 1 cup chopped pecans, toasted
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/4 cup heavy cream
• Pinch of salt

Instructions

1. Prepare the Batter:
   • Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
   • In a large bowl, beat together the butter and cream cheese until creamy.
   • Add sugar and continue beating until light and fluffy.
   • Add eggs one at a time, mixing well after each addition.
   • Mix in vanilla extract.
   • Gradually add flour and salt, mixing just until combined.
2. Add Cinnamon Swirl:
   • In a small bowl, mix together brown sugar and cinnamon.
   • Pour half the batter into the prepared pan, then sprinkle the cinnamon-sugar mixture over it.
   • Pour in the remaining batter and swirl gently with a knife.
3. Bake:
   • Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
   • Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
4. Make the Caramel Pecan Topping:
   • In a saucepan over medium heat, melt the butter.
   • Stir in brown sugar, cream, and a pinch of salt. Bring to a simmer and cook for 3–4 minutes, stirring constantly.
   • Remove from heat and stir in toasted pecans.
   • Let cool slightly, then pour over the cooled cake.

Let me know if you’d like a version with a glaze instead or served warm with ice cream!