Why You’ll Love This Recipe

This cake is a showstopper with its tender crumb, warm cinnamon layers, and nutty crunch. The addition of cream cheese in the batter makes the cake extra moist, while the caramel pecan glaze elevates it into a bakery-worthy masterpiece. It’s indulgent yet comforting, and it tastes just as good the next day, making it ideal for entertaining or gifting.

Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake Ingredients

1½ cups unsalted butter, softened
8 oz cream cheese, softened
2 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ cup buttermilk

Cinnamon Swirl

1 cup chopped pecans
½ cup packed brown sugar
2 tablespoons ground cinnamon
2 tablespoons melted butter

Caramel Pecan Glaze

½ cup unsalted butter
1 cup packed brown sugar
2 tablespoons heavy cream
½ teaspoon vanilla extract
1 cup chopped toasted pecans

Directions

Preheat oven to 325°F and grease a bundt pan.
In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla.
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
Add dry ingredients to wet mixture in thirds, alternating with buttermilk, mixing until just combined.
In a small bowl, mix the cinnamon swirl ingredients.
Pour half of the cake batter into the prepared pan, sprinkle with the swirl mixture, and top with remaining batter.
Gently swirl with a knife for a marbled effect.
Bake 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 15 minutes before turning onto a wire rack.
For the glaze, melt butter and brown sugar in a saucepan, stir in cream and vanilla, then fold in pecans.
Pour the warm glaze over the cooled cake before serving.

Servings and timing

This recipe makes about 12 servings. The total time is approximately 1 hour 45 minutes, including 70–80 minutes of baking and cooling time.

Variations

Swap pecans for walnuts or hazelnuts for a different nutty flavor.
Add chocolate chips to the cinnamon swirl for a richer twist.
Try a maple glaze instead of caramel for a fall-inspired version.
Use almond extract in place of vanilla for a nutty undertone.

Storage/Reheating

Store the 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 wrapped in plastic wrap and foil for up to 2 months. To reheat, warm slices in the microwave for 20–30 seconds or in a 300°F oven for about 10 minutes.

FAQs

How do I prevent my pound cake from sticking to the bundt pan?

Grease the pan thoroughly with butter or nonstick spray, and dust with flour to help the cake release easily.

Can I make this cake ahead of time?

Yes, this cake can be baked a day in advance. Just add the caramel glaze before serving for the best presentation.

Can I use store-bought caramel sauce instead of making the glaze?

Yes, but homemade caramel pecan glaze gives a fresher and richer flavor.

What if I don’t have buttermilk?

You can substitute with regular milk mixed with 1½ teaspoons of lemon juice or vinegar.

Can I bake this in a loaf pan instead of a bundt pan?

Yes, but you may need to divide the batter between two loaf pans and adjust the baking time accordingly.

How do I know when the cake is fully baked?

A toothpick or skewer should come out clean from the thickest part of the cake without wet batter clinging to it.

Can I make this recipe without nuts?

Absolutely. You can omit the pecans, and the cake will still taste delicious with just the cinnamon swirl and caramel glaze.

Does this cake need to be refrigerated?

It can stay at room temperature for a couple of days, but refrigerating helps extend freshness, especially once the glaze is added.

Can I freeze this cake with the glaze on it?

It’s best to freeze without the glaze and add it after thawing to maintain the best texture.

How should I serve this cake?

This cake is excellent on its own, but it also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

Conclusion

This pecan caramel cinnamon roll cream cheese pound cake is an irresistible dessert that combines the warmth of cinnamon, the crunch of pecans, and the indulgence of caramel. Perfect for holidays, celebrations, or simply treating yourself, it’s a cake that delights with every bite. With its rich flavor and moist texture, it’s sure to become a family favorite.