Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

INGREDIENTS:

For the Pound Cake:

1 cup (2 sticks) unsalted butter , softened

8 oz cream cheese , softened

3 cups granulated sugar

6 large eggs , room temperature

1 tablespoon pure vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup whole milk , room temperature

For the Cinnamon Swirl Filling:

1/2 cup brown sugar , packed

2 tablespoons ground cinnamon

1/4 cup chopped pecans (optional, for added crunch)

For the Caramel Sauce:

1/2 cup unsalted butter

1 cup brown sugar , packed

1/2 cup heavy cream

1 teaspoon vanilla extract

Pinch of salt

For the Cream Cheese Glaze:

4 oz cream cheese , softened

1 cup powdered sugar

1–2 tablespoons milk (or heavy cream)

1/2 teaspoon vanilla extract

DIRECTIONS:

Step 1: Preheat the Oven

Preheat your oven to 325°F (165°C) . Grease and flour a Bundt pan or tube pan, ensuring all crevices are well coated.

Step 2: Make the Cinnamon Swirl Filling

In a small bowl, mix together the brown sugar , cinnamon , and chopped pecans . Set aside.

Step 3: Prepare the Pound Cake Batter

In a large mixing bowl, use a hand mixer or stand mixer to cream the butter and cream cheese together until light and fluffy (about 3–4 minutes).

Gradually add the sugar , beating on medium-high speed for another 3–4 minutes , until pale and creamy.

Add the eggs , one at a time, beating well after each addition. Mix in the vanilla extract .

In a separate bowl, whisk together the flour , baking powder , and salt .

Gradually add the dry ingredients to the creamed mixture in three parts, alternating with the milk (begin and end with the dry ingredients). Mix on low speed just until combined—do not overmix.

Step 4: Assemble the Cake

Pour half of the batter into the prepared Bundt pan and smooth the top.

Sprinkle the cinnamon swirl filling evenly over the batter.

Pour the remaining batter on top and smooth it out. Use a knife to gently swirl the layers for a marbled effect.

Step 5: Bake the Cake

Bake for 1 hour 15 minutes to 1 hour 30 minutes , or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the cake cool in the pan for 10–15 minutes , then carefully invert it onto a wire rack to cool completely.

Step 6: Make the Caramel Sauce

In a small saucepan, melt the butter over medium heat.

Stir in the brown sugar and cook for 1–2 minutes, stirring constantly, until the mixture is smooth and bubbly.

Remove from heat and whisk in the heavy cream , vanilla extract , and a pinch of salt . Let it cool slightly before using.

Step 7: Make the Cream Cheese Glaze

In a medium bowl, beat the softened cream cheese until smooth.

Gradually add the powdered sugar , milk , and vanilla extract , whisking until smooth and pourable. Adjust the milk for your desired consistency.

Step 8: Decorate and Serve

Drizzle the warm caramel sauce over the cooled cake.

Follow with the cream cheese glaze for a beautiful finishing touch.

Garnish with additional chopped pecans if desired.