There’s something so nostalgic and comforting about the smell of cinnamon and caramel baking in the kitchen. This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake brings all those cozy bakery vibes straight into your home — with a seriously indulgent twist. Imagine the richness of a classic cream cheese pound cake, layered with a cinnamon-sugar pecan swirl, and topped with a silky caramel glaze. It’s everything you love about cinnamon rolls and pound cake, all baked into one heavenly dessert.
I originally whipped this up for a fall family gathering when I couldn’t decide between making cinnamon rolls or a bundt cake — so naturally, I decided to do both. The result? A dessert that completely disappeared before we even finished dinner. And let me tell you, it’s become a staple ever since.
Whether you’re hosting a holiday get-together, bringing dessert to a potluck, or just want something sweet with your coffee, this cake is an absolute crowd-pleaser. It’s rich without being too sweet, and that cinnamon-pecan swirl running through the middle adds just the right amount of texture and spice. Plus, that golden caramel glaze drizzled on top? It takes this cake over the top in the best way possible.
Let’s jump into the recipe and get baking!
Ingredients You’ll Need
For the Cake
1 ½ cups (3 sticks) butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 tsp vanilla extract
For the Cinnamon Swirl
½ cup brown sugar
1 ½ tbsp cinnamon
1 cup chopped pecans, toasted
For the Caramel Glaze
½ cup caramel sauce (store-bought or homemade)
2 tbsp heavy cream
Step-by-Step Instructions
1️⃣ Make the Batter
Start by preheating your oven to 325°F (165°C), and make sure your ingredients are all at room temperature — this really helps everything blend together smoothly.
In a large mixing bowl, beat the softened butter, cream cheese, and sugar together until the mixture is light and fluffy. You’ll want to let this go for about 5 minutes. Don’t rush it — this step is key for getting that soft, melt-in-your-mouth crumb.
Once that mixture is looking creamy and pale, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Now slowly add in the flour. I recommend doing this in batches and mixing just until combined. Be careful not to overmix the batter — we want it to stay tender and airy.
2️⃣ Layer the Swirl
Next, grease your Bundt pan generously. You don’t want any beautiful bits sticking to the pan when it’s time to invert.
Pour half of your batter into the pan and spread it out evenly. In a small bowl, mix together the brown sugar, cinnamon, and toasted chopped pecans. Sprinkle that mixture all over the batter layer. This is what gives your cake that gorgeous, sweet-spiced ribbon running through the center.
Now, spoon the remaining batter on top and smooth the surface with a spatula. Try to spread it evenly so it bakes up nice and level.
Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake
Now that we’ve got that luscious batter layered with cinnamon sugar and toasted pecans, it’s time to bring it all together with a good, slow bake and that rich caramel glaze that makes this cake completely unforgettable.
One of the things I love most about this cake is how foolproof it is — once it’s in the oven, your kitchen fills with the warm, buttery scent of cinnamon and pecans, and before you know it, you’re pulling out a golden, tender cake that looks as good as it smells. This is the kind of dessert that doesn’t need a special occasion, but feels like one all on its own.
Let’s pick up where we left off and finish baking this showstopper.
3️⃣ Bake to Golden Perfection
With your batter and swirl all set in the Bundt pan, place it in your preheated 325°F (165°C) oven. This cake takes its sweet time — and trust me, the wait is worth it.
Bake for 75 to 85 minutes. I usually start checking around the 75-minute mark. Insert a skewer or long toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, you’re good to go.
Once it’s baked, let the cake rest in the pan for about 15 minutes. This allows it to set up a bit and makes it easier to remove from the pan without breaking.
Then carefully invert the cake onto a wire rack and let it cool completely. I know it’s tempting to rush this part, but waiting until it’s fully cooled is key for that caramel glaze to sit just right on top.
4️⃣ Glaze and Serve
Now, for the grand finale — that silky caramel glaze.
If you’re using store-bought caramel sauce, go for a good-quality one with real butter and cream for the best flavor. You can also use homemade if you have some on hand.
Warm the caramel sauce with the heavy cream in a small saucepan over low heat, just until it’s smooth and pourable. Stir gently — you don’t want it boiling, just warm enough to drizzle.
Once your cake is cooled, spoon or drizzle the caramel glaze over the top, letting it flow down the sides for that classic Bundt cake look. If you’re feeling extra, sprinkle a few more toasted pecans over the top and maybe a light dusting of cinnamon for a little extra flair.
This is one of those cakes that looks fancy enough to impress, but is simple enough to make on a weeknight. It slices beautifully, keeps well, and honestly just gets better after a day or two as the flavors settle and deepen.
Helpful Tips & Variations
Don’t skip toasting the pecans. It makes a huge difference in flavor — just a few minutes in a dry skillet or in the oven will bring out that nutty, buttery taste.
Use room temperature ingredients. It might seem like a small thing, but starting with room temp butter, cream cheese, and eggs really helps create a smooth, even batter that bakes up perfectly.
Freeze for later. You can wrap this cake tightly and freeze it for up to two months. Just thaw at room temperature or warm slices slightly before serving.
Add a hint of spice. Feel free to add a pinch of nutmeg or cloves to the cinnamon swirl if you want a little more autumn spice.
Mini Bundts or Loaves? Absolutely. This recipe can be divided into mini Bundt pans or even two standard loaf pans. Just adjust the baking time accordingly — start checking around the 45-minute mark.
Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake
We’ve baked, we’ve glazed, and now it’s time to make sure you have all the info you need to absolutely nail this recipe — every time. I’ve rounded up some of the most common questions that might pop up when making this cake, plus a few helpful tips to make storing, serving, and even gifting this dessert a breeze.
Whether you’re baking it for a holiday party or just want something sweet to enjoy with your morning coffee, this cake is one of those versatile go-tos you’ll want to keep in your back pocket.
Frequently Asked Questions
1. Can I use a different type of nut instead of pecans?
Absolutely. Walnuts are a great substitute if that’s what you have on hand. Just make sure to toast them first to get that deep, roasted flavor.
2. What’s the best way to toast pecans?
Place them in a dry skillet over medium heat for 4-5 minutes, stirring frequently until they’re fragrant. Or, you can bake them in a 350°F oven for about 8-10 minutes on a sheet pan — just don’t walk away, they can burn fast.
3. My cake stuck to the pan — what went wrong?
This usually comes down to pan prep. Be generous with your greasing, and make sure you get into all the nooks of the Bundt pan. I also recommend using a flour-based baking spray or dusting it lightly with flour after greasing.
4. Can I make this cake ahead of time?
Yes! This cake actually gets better after sitting for a day as the flavors continue to blend. Just store it tightly wrapped at room temperature for up to three days, or refrigerate for longer storage.
5. Is it possible to make this without a Bundt pan?
You can use two standard loaf pans instead. Keep an eye on the baking time — it will likely be shorter, around 50-60 minutes. Check for doneness with a toothpick inserted into the center.
6. Can I freeze this cake?
Definitely. Wrap the fully cooled cake tightly in plastic wrap and then in foil. It can be frozen for up to two months. Let it thaw at room temperature before serving, or gently warm slices in the microwave or oven.
7. Do I need to make my own caramel sauce?
Not at all. A good-quality store-bought caramel sauce works just fine here, especially when you warm it with a little heavy cream. That said, if you’ve got a favorite homemade version, go for it!
Final Thoughts
This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is one of those desserts that feels like a big warm hug. It’s rich without being overly sweet, has layers of flavor from the cinnamon and pecans, and the caramel glaze gives it that final bakery-style finish. Whether you’re making it for a special occasion or just because you need something a little indulgent after a long week, it never disappoints.
One of my favorite things is serving this at brunch — yes, brunch! It goes beautifully with a cup of strong coffee or tea and makes for the ultimate sweet treat after a savory spread. It’s also an excellent option for holiday gifting; wrap it in parchment, tie with a ribbon, and you’ve got a homemade gift that feels thoughtful and delicious.
If you end up making this recipe, I’d love to hear how it turns out for you! Drop a comment below and let me know if you made any fun twists — maybe a different nut, a maple glaze, or even a cream cheese drizzle. That’s the beauty of a recipe like this: it’s endlessly adaptable, but always delicious.
Happy baking — and don’t be surprised when everyone asks for the recipe.
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Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake
Description
This decadent pound cake combines the rich, buttery texture of classic cream cheese pound cake with the warm, spiced swirl of a cinnamon roll and the nutty crunch of toasted pecans. A smooth caramel glaze adds the finishing touch, making it an irresistible dessert for holidays, gatherings, or any time you’re craving something sweet and satisfying.
Ingredients
For the Cake
1 ½ cups (3 sticks) butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 tsp vanilla extract
For the Cinnamon Swirl
½ cup brown sugar
1 ½ tbsp cinnamon
1 cup chopped pecans, toasted
For the Caramel Glaze
½ cup caramel sauce (store-bought or homemade)
2 tbsp heavy cream
Instructions
1️⃣ Make the Batter
In a large bowl, beat together the softened butter, cream cheese, and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the flour, mixing just until combined. Do not overmix.
2️⃣ Layer the Swirl
Grease a Bundt pan thoroughly. Pour half of the batter into the prepared pan and spread it evenly. In a separate bowl, mix the brown sugar, cinnamon, and toasted pecans. Sprinkle this mixture evenly over the batter. Spoon the remaining batter on top and smooth the surface.
3️⃣ Bake to Golden Perfection
Preheat your oven to 325°F (165°C). Bake the cake for 75-85 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
4️⃣ Glaze and Serve
Warm the caramel sauce with the heavy cream until smooth and pourable. Drizzle the glaze generously over the cooled cake. Garnish with extra chopped pecans and a light dusting of cinnamon if desired.
Notes
Toasting the pecans enhances their flavor and adds a pleasant crunch to the swirl. Ensure ingredients are at room temperature for a smooth, even batter. This cake keeps well for several days and can be wrapped tightly and frozen for longer storage. Let it come to room temperature or warm slightly before serving for the best texture and flavor.
