Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

This decadent pound cake combines the comforting swirl of a cinnamon roll with the rich indulgence of cream cheese frosting and crunchy pecans. Topped with a caramel drizzle, it’s the show-stopping dessert you’ll want at every gathering.

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 Ingredients

For the Cake:

• 1½ cups (3 sticks) unsalted butter, softened

• 8 oz cream cheese, softened

• 2 cups granulated sugar

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• 6 large eggs, room temperature

• 3 cups all-purpose flour

• 1½ tsp baking powder

• ½ tsp salt

For the Cinnamon Swirl:

• ½ cup light brown sugar

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• 1 tbsp ground cinnamon

• ½ cup chopped pecans (optional)

For the Glaze & Topping:

• 1 cup powdered sugar

• 2–3 tbsp milk or cream

• ½ cup chopped pecans

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• Caramel sauce, for drizzling

 Directions

1. Prep the Oven & Pan

• Preheat oven to 325°F (165°C)

• Grease and flour a 10–12 cup Bundt pan

2. Make the Batter

• Cream butter and cream cheese until smooth

• Add sugar and beat until fluffy

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• Mix in eggs, one at a time

• In a separate bowl, whisk flour, baking powder, and salt

• Gradually mix dry ingredients into the wet until just combined

3. Add the Cinnamon Swirl

• In a small bowl, mix brown sugar, cinnamon, and pecans

• Pour half the batter into the pan, then sprinkle half the swirl mixture

• Add remaining batter and top with the rest of the swirl

• Use a knife to swirl slightly

4. Bake

• Bake for 70–80 minutes, or until a toothpick comes out clean

• Cool in the pan for 15 minutes, then invert onto a wire rack

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5. Finish with Glaze & Caramel

• Whisk powdered sugar with milk to create glaze

• Drizzle glaze and caramel over cooled cake

• Sprinkle with pecans

 Time & Serving

• Prep time: 20 minutes

• Bake time: 70–80 minutes

• Cooling & topping: 30 minutes

• Total: ~2 hours

• Serves: 12–14 slices

 Tips & Variations

• Add a touch of maple extract to the glaze for a fall twist

• Substitute pecans with toasted walnuts or almonds

• Drizzle with warm cream cheese glaze for extra richness

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