Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake combines the rich flavors of cream cheese, caramel, and cinnamon into a delightfully moist treat. This cake is perfect for any occasion, whether you’re celebrating a birthday, hosting a brunch, or simply enjoying a sweet afternoon snack. The luscious layers of caramelized pecans, along with the creamy texture, make it irresistible. With its golden crust and soft center, it’s sure to capture everyone’s heart (and taste buds)!
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
- Servings: 10 slices
- Difficulty Level: Medium
Nutrition Information
- Calories per serving: 450
- Protein: 5 grams
- Carbohydrates: 60 grams
- Fat: 22 grams
- Fiber: 1 gram
- Sugar: 30 grams
- Sodium: 220 mg
Why Make This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake
This cake is a delightful blend of flavors and textures that works perfectly for both casual and special occasions. The addition of cream cheese adds a rich, velvety texture, while the pecans contribute a satisfying crunch and nutty flavor. Drizzled with caramel sauce, each slice resembles a decadent cinnamon roll in cake form, making it an impressive dessert that’s relatively easy to prepare. Plus, the aroma wafting through your kitchen while it bakes is simply heavenly!
How to Make Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake
Step 1: Preparation
Preheat your oven to 350°F (175°C) and grease a bundt or loaf pan well to ensure nothing sticks. This step is crucial for easy removal after baking.
Step 2: Mixing
In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. In a separate larger bowl, use a hand mixer to beat the softened cream cheese, granulated sugar, brown sugar, and butter until the mixture is creamy and smooth, creating a rich base for your cake.
Step 3: Cooking
Add the eggs to the creamy mixture one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and ground cinnamon for depth of flavor. Gradually blend the dry ingredients into the wet mixture until just combined. Finally, gently fold in the chopped pecans. Pour half of the batter into your prepared pan, drizzle it with caramel sauce, and then add the remaining batter on top. Using a knife, swirl the caramel into the batter gently for a beautiful marbled effect. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Step 4: Finishing
Once baked, let your cake cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely. Drizzle with additional caramel sauce before serving to elevate its appeal and sweetness.
How to Serve Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake
This delightful cake is best served at room temperature. You can enjoy it on its own, or pair it with whipped cream or vanilla ice cream for an indulgent treat. It’s perfect for brunch alongside coffee or tea, and it also makes a lovely dessert after a family dinner.
How to Store Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it for a longer period, you can refrigerate it for up to a week. For even more extended storage, consider freezing slices wrapped tightly in plastic wrap, then placing them in a freezer bag for up to 3 months. Just thaw in the refrigerator overnight before serving.
Expert Tips for Perfect Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake
- Ensure all your ingredients are at room temperature for a smoother batter.
- Don’t overmix the batter once you add the dry ingredients to avoid a dense cake.
- For added depth of flavor, toast the pecans before folding them into the batter.
- If you prefer a less sweet option, reduce the amount of caramel sauce or sugar to taste.
- Keep an eye on the cake towards the end of the baking time, as oven temperatures can vary.
Delicious Variations
- Swap out the pecans for walnuts or almonds for a different flavor and texture.
- For a chocolate twist, add mini chocolate chips to the batter.
- You can infuse the cake with pumpkin spice by replacing some of the cinnamon with a pumpkin spice blend during fall.
- Add dried cranberries or chocolate chunks for a fruity or chocolatey addition.
Frequently Asked Questions
- Can I use low-fat cream cheese? Yes, you can substitute low-fat cream cheese, but the cake may be slightly less rich.
- Can I make this cake ahead of time? Absolutely! This cake stays moist and flavorful for a few days, making it perfect for prepping ahead.
- What can I use instead of pecans? Other nuts like walnuts, or even seeds such as sunflower, can work well if you prefer a nut-free option.
- Can I bake this in a regular cake pan instead of a bundt pan? Yes, just adjust the baking time accordingly as a round cake pan may require less time.
- How do I know when my cake is done? A toothpick inserted into the center should come out clean or with a few moist crumbs, but not wet batter.
Conclusion
Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is more than just a dessert; it’s a celebration of flavor and texture that’s sure to wow your family and friends. Its rich, buttery goodness, coupled with the sweet nuttiness of pecans, creates a memorable experience in every bite. So why wait? Gather your ingredients, roll up your sleeves, and get ready to bake a cake that will make your taste buds sing! Enjoy this delightful treat as a centerpiece for your next gathering, or simply indulge yourself in a slice—because you deserve it!
Print
Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake
- Total Time: 80 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A delightful blend of cream cheese, caramel, and cinnamon creates a moist cake that’s perfect for any occasion.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp ground cinnamon
- 1 cup chopped pecans
- Caramel sauce for drizzling
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt or loaf pan.
- In a bowl, combine flour, baking powder, baking soda, and salt.
- In another bowl, beat cream cheese, granulated sugar, brown sugar, and butter until smooth.
- Add eggs one at a time, then mix in vanilla and cinnamon.
- Gradually mix dry ingredients into the wet mixture, then fold in pecans.
- Pour half of the batter into the pan, drizzle with caramel, then add remaining batter and swirl.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then turn out and cool completely. Drizzle with additional caramel before serving.
Notes
Best served at room temperature; pairs well with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
