Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a delightful treat that combines the rich flavors of caramel, cinnamon, and pecans with the moistness of a traditional pound cake. It is perfect for special occasions or a cozy family gathering. This cake is not only delicious but also easy to make, making it great for both beginner and seasoned bakers alike. Plus, the cream cheese adds a wonderful tanginess that balances the sweetness perfectly.

How to Make Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Ingredients:

1 1/2 cups (3 sticks) unsalted butter, softened
8 oz cream cheese, softened
2 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 1/2 tsp baking powder

Directions:

Preheat the oven to 325°F (160°C).
Grease and flour a bundt pan.
In a large bowl, cream together the softened butter and cream cheese until smooth.
Gradually add in the sugar and beat until fluffy.
Add the eggs one at a time, mixing well after each addition.
In another bowl, whisk together the flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 60-75 minutes, or until a toothpick comes out clean.
Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

How to Serve Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

This cake is delicious on its own, but you can elevate it by serving it with a drizzle of caramel sauce on top. You might also consider garnishing it with extra chopped pecans for added crunch. It’s great as a dessert after dinner or as a sweet treat with morning coffee.

How to Store Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

To keep your pound cake fresh, store it in an airtight container at room temperature for 2-3 days. You can also wrap it tightly in plastic wrap and keep it in the refrigerator for up to a week. If you want to keep it longer, consider freezing it. Slice the cake, wrap each slice in plastic wrap, and place them in a freezer-safe bag. The cake can last up to 3 months in the freezer.

Tips to Make Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Make sure your butter and cream cheese are at room temperature for easier mixing.
Avoid overmixing the batter once you add the flour to keep the cake light and fluffy.
Test for doneness with a toothpick inserted into the center; it should come out clean or with just a few crumbs attached.
Allow the cake to cool fully before slicing to prevent it from falling apart.

Variation

If you want to give your cake a twist, try adding chocolate chips or swapping pecans with walnuts. You can also sprinkle some cinnamon sugar on top before baking for an extra crunchy topping.

FAQs

Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but it might slightly alter the flavor of the cake. If you do, consider reducing the added salt in the recipe.

Can I add frosting on top?
Absolutely! A simple cream cheese frosting or even a glaze would pair wonderfully with this cake.

How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean. If it has wet batter on it, bake it for another few minutes and check again.