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Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Delightful Indulgence

Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake
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A delicious and indulgent pound cake featuring the rich flavors of pecans, caramel, and cinnamon.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup caramel sauce
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat your oven to 325°F (160°C) and grease a bundt pan.
  2. In a large mixing bowl, cream together the butter and cream cheese until smooth.
  3. Add the sugar and mix until well combined.
  4. Incorporate the eggs one at a time, mixing well after each addition.
  5. In a separate bowl, whisk together the flour and baking powder.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the vanilla extract.
  7. Fold in the chopped pecans and ground cinnamon.
  8. Pour half of the batter into the prepared bundt pan.
  9. Drizzle half of the caramel sauce over the batter.
  10. Pour the remaining batter on top and finish with the remaining caramel sauce.
  11. Bake for 50-60 minutes or until a toothpick comes out clean.
  12. Allow the cake to cool before removing from the pan.

Notes

  • This cake is best served warm with a drizzle of additional caramel sauce.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

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