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Sliced pecan caramel cinnamon roll pound cake with a visible swirl and caramel drip
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Foolproof Pecan Caramel Cinnamon Roll Pound Cake

A moist brown-butter pound cake swirled with a cinnamon pecan filling that stays suspended, not sunk, finished with a warm caramel pecan topping and a tangy cream cheese glaze.
Prep Time25 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 420kcal

Ingredients

For the Cinnamon Pecan Swirl:

  • 3/4 cup brown sugar, packed
  • 1 tablespoon all-purpose flour
  • 2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 1/2 cup toasted pecans, chopped

For the Pound Cake Batter:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 8 oz cream cheese, room temperature
  • 11/2 cup granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoon vanilla extract
  • 21/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sour cream, room temperature

For the Caramel Pecan Topping:

  • 3/4 cup caramel sauce
  • 1/2 cup toasted pecans, chopped

For the Cream Cheese Glaze:

  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 –3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat the oven to 325°F (163°C). Grease and flour a 10-cup bundt pan thoroughly, getting into every ridge.
  • Whisk the brown sugar, flour, and cinnamon together, then stir in the melted butter and chopped pecans to form a thick paste. Set aside.
  • Beat the butter and cream cheese together for about 2 minutes until smooth. Add the granulated sugar and beat for 3 more minutes.
  • Add the eggs one at a time, beating briefly after each. Mix in the vanilla.
  • Whisk the flour, baking powder, and salt together. Add to the batter in three additions, alternating with the sour cream in two additions, mixing on low just until combined.
  • Spread a third of the batter into the pan. Dollop half the cinnamon-pecan filling over it, leaving a border from the pan sides. Repeat with another third of batter and the remaining filling, then top with the last of the batter.
  • Bake 60–70 minutes, until a toothpick in the thickest part comes out with a few moist crumbs.
  • Cool in the pan on a wire rack for 20 minutes, then invert onto the rack and cool completely, at least 1 hour.
  • Warm the caramel sauce until pourable, stir in the pecans, and pour over the cooled cake.
  • Whisk the cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over the caramel layer and let set 10 minutes before slicing.

Notes

  • The tablespoon of flour in the cinnamon-pecan filling is the key to keeping the swirl suspended instead of sunk — do not skip it.
  • Weigh the flour (280g) for the most consistent texture; packed flour makes the cake dense and dry.
  • All dairy ingredients should be at true room temperature before mixing, or the batter will not cream smoothly.
  • For a gluten-free version, substitute a 1:1 gluten-free flour blend in both the cake and the swirl filling.
  • For a dairy-free version, use a stick-style dairy-free butter and dairy-free cream cheese in both the batter and glaze.
  • The un-topped, un-glazed cake freezes well for up to 3 months; add the caramel and glaze fresh after thawing.
  • Store leftovers in the refrigerator for up to 6 days due to the cream cheese glaze.
  • Toast the pecans in a dry skillet for about 5 minutes before using in both the swirl and the topping for the best flavor.