Description
A rich and decadent pound cake swirled with cinnamon sugar, layered with crunchy pecans, and drizzled with gooey caramel sauce. Cream cheese in the batter adds an ultra-moist texture, making this dessert an irresistible showstopper.
Ingredients
Scale
- 1 1/2 cups unsalted butter, softened
- 8 oz cream cheese, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup caramel sauce (plus more for drizzling)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
- In a large mixing bowl, beat butter and cream cheese until smooth and creamy.
- Add sugar gradually and beat until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour and salt. Gradually add to the wet mixture and mix until just combined.
- In a small bowl, combine brown sugar, cinnamon, and chopped pecans.
- Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon-pecan mixture over the batter and drizzle with some caramel sauce. Repeat layers.
- Swirl lightly with a knife for a marbled effect.
- Bake for 75–85 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
- Drizzle with additional caramel sauce before serving.
Notes
- Ensure cream cheese and butter are fully softened for best texture.
- Don’t overmix once the flour is added to maintain a tender crumb.
- Can be made a day ahead; flavors deepen overnight.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 38g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
Keywords: cinnamon roll cake, pound cake, cream cheese dessert, caramel pecan bundt, southern pound cake