½ cup brown sugar
1 ½ tbsp ground cinnamon
1 cup chopped pecans, toasted
For the Caramel Glaze:
½ cup caramel sauce (store-bought or homemade)
2 tbsp heavy cream (or milk)
Extra pecans & cinnamon for garnish
Step-by-Step Instructions
1. Prep the Pan & Oven
Preheat oven to 325°F (165°C).
Grease and flour a 10-12 cup Bundt pan (or two loaf pans).
2. Make the Cinnamon Swirl
Mix brown sugar, cinnamon, and pecans in a small bowl. Set aside.
3. Cream Butter, Cream Cheese & Sugar
Beat butter and cream cheese until smooth (~3 mins).
Gradually add sugar, beating until light and fluffy.
Add eggs one at a time, then mix in vanilla.
4. Add Dry Ingredients
Whisk together flour, baking powder, and salt.
Gradually fold into the wet mixture just until combined (don’t overmix!).
5. Layer & Swirl
Pour ⅓ of the batter into the pan.
Sprinkle half of the cinnamon swirl over the batter.
Repeat layers, ending with batter.
Use a knife to swirl gently.
6. Bake to Perfection
Bake for 60-75 mins until a toothpick comes out clean.
Cool in the pan 15 mins, then invert onto a wire rack.
7. Drizzle with Caramel Glaze
Warm caramel sauce + cream until pourable.
Drizzle over the cooled cake and garnish with extra pecans.
Pro Tips for the Best Pound Cake
🔹 Room temperature ingredients – Ensures even mixing.
🔹 Don’t overmix – Keeps the texture tender.
🔹 Toast the pecans – Enhances their flavor.
🔹 Storage – Keeps fresh for 5 days at room temp (covered).
Variations & Swaps
🍫 Chocolate lovers – Add cocoa powder to the swirl.
☕ Coffee twist – Add 1 tbsp espresso powder to the batter.
🍁 Maple glaze – Swap caramel for maple syrup.
FAQs
Q: Can I use a different nut?
A: Yes! Try walnuts or almonds.
Q: How do I prevent sticking?
A: Grease the pan very well or use baking spray with flour.
Q: Can I freeze this cake?
A: Yes! Wrap tightly and freeze for up to 3 months.
Final Thoughts
This Pecan Caramel Cinnamon Roll Pound Cake is decadent, moist, and packed with flavor—the ultimate dessert for special occasions (or just because!). One slice won’t be enough!