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Cinnamon Roll Cream Cheese Pound Cake with Caramel Swirl Recipe

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★★★★★

4.6 from 130 reviews

This Cinnamon Roll Cream Cheese Pound Cake is a deliciously rich and moist dessert that combines the flavors of cinnamon rolls with a creamy cream cheese base. Swirled with sweet caramel sauce and studded with crunchy pecans, this bundt cake is a perfect treat for any occasion, offering a delightful balance of sweet, buttery, and spiced notes.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Add-ins and Toppings

  • 1 cup chopped pecans
  • 1 cup caramel sauce (store-bought or homemade)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened unsalted butter and cream cheese together using an electric mixer until the mixture is creamy and smooth, ensuring there are no lumps.
  4. Add Sugar and Eggs: Gradually add granulated sugar to the butter and cream cheese mixture, beating continuously until the texture is light and fluffy. Add the eggs one at a time, mixing well after each addition to ensure even incorporation.
  5. Incorporate Flavorings: Stir in the vanilla extract and ground cinnamon to the batter, distributing the flavors evenly.
  6. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently and just until combined to avoid overworking the batter.
  7. Fold in Pecans: Gently fold in the chopped pecans with a spatula to distribute them evenly throughout the batter.
  8. Layer Batter and Caramel: Pour half of the batter into the prepared bundt pan. Drizzle half of the caramel sauce evenly over the batter. Pour the remaining batter on top and finish by drizzling the remaining caramel sauce. Use a knife to gently swirl the caramel into the batter to create a marbled effect.
  9. Bake the Cake: Place the bundt pan in the preheated oven and bake for 60-70 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
  10. Cool and Serve: Allow the cake to cool in the pan for approximately 15 minutes. Then invert it onto a wire rack to cool completely. Serve warm or at room temperature, optionally drizzling with additional caramel sauce for extra sweetness.

Notes

  • Make sure the butter and cream cheese are fully softened to ensure a smooth batter.
  • Use a sharp knife to swirl the caramel gently to avoid tearing the batter.
  • Allow the cake to cool sufficiently to enable clean slicing and better flavor development.
  • Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
  • You can substitute pecans with walnuts or omit nuts for a nut-free version.

Keywords: cinnamon roll cake, cream cheese pound cake, caramel cake, bundt cake, cinnamon cake, pecan dessert

Find it online: https://cheframiflavor.com/cinnamon-roll-cream-cheese-pound-cake-with-caramel-swirl-recipe/