Imagine a rich, buttery cream cheese pound cake swirled with gooey cinnamon sugar, studded with toasted pecans, and drenched in warm caramel sauce—a cinnamon roll and pecan pie love child that’s moist, tender, and utterly irresistible!
Perfect for:
• Holiday brunches & special occasions
• Gift-giving (it stays fresh for days!)
• When you want to impress without stress
🌟 Why This Cake Is Legendary
✅ Cream cheese = ultra-moist crumb (no dry cake here!)
✅ Cinnamon swirl + caramel = bakery-worthy flavors
✅ Easy to make – No yeast, no rolling, no fuss
✅ Freezer-friendly – Make ahead with ease
📝 Ingredients (Worth Every Calorie!)
🍰 For the Cake:
- 1 ½ cups (3 sticks) butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tsp vanilla extract
🌪 For the Cinnamon Swirl:
- ½ cup brown sugar
- 1 ½ tbsp cinnamon
- 1 cup chopped pecans, toasted
🍯 For the Caramel Glaze:
- ½ cup caramel sauce (store-bought or homemade)
- 2 tbsp heavy cream
🔎 Pro Tip: Toast pecans in a dry skillet for 3 mins for deeper flavor!