Ingredients
Scale
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup pecans, chopped
- 1/2 cup caramel sauce
Instructions
- Preheat the oven to 325°F (160°C). Grease and flour a bundt pan.
- In a large mixing bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped pecans.
- Pour half of the batter into the prepared bundt pan, drizzle with caramel sauce, then add the remaining batter on top.
- Bake for approximately 75-90 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 15 minutes in the pan before inverting onto a wire rack to cool completely.
Notes
- For extra flavor, you can sprinkle additional pecans on top of the cake before baking.
- Serve with extra caramel sauce drizzled on top and a dollop of whipped cream if desired.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
Keywords: Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake