Cinnamon Roll Cream Cheese Pecan Cake
There’s something incredibly comforting about the warm aroma of cinnamon rolls baking in the oven. Now imagine that same nostalgic flavor, but in the form of a soft, rich cake filled with cinnamon swirls, a creamy cheesecake-style filling, and a luxurious pecan cream cheese topping. This Cinnamon Roll Cream Cheese Pecan Cake is a showstopper dessert that blends the coziness of a breakfast classic with the indulgence of a decadent cake. Perfect for special occasions, holiday gatherings, or when you’re simply craving something sweet and memorable, this cake will quickly become a family favorite.
Preparation Time:
- Prep Time: 25 minutes
- Bake Time: 50–60 minutes
- Cooling Time: 1 hour
- Total Time: Approx. 2 hours 30 minutes
Ingredients:
For the Cake:
- 1 box yellow cake mix
- 4 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 cup brown sugar
- 1 cup chopped pecans (optional inside)
For the Cream Cheese Filling:
- 2 (8 oz) blocks cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
For the Frosting Topping:
- 1 (8 oz) block cream cheese, softened
- ¼ cup butter, softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy cream (as needed for consistency)
- 1 cup chopped toasted pecans
Instructions:
Step 1: Prepare the Cream Cheese Filling
In a medium mixing bowl, beat together the softened cream cheese, sugar, vanilla, and egg until smooth and creamy. Set aside.
Step 2: Make the Cake Batter
In a large bowl, combine the yellow cake mix, eggs, sour cream, oil, and vanilla. Beat with an electric mixer until the mixture is smooth and well combined. In a small bowl, mix the brown sugar and cinnamon together.
Pour half of the cake batter into a well-greased and floured Bundt or tube pan. Sprinkle half of the cinnamon-sugar mixture evenly on top. Repeat with the remaining batter and the rest of the cinnamon sugar. Use a knife to gently swirl the layers together.
Then, carefully spoon the cream cheese filling over the top and use a knife to swirl it lightly into the batter (don’t overmix—it should remain somewhat layered).
Step 3: Bake
Bake the cake in a preheated oven at 325°F (160°C) for 50 to 60 minutes or until a toothpick inserted into the center comes out mostly clean. Let it cool in the pan for 10–15 minutes, then turn it out onto a wire rack and let it cool completely.
Step 4: Prepare the Frosting
In a bowl, beat the cream cheese and butter until light and fluffy. Gradually add the powdered sugar and beat until smooth. Add the vanilla extract and enough heavy cream to reach a pourable, creamy consistency. Fold in the chopped pecans.
Step 5: Frost and Serve
Once the cake is completely cool, spoon the pecan cream cheese frosting generously over the top, allowing it to slightly drip down the sides. Garnish with extra pecans if desired.
Serving Suggestions:
Serve this cake slightly chilled or at room temperature with a hot cup of coffee or cold glass of milk. It’s also fantastic the next day, as the flavors continue to blend beautifully. For extra indulgence, drizzle with caramel sauce before serving.
The Cinnamon Roll Cream Cheese Pecan Cake is more than just dessert—it’s a celebration of comforting flavors and rich textures. From the tender crumb of the cinnamon-swirled cake to the luscious cream cheese core and nutty topping, each bite delivers joy and warmth. Whether you’re sharing it with friends over coffee or making it the centerpiece of your next gathering, this cake is sure to leave a lasting impression. Sweet, swirled, and simply irresistible—this is a treat worth baking from scratch.