Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan, ensuring all crevices are coated.
Step 2: In a large bowl, using an electric mixer, cream together the softened unsalted butter, softened 8 ounces cream cheese, and granulated sugar on medium-high speed until light and fluffy, about 5-7 minutes. This step is crucial for incorporating air.
Step 3: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is fully combined.
Step 4: Stir in the 1 teaspoon vanilla extract and ½ cup sour cream until just combined.
Step 5: In a separate medium bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
Step 7: Prepare the cinnamon-caramel swirl: In a small bowl, combine the ½ cup packed light brown sugar, 2 teaspoons ground cinnamon, and 2 tablespoons melted unsalted butter. Stir in the 1 cup chopped toasted pecans.
Step 8: Spoon approximately one-third of the pound cake batter into the prepared Bundt pan, spreading it evenly.
Step 9: Dollop half of the cinnamon-pecan mixture over the batter in the pan. Use a knife or skewer to gently swirl it into the batter, creating a marbled effect without fully mixing it in.
Step 10: Add another one-third of the batter, carefully spreading it over the cinnamon layer.
Step 11: Dollop the remaining cinnamon-pecan mixture over this second layer of batter and gently swirl again.
Step 12: Top with the remaining pound cake batter, spreading it smoothly to cover the swirl layer.
Step 13: Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with moist crumbs (not wet batter). If the top browns too quickly, loosely tent the pan with aluminum foil.
Step 14: Let the cake cool in the Bundt pan for 15-20 minutes before inverting it onto a wire rack to cool completely. This helps prevent the cake from sticking or breaking.
Step 15: While the cake cools, prepare the cream cheese glaze: In a medium bowl, whisk together the softened 4 ounces cream cheese, 1 ½ cups powdered sugar, 2-3 tablespoons milk, and ½ teaspoon vanilla extract until smooth and creamy. Adjust milk quantity for desired consistency.
Step 16: Once the Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is completely cool, drizzle the cream cheese glaze generously over the top, allowing it to cascade down the sides.