Step 1: For the Cinnamon Swirl: In a small bowl, combine the 1/2 cup packed light brown sugar, 1 tablespoon ground cinnamon, and 1/4 cup finely chopped pecans. Set aside.
Step 2: For the Pound Cake: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan thoroughly, ensuring every crevice is coated.
Step 3: In a large bowl, using an electric mixer, cream together the 1 cup softened unsalted butter and 8 ounces softened cream cheese until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
Step 4: Gradually add the 2 cups granulated sugar to the butter and cream cheese mixture, beating well after each addition until the mixture is pale and very fluffy, about 5-7 minutes.
Step 5: Beat in the 4 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the 2 teaspoons vanilla extract and beat until combined.
Step 6: In a separate medium bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
Step 7: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop mixing as soon as no dry streaks remain.
Step 8: Pour about one-third of the pound cake batter into the prepared Bundt pan, spreading it evenly. Sprinkle half of the reserved cinnamon swirl mixture evenly over the batter.
Step 9: Gently spoon another one-third of the batter over the cinnamon mixture, spreading carefully to cover. Sprinkle the remaining cinnamon swirl mixture evenly over this layer.
Step 10: Top with the remaining pound cake batter, spreading it evenly to cover the cinnamon layer. You can gently swirl a knife through the layers if you desire more prominent cinnamon streaks.
Step 11: Bake for 70-85 minutes, or until a wooden skewer or toothpick inserted into the center of the Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
Step 12: Let the cake cool in the Bundt pan on a wire rack for 15-20 minutes. Then, carefully invert it onto the wire rack to cool completely before adding the topping.
Step 13: For the Pecan Caramel Topping: While the cake cools, melt the 1/2 cup unsalted butter in a medium saucepan over medium heat.
Step 14: Add the 1/2 cup packed dark brown sugar and 1/4 cup heavy cream to the melted butter. Bring the mixture to a gentle simmer, stirring constantly, until the sugar is dissolved and the sauce is smooth, about 2-3 minutes.
Step 15: Remove the caramel from heat and stir in the 1 teaspoon vanilla extract and 1 cup toasted pecan halves. Let the caramel topping cool slightly for about 5-10 minutes, allowing it to thicken to a pourable consistency.
Step 16: Once the Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is completely cool, spoon the warm (but not hot) pecan caramel topping over the top, allowing it to drizzle appealingly down the sides. Slice and serve!