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| Bourbon-Spiked Pumpkin Pecan Bundt Cake |
"Pumpkin spice and a splash of bourbon? This sweet cake made with Stevia In The Raw® is a perfect dessert for the holidays."
Ingredients :
- Cake:
- 1 cup brown sugar
- 1/2 cup Stevia In The Raw®
- 1 cup canola oil
- 3 large eggs
- 1 (15 ounce) can 100% pure pumpkin puree
- 3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- Sauce:
- 1 cup caramel ice cream topping
- 2 tablespoons bourbon whiskey or apple juice
- 1/2 cup chopped pecans
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 45M |
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- Heat oven to 325 degrees F. Spray 12-cup bundt pan with cooking spray.
- Beat brown sugar, Stevia In The Raw, oil and eggs until combined. Beat in pumpkin.
- Add flour, pumpkin pie spice and baking powder; beat on LOW just until mixed. Pour into prepared pan.
- Bake 60 to 70 minutes until toothpick inserted in center comes out clean.
- Let stand 15 minutes.
- Run knife around sides of pan to loosen cake; remove from pan to wire rack. Cool completely, about 1 hour.
- Meanwhile, combine caramel and bourbon in a small bowl. Drizzle over cooled cake and sprinkle with pecans.
Notes :
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