Bourbon-Spiked Pumpkin Pecan Bundt Cake | Popular Recipes

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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
  • 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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