Name: Bourbon-Spiked Pumpkin Pecan Bundt Cake recipe
Ingredients: 1 cup brown sugar;½ 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;1 cup caramel ice cream topping;2 tablespoons bourbon whiskey or apple juice;½ cup chopped pecans

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Ingredients

1 cup brown sugar ½ 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 1 cup caramel ice cream topping 2 tablespoons bourbon whiskey or apple juice ½ cup chopped pecans

Nutrition Info

486.3 calories carbohydrate: 64.8 g cholesterol: 46.8 mg fat: 23.7 g fiber: 2.6 g protein: 6.1 g saturatedFat: 2.2 g servingSize: - sodium: 284.9 mg sugar: 19.4 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

12 servings

Recipe Note

Pumpkin spice and a splash of bourbon? This sweet cake made with Stevia In The Raw® is a perfect dessert for the holidays.

Alternatives to this recipe

Bourbon-Spiked Pumpkin Pecan Bundt Cake