Bourbon-Spiked Pumpkin Pecan Bundt Cake
I think it tastes even better than pecan pie.
Recipe Summary 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 | Pecan Pie Cake1 cup brown sugar½ cup Stevia In The Raw®1 cup canola oil3 large eggs1 (15 ounce) can 100% pure pumpkin puree3 cups all-purpose flour1 tablespoon pumpkin pie spice2 teaspoons baking powder1 cup caramel ice cream topping2 tablespoons bourbon whiskey or apple juice½ cup chopped pecansDirectionsHeat 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.Info | Pecan Pie Cakeprep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
12
Yield:
12 servings
TAG : Bourbon-Spiked Pumpkin Pecan Bundt CakeTrusted Brands: Recipes and Tips, In The Raw® Sweeteners,
