Bourbon-Spiked Pumpkin Pecan Bundt Cake

Rating: 3.86 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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

By In The Raw

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
12
Yield:
12 servings
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Sauce:

Directions

  • Heat oven to 325 degrees F. Spray 12-cup bundt pan with cooking spray.

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  • 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.

Nutrition Facts

Per Serving:
486 calories; protein 6.1g; carbohydrates 64.8g; fat 23.7g; cholesterol 46.8mg; sodium 284.9mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Sue Arkwright
Rating: 5 stars
10/29/2017
Fantastic...used less bourbon! Read More
Helpful
(2)

Most helpful critical review

Anonymous
Rating: 3 stars
10/25/2017
I agree with previous baker of this cake it was a bit dense flavor was spot on but I think the stevia is too sweet and maybe you could use just sugar. Let's face it your not exactly counting your calories with eating cake but like anything all in moderation. I have to say it came out exactly appearance wise as the recipe so that would be an A. Very pretty on your table. Read More
Helpful
(2)
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Sue Arkwright
Rating: 5 stars
10/29/2017
Fantastic...used less bourbon! Read More
Helpful
(2)
Anonymous
Rating: 3 stars
10/25/2017
I agree with previous baker of this cake it was a bit dense flavor was spot on but I think the stevia is too sweet and maybe you could use just sugar. Let's face it your not exactly counting your calories with eating cake but like anything all in moderation. I have to say it came out exactly appearance wise as the recipe so that would be an A. Very pretty on your table. Read More
Helpful
(2)
cinroja
Rating: 5 stars
10/08/2017
Added pecans to batter. Served with extra caramel bourbon sauce and cinnamon ice cream. It was a big hit. Read More
Helpful
(2)
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CookinGal
Rating: 2 stars
10/22/2018
Too dense in a not good way. Heavy without a soft crumb. Instead of pumpkin pie spice I used 1/2 tsp each of ginger cloves and nutmeg and a tsp of cinnamon. I think I ll just keep looking for a good recipe. Read More
Helpful
(1)
Jackson
Rating: 3 stars
10/08/2017
It was too dense for me. Read More
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