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Bourbon-Spiked Pumpkin Pecan Bundt Cake

Rated as 3.86 out of 5 Stars

"Pumpkin spice and a splash of bourbon? This sweet cake made with Stevia In The Raw® is a perfect dessert for the holidays."
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45 m servings 486
Original recipe yields 12 servings


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  1. Heat oven to 325 degrees F. Spray 12-cup bundt pan with cooking spray.
  2. Beat brown sugar, Stevia In The Raw, oil and eggs until combined. Beat in pumpkin.
  3. Add flour, pumpkin pie spice and baking powder; beat on LOW just until mixed. Pour into prepared pan.
  4. Bake 60 to 70 minutes until toothpick inserted in center comes out clean.
  5. Let stand 15 minutes.
  6. Run knife around sides of pan to loosen cake; remove from pan to wire rack. Cool completely, about 1 hour.
  7. Meanwhile, combine caramel and bourbon in a small bowl. Drizzle over cooled cake and sprinkle with pecans.

Nutrition Facts

Per Serving: 486 calories; 23.7 64.8 6.1 47 285 Full nutrition

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Read all reviews 5
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Added pecans to batter. Served with extra caramel bourbon sauce and cinnamon ice cream. It was a big hit.

Fantastic...used less bourbon!

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 count...

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 ...

It was too dense for me.