-
-
My review
Bourbon-Spiked Pumpkin Pecan Bundt Cake
54
STEVIA In The Raw
"Pumpkin spice and a splash of bourbon? This sweet cake made with Stevia In The Raw® is a perfect dessert for the holidays."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 486Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
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 count...
10/8/2017
Added pecans to batter. Served with extra caramel bourbon sauce and cinnamon ice cream. It was a big hit.
10/20/2018
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 ...