Bourbon-Spiked Pumpkin Pecan Bundt Cake
|1 cup||brown sugar|
|1/2 cup||Stevia In The Raw®|
|1 cup||canola oil|
|1 can||100% pure pumpkin (15-oz.)|
|3 cups||all-purpose flour|
|1 Tbsp.||pumpkin pie spice|
|2 tsp.||baking powder|
|1 cup||caramel ice cream topping|
|2 Tbsp.||bourbon or apple juice|
|1/2 cup||chopped pecans|
Heat oven to 325°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.
Per Serving: 460 calories, 24g fat (2g saturated fat, 0g trans fat), 60g carbohydrates, 6g protein, 3g dietary fiber, 190mg sodium, 18g sugars
Can we substitute something else in place of flour, like coconut flour or almond flour (from Bob’s Red mill)? Or maybe you have other suggestions. Many thanks.