Bourbon-Spiked Pumpkin Pecan Bundt Cake

Bourbon-Spiked Pumpkin Pecan Bundt Cake

Stevia In The Raw | Prep Time: 20 minutes | Cook Time: 25 minutes | Makes 12 servings


1 cup brown sugar
1/2 cup Stevia In The Raw®
1 cup canola oil
3 large eggs
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.

Nutrition Information

Per Serving: 460 calories, 24g fat (2g saturated fat, 0g trans fat), 60g carbohydrates, 6g protein, 3g dietary fiber, 190mg sodium, 18g sugars

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