Bourbon-Spiked Pumpkin Pecan Bundt Cake
Homemade autumn cake with nuts and caramel on wooden background
Ingredients
Cake
1 cup brown sugar
1/2 cup Stevia In The Raw® Bakers Bag
1 cup canola oil
3 large eggs
1 15-oz. can 100% pure pumpkin
3 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
Sauce
1 cup caramel ice cream topping
2 tablespoons bourbon or apple juice
1/2 cup chopped pecans
Preparation
Step 1
Heat oven to 325°F. Spray 12-cup bundt pan with cooking spray. Beat brown sugar, Stevia In The Raw® Bakers Bag, 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.
Step 2
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.
Step 3
Meanwhile, combine caramel and bourbon in a small bowl. Drizzle over cooled cake and sprinkle with pecans.
Nutrition Per Serving
460 calories
24g fat (2g saturated fat
0g trans fat)
60g carbohydrates
6g protein
3g dietary fiber
190mg sodium
18g sugars
