Bourbon-Spiked Pumpkin Pecan Bundt Cake Recipe and Gift Card Giveaway (ends 10/11) #InTheRaw #ad

The product, information, and gift card have been provided by In The Raw® so that I could try the product and create the Bourbon-Spiked Pumpkin Pecan Bundt Cake Recipe and share my thoughts and information about Stevia In The Raw® Bakers Bag. The opinions expressed in this post are my own and do not reflect the opinions of In The Raw®.

 

Bourbon-Spiked Pumpkin Pecan Bundt Cake Recipe!

 

I’m sure I don’t have to tell you that it’s pumpkin season and what better way to celebrate than with a Bourbon-Spiked Pumpkin Pecan Bundt Cake recipe. They had me at Pumpkin but with the addition of the Bourbon, that really did me in, lol!

What I love about this recipe is that it has Stevia in The Raw® in place of sugar and measures cup for cup without the calories or sugar. It is a zero-calorie sweetener, perfect for any baking and cooking needs and no one can tell the difference. We used it before in our Strawberry Buttermilk Cake recipe

When you are replacing the sugar in an existing recipe, you should only replace half the sugar with Stevia so that you get the proper browning, caramelizing and rising.

It contains an extract from the stevia plant. Stevia In The Raw® Bakers Bag is formulated so that 1 cup has the same sweetness as 1 cup of Sugar.

 

It's pumpkin season and what better way to celebrate than with a Bourbon-Spiked Pumpkin Pecan Bundt Cake recipe made with Stevia in The Raw®.

 

Ingredients:

  • 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
Sauce
  • 1 cup caramel ice cream topping
  • 2 Tbsp. bourbon or apple juice
  • 1/2 cup chopped pecans

Directions:

1. 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.

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.

3. 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.

 

 

Bourbon-Spiked Pumpkin Pecan Bundt Cake Recipe

Bourbon-Spiked Pumpkin Pecan Bundt Cake Recipe

Ingredients

  • 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
  • Sauce
  • 1 cup caramel ice cream topping
  • 2 Tbsp. bourbon or apple juice
  • 1/2 cup chopped pecans
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It's pumpkin season and what better way to celebrate than with a Bourbon-Spiked Pumpkin Pecan Bundt Cake recipe made with Stevia in The Raw®.

 

The Giveaway:

Enter to win a $25 Visa GC on the Rafflecopter below. Good luck!

Rules:

  1. Must be 18 to enter.
  2. Void where prohibited.
  3. US only.
  4. Giveaway ends 10/11/17 at 11:59 PM.

 

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