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®.
A Fall Inspired Bundt Cake Filled With Flavor
Yep – another pumpkin recipe – but this one is unique! Fall flavors of pumpkin, pecans and bourbon make the flavors of this cake a standout for a fall breakfast – or even as a dessert with some vanilla ice cream.
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 have 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.
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
- 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.
- Add pumpkin and continue beating until well blended.
- 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 for about 1 hour.
- Combine caramel and bourbon in a small bowl.
- Drizzle over cooled cake
- Sprinkle top with pecans
Bourbon Pumpkin Pecan Bundt Cake
A unique take on a traditional bundt cake. Flavors of bourbon, pumpkin and pecan will make this cake a fall favorite.
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
- 1 cup caramel ice cream topping
- 2 Tbsp. bourbon or apple juice
- 1/2 cup chopped pecans
Instructions
- 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.
- Add in pumpkin and continue beating.
- 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 then run a knife around sides of pan to loosen cake; remove from pan to wire rack.
- Cool completely for about 1 hour.
Topping
- Combine caramel and bourbon in a small bowl.
- Drizzle over cooled cake
- Sprinkle top with pecans
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