Viral Dish! Bourbon-Spiked Pumpkin Pecan Bundt Cake

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Bourbon-Spiked Pumpkin Pecan Bundt Cake

"Pumpkin spice and a touch of bourbon? This candy cake made with Stevia In The Raw® is a super dessert for the holidays."

Ingredients :

Cake:
1 cup brown sugar
1/2 cup Stevia In The Raw®
1 cup canola oil
3 massive eggs
1 (15 ounce) can one hundred% pure pumpkin puree
three cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
Sauce:
1 cup caramel ice cream topping
2 tablespoons bourbon whiskey or apple juice
1/2 cup chopped pecans

Instructions :

Prep : 20M	Cook : 12M	Ready in : 45M

Heat oven to 325 stages F. Spray 12-cup bundt pan with cooking spray.
Beat brown sugar, Stevia In The Raw, oil and eggs till blended. Beat in pumpkin.
Add flour, pumpkin pie spice and baking powder; beat on LOW simply till combined. Pour into prepared pan.
Bake 60 to 70 minutes until toothpick inserted in center comes out clean.
Let stand 15 mins.
Run knife round facets of pan to loosen cake; take away from pan to twine rack. Cool absolutely, approximately 1 hour.
Meanwhile, integrate caramel and bourbon in a small bowl. Drizzle over cooled cake and sprinkle with pecans.

Notes :

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