Bourbon-Spiked Pumpkin Pecan Bundt Cake

Name: Bourbon-Spiked Pumpkin Pecan Bundt Cake
Prep time: 10 min
Cuisine: allrecipes.com
Ingredients: Cake:; 1 cup brown sugar; 1/2 cup Stevia In The Raw®; 1 cup canola oil; 3 large eggs; 1 (15 ounce) can 100% pure pumpkin puree; 3 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

Ingredients

Cake:
1 cup brown sugar
1/2 cup Stevia In The Raw®
1 cup canola oil
3 large eggs
1 (15 ounce) can 100% pure pumpkin puree
3 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

Step 1

Heat oven to 325 degrees F. Spray 12-cup bundt pan with cooking spray.

Step 2

Beat brown sugar, Stevia In The Raw, oil and eggs until combined. Beat in pumpkin.

Step 3

Add flour, pumpkin pie spice and baking powder; beat on LOW just until mixed. Pour into prepared pan.

Step 4

Bake 60 to 70 minutes until toothpick inserted in center comes out clean.

Step 5

Let stand 15 minutes.

Step 6

Run knife around sides of pan to loosen cake; remove from pan to wire rack. Cool completely, about 1 hour.

Step 7

Meanwhile, combine caramel and bourbon in a small bowl. Drizzle over cooled cake and sprinkle with pecans.