Fall in Love with Bourbon-Spiked Pumpkin Pecan Bundt Cake + Giveaway

Fall in Love with Bourbon-Spiked Pumpkin Pecan Bundt Cake + Giveaway

This post is for people 21+. Thank you to In The Raw®noffor sponsoring today’s conversation. The opinions expressed in this post are my own and do not reflect the opinions of In The Raw®. 

 Hello, Sunshine! I’m so excited that it’s October! We may have temperatures in the 60s while we’re sleeping. It’s the mild victories that matter. We’ve put up our Halloween directions up and now it’s time to begin fall baking. I’m a bourbon loving girl, so any recipe that calls for bourbon based treat must be baked and enjoyed! Bourbon-Spiked Pumpkin Pecan Bundt Cake is the perfect Fall treat!

Bourbon-Spiked Pumpkin Pecan Bundt Cake Made with Stevia In The Raw®

Bourbon-Spiked Pumpkin Pecan Bundt Cake

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  • Cake
  • ----------
  • 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


  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.

Stevia In The Raw® Bakers Bag

Stevia in the Raw® Bakers Bagis a zero-calorie sweetener that is extracted from the leaves of the Stevia plant. It measures cup for cup with sugar. Up-to 700 calories are saved when you use Stevia in the Raw® instead of sugar.

Be sure to follow Stevia in the Raw® Bakers Bag on Facebook, Instagram and Pinterest. 



My friends at Stevia In The Raw® want to give you the chance to try it for free with this fun giveaway!

a Rafflecopter giveaway


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    I use it in my bread recipes.

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  • Jessica To says:

    It would have to be in muffins.

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    I liked to use it in baked goods like muffins.

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    I like to use it in cake and muffins.

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    I like to use it in my yogurt

  • Cynthia G says:

    baking for the family

  • shirley says:

    Like to use in my teas.

  • Lauren says:

    I use it in iced tea.

  • Kelly D says:

    I like agave in brownies.

  • heather says:

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  • Chrissy says:

    My favorite way to use agave (currently) is in a delicious homemade pineapple agave salad dressing that I use on Kale salad. It actually makes Kale yummy!

  • Gina M says:

    I like to use Agave to sweeten my homemade granola bars.

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  • Elle says:

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    I use Agave in my tea.

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    I put it on my strawberries for a sweet and indulgent snack 😀

  • Tim says:

    We occasionally use it as a substitute for sugar in recipes, but usually we use it to sweeten beverages, like tea.

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    i like using it in my carrot cake muffins

  • Laurajj says:

    Oh our family loves muffins in the morning before school, so I love to use it in the muffins! So much healthier for them!

  • SHAYNA says:


  • Janice Cooper says:

    I like it in my hot tea

  • Kim Henrichs says:

    I use it in granola.

  • Susan Smith says:

    I use it in iced tea.

  • Starla says:

    That looks and sounds good. I love agave in my cereal, smoothies, and margaritas, lol.

  • Tabathia B says:

    I have used it in my drinks

  • Denise L says:

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  • Maria Beas says:

    I like to use agave in any sour drink such as a margarita or lemonade. Thanks for the chance to win such an amazing giveaway.

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