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®

Red Velvet Cupcakes

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  • Cupcakes:
  • 1/3 cup unsweetened cocoa
  • 3 tablespoons red food color
  • 1 ½ teaspoons vanilla extract
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup Sugar In The Raw®
  • 4 egg yolks
  • 3 egg whites
  • 1 cup low fat buttermilk
  • 1/2 teaspoon salt
  • 1/2 cup Stevia In The Raw® Bakers Bag
  • 2 ¼ cups sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons white vinegar
  • 2 ¼ cups Cream Cheese Frosting
  • Cream Cheese Frosting:
  • 2 (8 ounce) packages reduced fat cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/3 cup plus 1 tablespoon Stevia In The Raw® Bakers Bag
  • 1/4 cup 1% low fat milk


  1. Cupcakes:
  2. Preheat oven to 350°F.
  3. In small bowl combine cocoa, red food color and vanilla, set aside.
  4. In large bowl beat together butter and Sugar In The Raw®. Add yolks one at a time and beat well after each addition. Add cocoa mixture and blend well.
  5. In another bowl, beat egg whites until stiff peaks form, set aside. Combine buttermilk with salt. Combine Stevia In The Raw®, cayenne pepper and baking powder with cake flour. Add buttermilk mixture and flour mixture to cocoa mixture, alternating a third at a time beating after each addition. Combine baking soda and vinegar then add to batter and blend well. Fold in egg whites.
  6. Fill each heart shape silicone baking cup 2/3 full with batter. Arrange cups on 2 baking sheets lined with parchment paper and bake 13-15 minutes or until a toothpick comes out clean.
  7. Remove from oven and let cool 5-10 minutes before removing from baking cup. Cool cupcakes on rack before frosting.
  8. Makes 24 cupcakes.
  9. Note: If heart shape silicone cups are not available, muffin pans can be used.
  10. Cream Cheese Frosting:
  11. In a medium bowl combine all ingredients and blend well. Makes enough frosting for 36 cupcakes.

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


  • Lisa Brown says:

    I like using agave in muffin recipes

  • mami2jcn says:

    I like to use it in fruit salad.

  • Julie Wood says:

    I use Stevia in the Raw. I love it on my hot oatmeal.

  • Bridgett Wilbur says:

    I like to use it in my tea.

  • Janet W. says:

    I like to use Stevia in the Raw in my banana bread recipe.

  • Elena says:

    I like to use it to make muffins

  • Cheryl B says:

    I use it in my bread recipes.

  • Natalie says:

    I love to put agave in my oatmeal for breakfast.

  • Steve Weber says:

    I use it to sprinkle on top of my oatmeal.

  • Jessica To says:

    It would have to be in muffins.

  • kelly tupick says:

    I liked to use it in baked goods like muffins.

  • Dana Rodriguez says:

    I like to use it in cake and muffins.

  • meredith says:

    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:

    I love to use agave in muffins.

  • 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.

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

  • Elle says:

    I like it in oatmeal.

  • Barbara Montag says:

    I like to add Agave to my smoothies.
    thank you

  • Holly Thomas says:

    I use Agave in my tea.

  • Noelle Carroll says:

    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.

  • Sarah Hayes says:

    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:

    I use it to make a chocolate ganache.

  • Krista says:

    I always put it in my overnight oats

  • I use it on my toast and in my oatmeal.

  • amanda whitley says:

    i use agave in baking especially in my muffins

  • Mita says:

    I use it in my bread recipe

  • 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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