recipe image

email icon

When the weather outside is frightful, a freshly baked spiked cake is so delightful.

Advertisement – Continue Reading Below

For the cake

  • 1 c. brown sugar
  • 1/2 c. Stevia In The Raw® Bakers Bag
  • 1 c. canola oil
  • 3 large eggs
  • 1 (15-oz.) can pure pumpkin
  • 3 c. all-purpose flour
  • 1 tbsp. pumpkin pie spice
  • 2 tsp. baking powder

For the sauce

  • 1 c. caramel ice cream topping
  • 2 tbsp. bourbon or apple juice
  • 1/2 c. chopped pecans


    1. Step 1Heat oven to 325°F. Coat bundt pan with cooking spray. In a large bowl using a hand mixer, beat together sugar, Stevia In The Raw, oil and eggs until combined. Beat in pumpkin. Add flour, pumpkin pie spice and baking powder and beat on LOW until just combined. Pour into prepared pan.
    2. Step 2Bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes. Let stand 15 minutes. Run a knife around sides of pan to loosen cake; remove from pan and place on wire rack. Cool completely, about 1 hour.
    3. Step 3Meanwhile, make the sauce: Combine caramel and bourbon in a small bowl. Drizzle over cooled cake and sprinkle with pecans.

email icon

Read More