Pumpkin Pecan Cake Wb Sugar Bourbon Glaze Recipes

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BOURBON-SPIKED PUMPKIN PECAN BUNDT CAKE



Bourbon-Spiked Pumpkin Pecan Bundt Cake image

Bourbon-Spiked Pumpkin Pecan Bundt Cake

Provided by Stevia In The Raw Bakers Bag

Number Of Ingredients 13

Cake
1 cup brown sugar
1/2 cup Stevia In The Raw® Bakers Bag
1 cup canola oil
3 large eggs
1 15-oz. can 100% pure pumpkin
3 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
Sauce
1 cup caramel ice cream topping
2 tablespoons bourbon or apple juice
1/2 cup chopped pecans

Steps:

  • Heat oven to 325°F. Spray 12-cup bundt pan with cooking spray. Beat brown sugar, Stevia In The Raw® Bakers Bag, 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.
  • 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.
  • Meanwhile, combine caramel and bourbon in a small bowl. Drizzle over cooled cake and sprinkle with pecans.

PUMPKIN-PECAN BUNDT CAKE



Pumpkin-Pecan Bundt Cake image

An easy, yet impressive dessert that's perfect for the holiday season and beyond! Pumpkin makes for an incredibly moist and flavorful cake, and pecans and a brown sugar-nutmeg glaze are the finishing touches that make this dessert truly irresistible.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 16

Number Of Ingredients 16

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3/4 cup chopped pecans
2 tablespoons butter
1/4 cup packed brown sugar
1/8 teaspoon ground nutmeg
1/4 cup heavy whipping cream
2/3 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons chopped toasted pecans

Steps:

  • Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • In large bowl, beat cake mix, pumpkin, water, oil, eggs, cinnamon, ginger and 1/2 teaspoon nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In 1-quart saucepan, cook butter, brown sugar, 1/8 teaspoon nutmeg and whipping cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; pour into medium bowl. Cool 20 minutes. With whisk, beat in powdered sugar and vanilla until smooth. Immediately pour over cake. Sprinkle 2 tablespoons pecans on top. Store loosely covered at room temperature.

Nutrition Facts : Calories 280, Carbohydrate 33 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 21 g, TransFat 0 g

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