Best 3 Bourbon Spiked Pumpkin Pecan Bundt Cake Recipes
Indulge in the delectable flavors of fall with our enticing Bourbon Spiked Pumpkin Pecan Bundt Cake! This moist and fluffy cake is infused with warm bourbon, cozy pumpkin, and crunchy pecans, creating a symphony of autumnal flavors. Topped with a luscious maple glaze, each bite is a perfect harmony of sweet, nutty, and boozy notes. Alongside this delightful cake, discover a treasure trove of other enticing recipes. Delight in the Pumpkin Cupcakes with Maple Cream Cheese Frosting, where soft and fluffy cupcakes meet a rich and creamy frosting. Or, dive into the decadent Pumpkin Cheesecake Bars, a delightful combination of creamy cheesecake filling and a graham cracker crust. Treat yourself to the indulgent Pumpkin Bread, a classic fall favorite with a moist and tender crumb. And for a sweet and savory twist, try the Pumpkin Pecan Waffles, a delightful breakfast or brunch option. With so many delectable pumpkin-inspired treats to choose from, your taste buds will be dancing with joy!
Let's cook with our recipes!
BOURBON PECAN CAKE
Provided by Damaris Phillips
Categories dessert
Time 1h50m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
- In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
- Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
- For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.
PUMPKIN-PECAN BUNDT CAKE
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
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
BOURBON-SPIKED PUMPKIN PECAN BUNDT CAKE
Bourbon-Spiked Pumpkin Pecan Bundt Cake
Provided by Stevia In The Raw Bakers Bag
Number Of Ingredients 13
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.
Tips:
- Use fresh pumpkin purée. This will give your cake the best flavor. If you don't have fresh pumpkin purée, you can use canned pumpkin purée, but be sure to drain it well before using.
- Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean. This usually takes about 50-60 minutes.
- Let the cake cool completely before glazing it. This will help the glaze set properly.
- Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.
Conclusion:
This Bourbon Spiked Pumpkin Pecan Bundt Cake is a delicious and festive fall dessert. It's perfect for Thanksgiving, Christmas, or any other special occasion. The cake is moist and flavorful, with a hint of bourbon and a crunchy pecan topping. The glaze is the perfect finishing touch, adding a sweet and tart flavor that complements the cake perfectly. This cake is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
