Since my people are very fond of pumpkin and pecans, the end result was a pumpkin pecan maple bourbon cake and it is good.
Give it a try and see what you think. You don’t need to wait for next Christmas. It is great in a random Monday. How can you go wrong with cake, booze and pumpkin?
Pumpkin Pecan Maple Bourbon Bundt Cake
For the cake:
1 Boxes butter recipe yellow cake mix
1/4 Cup vegetable oil
1/4 cup melted butter
3 large eggs
2 egg yolks
1/2 Cup maple bourbon
1 Cup solid pack pumpkin
2 teaspoon pumpkin pie spice
2 teaspoons Vanilla
1 cup toasted pecans
For the glaze:
1/2 cup pure maple syrup
6 Tbsp butter
3/4 cup maple bourbon
Combine all cake ingredients except pecans in large mixing bowl and beat on medium for about 40 seconds until combined. Beat for 3 minutes on high.
Chop the pecans (reserve some whole and chopped pecans to decorate the top of the cake if desired). Fold the pecans into the batter.
Position whole pecans and remaining chopped pecans decoratively in the bottom of a prepared bundt pan. Gently pour or spoon batter into the pan.
Bake for 35 to 40 minutes at 350 degree or until a tooth pick inserted into the center comes out clean.
To make the glaze, combine the maple syrup, butter, and bourbon in a small saucepan over low heat just until the butter melts whisking to combine.
Remove the cake from the oven. Leave it in the pan and poke holes all over the top of the cake with a skewer or something similar. Pour three-quarters of the glaze slowly over the cake, saving the remaining glaze. Allow the cake to cool for 30 minutes.
Flip the cake out onto a serving plate so the glazed part is on the bottom. Brush the top with the remaining glaze. If the glaze has thickened, rewarm it over low heat.
It is good drizzled with caramel sauce mixed with more bourbon and some whipped cream. It is also good just they way it is!