1 1/2 cups unsalted butter at room temperature
1 3/4 cups Swerve Granulated Sugar Replacement
6 large eggs at room temperature
1 tbsp pure vanilla extract
1 tsp baking powder
1/2 tsp salt
½ cup full fat buttermilk
2 ¾ cups all-purpose flour
¼ cup Swerve Confectioner Sugar Replacement
Making sure one oven rack is in the center of the oven, preheat the oven to 350°F. Prepare the bundt pan using either a baking spray with flour or butter and flour. Be careful to get into the crevices of any decorative bundt pan.
In a large bowl, cream together butter and Swerve Granulated Sugar Replacement until light and fluffy. You can use a stand mixer or hand mixer.
Add in eggs one at a time. Beat the mixture and scrape bowl between each addition.
Blend in the vanilla extract, baking powder and salt.
Alternate blending in buttermilk and flour until just combined.
Divide the batter into as many different bowls as you would like colors in your cake. Tint with your favorite fall colors. Being careful to fill the pan no more than ⅔ full, layer your colored batters into the bundt pan.
Bake cake for 20 minutes, then lower temperature to 325°F and bake for another 25-30 minutes until a toothpick inserted into the center comes out clean.
Let the pan cool for 20 minutes before inverting onto a plate and continue to let cool.
Dust with Swerve Confectioner Sugar Replacement and serve.