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Pumpkin Caramel Bourbon Poke Cake
Pumpkin Caramel Bourbon Poke Cake
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Prep Time:
20 minutes
Cook Time:
36 minutes
Total Time:
56 minutes
Indulge in a decadent pumpkin poke cake drenched in caramel bourbon sauce and topped with fluffy whipped cream.
Ingredients:
  • 1 cup pumpkin puree
  • 0.5 cup canola oil
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cup caramel sauce
  • 1 tablespoon bourbon, divided
  • 1 cup heavy whipping cream
  • 0.5 cup chopped toasted pecans
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and cover the 8-inch square cake pan with parchment paper for easy cleanup.
  • Combine pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract in a bowl and mix until smooth.
  • Combine sifted flour, baking soda, baking powder, and salt into the pumpkin mixture, stirring until just combined. Transfer the mixture into the prepared pan and use a spatula to smooth the top.
  • Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes in the preheated oven.
  • In a saucepan over low heat, gently warm the caramel sauce and 1 1/2 teaspoons of bourbon for about 2 minutes. Use a chopstick to evenly poke holes over the cake's surface. Save 1 teaspoon of the caramel-bourbon mixture and pour the rest over the cake. Transfer the cake to a cooling rack.
  • Using an electric mixer, whisk cream and the rest of the bourbon until soft peaks form. Spread whipped cream over the cake and garnish with pecans. Finish by drizzling the reserved caramel sauce over the top.

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