Pumpkin Caramel Bourbon Poke Cake

This recipe makes a creamy pumpkin poke cake soaked in a sweet sauce made with caramel and bourbon, and topped off with fresh whipped cream.

• Preparation Time: 20 mins
• Cooking Time: 36 mins
• Total Time: 56 mins
• Calories: 519 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ¾ cup white sugar
• 2 large eggs
• 1 cup heavy whipping cream
• 1 cup pumpkin puree
• ½ cup chopped toasted pecans
• 2 teaspoons pumpkin pie spice
• ½ cup canola oil
• ½ cup caramel sauce
• 1 tablespoon bourbon, divided

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper.

Step 2

Beat pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract together in a bowl.

Step 3

Sift flour, baking soda, baking powder, and salt into a bowl. Add to the pumpkin mixture; stir until just combined. Pour into prepared pan; smooth top with a spatula.

Step 4

Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 40 minutes.

Step 5

Combine caramel sauce and 1 1/2 teaspoons bourbon in a saucepan over low heat; warm through, about 2 minutes. Poke holes evenly over the surface of the cake using a chopstick. Reserve 1 teaspoon of the caramel-bourbon mixture; pour remaining mixture over the cake. Place on cooling rack.

Step 6

Beat cream and remaining 1 1/2 teaspoons bourbon in a bowl using an electric mixer until soft peaks form. Spoon whipped cream on cake; scatter pecans and drizzle reserved caramel sauce on top.