Pumpkin Caramel Bourbon Poke Cake recipe

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Ingredients

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

Nutrition Info

518.5 calories
carbohydrate: 48.3 g
cholesterol: 89.9 mg
fat: 34.1 g
fiber: 2.6 g
protein: 5 g
saturatedFat: 10.9 g
servingSize: -
sodium: 434 mg
sugar: 29.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

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

  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.

  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.

Recipe Yield

8 servings

Recipe Note

A rich, creamy pumpkin poke cake with caramel and bourbon. One slice is never enough!

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