Pumpkin Caramel Bourbon Poke Cake

Pumpkin Caramel Bourbon Poke Cake
  • PREP TIME
    20 mins
  • COOK TIME
    36 mins
  • TOTAL TIME
    56 mins
  • SERVING
    8 People
  • VIEWS
    39

Indulge in the intoxicating flavors of autumn with this lusciously moist pumpkin poke cake, generously infused with rich caramel and a hint of bourbon. Each bite is a symphony of textures and tastes, making it utterly irresistible.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    48 g
  • Cholesterol
    90 mg
  • Fiber
    3 g
  • Protein
    5 g
  • Saturated Fat
    11 g
  • Sodium
    434 mg
  • Sugar
    30 g
  • Fat
    34 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a large bowl, whisk together the pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract until well combined. (5 minutes)

Image Step 03
03 Step

Recipe View 5 mins In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Pour the batter into the prepared pan and spread evenly. (5 minutes)

Image Step 04
04 Step

Recipe View 40 mins Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. (40 minutes)

Image Step 05
05 Step

Recipe View 5 mins While the cake is baking, prepare the caramel bourbon sauce. In a small saucepan, combine the caramel sauce and 1 1/2 teaspoons of bourbon. Heat over low heat, stirring constantly, until warmed through. (5 minutes)

Image Step 06
06 Step

Recipe View 10 mins Once the cake is out of the oven, use a chopstick or wooden skewer to poke holes evenly across the surface of the cake. Reserve 1 teaspoon of the caramel-bourbon mixture. Pour the remaining caramel-bourbon sauce over the cake, allowing it to soak into the holes. Place the cake on a wire rack to cool. (10 minutes)

Image Step 07
07 Step

Recipe View 5 mins While the cake cools, prepare the bourbon whipped cream. In a chilled bowl, beat the heavy cream and remaining 1 1/2 teaspoons of bourbon with an electric mixer until soft peaks form. (5 minutes)

Image Step 08
08 Step

Recipe View 5 mins Once the cake has cooled, spread the bourbon whipped cream evenly over the top. Sprinkle with chopped toasted pecans and drizzle with the reserved caramel sauce. Slice and serve. (5 minutes)

For an even more intense pumpkin flavor, consider adding an extra 1/4 teaspoon of pumpkin pie spice to the batter.
To toast the pecans, spread them in a single layer on a baking sheet and bake at 350 degrees F (175 degrees C) for 5-7 minutes, or until fragrant and lightly browned. Watch them carefully to prevent burning.
If you don't have bourbon on hand, you can substitute with rum or whiskey, or simply omit it for a non-alcoholic version.
The cake can be made ahead of time and stored in the refrigerator for up to 2 days. Add the whipped cream and pecans just before serving.

Izaiah Kulas

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 13 Ratings)
Total Reviews: (3)
  • Eileen Feest

    This cake was amazing! The bourbon added such a nice depth of flavor.

  • Carlos Hettinger

    So easy to make and incredibly delicious. I will definitely be making this again.

  • Brent Jacobsonchristiansen

    I made this for a fall gathering and everyone raved about it! It's definitely a crowd-pleaser.

LEAVE A REVIEW

Please Rate