a thick, creamy, bourbon- and caramel-flavored pumpkin poke cake. One slice can never satisfy you!
| Prep Time: | 20 mins |
| Cook Time: | 36 mins |
| Total Time: | 56 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper.
- Beat pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract together in a bowl.
- 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.
- Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 40 minutes.
- 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.
- 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.
Nutrition Facts
| Calories | 519 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 434 mg |
| Sugars | 30 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
I used my fresh pumpkin that I keep in the freezer and this cake was delicious. Everyone at our dinner party last night raved about it. Definitely a keeper. Thank for sharing.
Was very good as is. I had extra caramel sauce so I added some to the whipped cream. Had some friends over and they devoured the cake.
Doubled the recipe and added a tiny bit of sugar to the whipping cream, along with a bit more bourbon. Delicious! Everyone asked for the recipe.
Moist and delicious!
Delicious!
This is a great base recipe to build on. It yields a delicious, moist cake that isnt too pimpkiny or too sweet. Needs more spice to add depth and I think next time I will put wayyyy more bourbon in the caramel glaze and add a little powdered sugar and maple extract to the frosting. Quite tasty as-is but with a little tweaking this could be top shelf delicious!
We looove looove this one! Added a little more bourbon to the caramel and evaporated milk to the pumpkin puree with vanilla. Amazing!
This cake was just perfect. I doubled the recipe and bake it in a 9×13 inch baking dish and it was the best dessert at Thanksgiving!