Pumpkin Caramel Bourbon Poke Cake

Prep 20m. Cook 36m. Ready in 56m.

1 cup pumpkin puree (plus big dollop) 3/4 cup white sugar ( 1 only added 1/2 c) 1/2 cup canola oil (I used less - about a 1/3 and topped it up with unsweetened applesauce) 2 large eggs 2 teaspoons pumpkin pie spice ( or 1.5 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg) 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup caramel sauce 1 tablespoon bourbon, divided 1 cup heavy whipping cream 1/2 cup chopped toasted pecans

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.