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  • Writer's pictureGizmo

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

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Line an 8-inch square cake pan with parchment paper.

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

  4. 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.

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

  6. 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.

  7. 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.


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