Pumpkin Caramel Bourbon Poke Cake

 By Stasty Cook

"A rich, creamy pumpkin poke cake with caramel and bourbon. One slice is never enough!"
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Hmm. It looks like these aren't on sale today.

Ingredients

• 1 cup pumpkin puree
• 3/4 cup white sugar
• 1/2 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
• 1/4 teaspoon salt
• 1/2 cup caramel sauce
• 1 tablespoon bourbon, divided
• 1 cup heavy whipping cream
• 1/2 cup chopped toasted pecans
• Add all ingredients to list

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Directions

Prep 20 m
Cook Ready In 56 m

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.
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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.