A rich, creamy pumpkin poke cake with caramel and bourbon. One slice is never enough!

Recipe Summary

prep:
20 mins
cook:
36 mins
total:
56 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper.

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  • 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

519 calories; protein 5g 10% DV; carbohydrates 48.3g 16% DV; fat 34.1g 53% DV; cholesterol 89.9mg 30% DV; sodium 434mg 17% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2017
We looove looove this one! Added a little more bourbon to the caramel and evaporated milk to the pumpkin puree with vanilla. Amazing! Read More
(1)
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/10/2018
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! Read More
(3)
Rating: 5 stars
11/25/2017
This cake was just perfect. I doubled the recipe and bake it in a 9x13 inch baking dish and it was the best dessert at Thanksgiving! Read More
(1)
Rating: 5 stars
12/22/2017
We looove looove this one! Added a little more bourbon to the caramel and evaporated milk to the pumpkin puree with vanilla. Amazing! Read More
(1)
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Rating: 5 stars
10/21/2018
Delicious! Read More
Rating: 5 stars
11/21/2018
Moist and delicious! Read More
Rating: 5 stars
11/11/2019
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. Read More
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