Skip to main content New<> this month
Get the Allrecipes magazine

Pumpkin Caramel Bourbon Poke Cake

Rated as 4.88 out of 5 Stars

"A rich, creamy pumpkin poke cake with caramel and bourbon. One slice is never enough!"
Added to shopping list. Go to shopping list.


56 m servings 519
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper. Watch Now
  2. Beat pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract together in a bowl. Watch Now
  3. 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. Watch Now
  4. Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 40 minutes. Watch Now
  5. 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. Watch Now
  6. 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. Watch Now

Nutrition Facts

Per Serving: 519 calories; 34.1 48.3 5 90 434 Full nutrition

Explore more


Read all reviews 5
Most helpful
Most positive
Least positive

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 9x13 inch baking dish and it was the best dessert at Thanksgiving!

Moist and 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...