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Pumpkin Caramel Bourbon Poke Cake

Stasty Cook

"A rich, creamy pumpkin poke cake with caramel and bourbon. One slice is never enough!"
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56 m servings 519 cals
Original recipe yields 8 servings

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

Nutrition Facts

Per Serving: 519 calories; 34.1 g fat; 48.3 g carbohydrates; 5 g protein; 90 mg cholesterol; 434 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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!

We looove looove this one! Added a little more bourbon to the caramel and evaporated milk to the pumpkin puree with vanilla. Amazing!