Irresistible Pumpkin Caramel Bourbon Poke Cake in 3 Simple Steps Recipe
Introduction
This Pumpkin Caramel Bourbon Poke Cake is a delightful twist on a classic fall dessert. Moist pumpkin spice cake soaked with a boozy caramel glaze and topped with whipped cream and crunchy pecans makes it a perfect treat for any occasion.
Ingredients
- 1 box (15 oz) pumpkin spice cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup caramel sauce
- 2 tbsp bourbon
- 1 cup whipped cream
- 1/2 cup chopped pecans
Instructions
- Step 1: Preheat your oven to 350°F and grease a 9×13-inch baking pan to prepare it for the cake.
- Step 2: In a large bowl, mix the pumpkin spice cake mix, water, vegetable oil, and eggs until the batter is smooth. Pour the batter evenly into the prepared pan.
- Step 3: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove from the oven but keep the cake warm.
- Step 4: In a small bowl, whisk together the caramel sauce and bourbon. Using a skewer or fork, poke holes all over the warm cake. Pour the caramel bourbon glaze evenly over the cake, allowing it to soak in.
- Step 5: Let the cake cool completely. Once cooled, spread the whipped cream over the top and sprinkle with chopped pecans before serving.
Tips & Variations
- For a non-alcoholic version, substitute bourbon with an equal amount of apple cider or additional caramel sauce.
- Use store-bought whipped cream for convenience, or whip your own for a fresher taste.
- Swap pecans for walnuts or skip nuts altogether if you prefer a nut-free dessert.
Storage
Store leftover cake covered in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave for 10-15 seconds if desired. This cake is best enjoyed within a few days to maintain its moist texture and fresh topping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake gluten-free?
Yes, use a gluten-free pumpkin spice cake mix and ensure your caramel sauce and other ingredients are gluten-free as well.
Can I prepare this cake ahead of time?
Absolutely. You can bake the cake and apply the caramel bourbon glaze a day ahead. Add the whipped cream and pecans just before serving to keep them fresh.
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Irresistible Pumpkin Caramel Bourbon Poke Cake in 3 Simple Steps Recipe
- Total Time: 40 minutes
- Yield: 12 servings 1x
Description
This Irresistible Pumpkin Caramel Bourbon Poke Cake combines the warm flavors of pumpkin spice with a luscious caramel bourbon glaze, topped with fluffy whipped cream and crunchy pecans. Easy to make in just three simple steps, this moist and flavorful dessert is perfect for fall gatherings and special occasions.
Ingredients
Cake
- 1 box (15 oz) pumpkin spice cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
Glaze
- 1 cup caramel sauce
- 2 tbsp bourbon
Topping
- 1 cup whipped cream
- 1/2 cup chopped pecans
Instructions
- Prepare and bake the cake: Preheat your oven to 350°F and grease a 9×13-inch baking pan. In a mixing bowl, combine the pumpkin spice cake mix, water, vegetable oil, and eggs. Mix until the batter is smooth and well combined. Pour the batter evenly into the prepared pan.
- Bake the cake: Place the pan in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked. Remove the cake from the oven and allow it to cool slightly.
- Prepare the caramel bourbon glaze and finish the cake: In a small bowl, whisk together the caramel sauce and bourbon until smooth. Using a skewer or fork, poke holes evenly all over the warm cake. Pour the caramel bourbon glaze slowly over the surface, allowing it to seep into the holes and infuse the cake with flavor. Let the cake cool completely to room temperature. Once cooled, spread the whipped cream evenly over the top and sprinkle with chopped pecans for added texture and flavor. Serve and enjoy!
Notes
- Use a good-quality caramel sauce for the best flavor.
- If you prefer a non-alcoholic version, substitute bourbon with an equal amount of vanilla extract.
- Make sure the cake is warm when poking holes and pouring glaze so it absorbs well.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cake, caramel bourbon, poke cake, fall dessert, autumn cake, easy pumpkin dessert, holiday cake
