Irresistible Pumpkin Caramel Bourbon Poke Cake in 3 Simple Steps Recipe
Introduction
This Irresistible Pumpkin Caramel Bourbon Poke Cake is a delightful twist on a classic dessert, perfect for autumn gatherings or cozy nights in. Moist pumpkin spice cake combined with a boozy caramel glaze creates a rich flavor that’s sure to impress.
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 the oven to 350°F. Grease a 9×13-inch baking pan to prevent sticking.
- Step 2: In a large bowl, mix the pumpkin spice cake mix, water, vegetable oil, and eggs until smooth. Pour the batter evenly into the prepared pan.
- Step 3: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly.
- Step 4: Whisk together the caramel sauce and bourbon. Use a skewer to poke holes all over the warm cake, then slowly pour the caramel bourbon glaze over the top, allowing it to soak in.
- Step 5: Let the cake cool completely. Before serving, top with whipped cream and sprinkle with chopped pecans for added texture and flavor.
Tips & Variations
- For a non-alcoholic version, substitute bourbon with an equal amount of apple cider or additional caramel sauce.
- Try adding a pinch of cinnamon or nutmeg to the caramel glaze for extra warmth.
- Use store-bought whipped cream or homemade for a fresher taste.
- For crunchier pecans, toast them lightly in a dry skillet before sprinkling on top.
Storage
Store the cake covered in the refrigerator for up to 3 days. The cake is best enjoyed chilled or at room temperature. If refrigerated, allow it to sit at room temperature for 15-20 minutes before serving. Leftover cake can be reheated briefly in the microwave for about 15 seconds to soften the whipped cream toppings.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake without bourbon?
Yes, you can easily omit the bourbon and replace it with extra caramel sauce or apple cider for a similar depth of flavor without alcohol.
Can I use homemade caramel sauce?
Absolutely! Homemade caramel sauce works wonderfully and adds a richer, more personalized touch to the cake.
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Irresistible Pumpkin Caramel Bourbon Poke Cake in 3 Simple Steps Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
Description
This Irresistible Pumpkin Caramel Bourbon Poke Cake combines the warm flavors of pumpkin spice cake with a decadent caramel bourbon glaze. The cake is moist and infused with a rich sauce, topped with luscious whipped cream and crunchy pecans for a delightful finish. Perfect for fall gatherings or anytime you crave a comforting, festive dessert.
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
Toppings
- 1 cup whipped cream
- 1/2 cup chopped pecans
Instructions
- Prepare and Preheat: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix the Cake Batter: In a large bowl, combine the pumpkin spice cake mix, water, vegetable oil, and eggs. Whisk until the batter is smooth and well blended. Pour the batter evenly into your prepared pan.
- Bake the Cake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool slightly but still warm.
- Prepare and Pour the Glaze: In a small bowl, whisk together the caramel sauce and bourbon until fully combined. Using a skewer or fork, poke holes all over the warm cake. Pour the caramel-bourbon glaze evenly over the cake, allowing it to seep into the holes and add moisture and flavor.
- Cool and Add Toppings: Let the cake cool completely to room temperature. Once cooled, spread the whipped cream evenly over the top and sprinkle with the chopped pecans for a delightful crunch and presentation.
Notes
- This cake is best served the same day it’s made, but can be refrigerated for up to 2 days; bring to room temperature before serving.
- For a non-alcoholic version, omit the bourbon and add a teaspoon of vanilla extract to the caramel glaze.
- Use fresh whipped cream or stabilized whipped cream to maintain topping structure longer.
- Chopped pecans can be toasted lightly in a dry pan for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin poke cake, caramel bourbon cake, fall dessert, pumpkin spice cake, poke cake recipe
