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Decadent Pumpkin Caramel Bourbon Poke Cake Recipe

Pumpkin Caramel Bourbon Poke Cake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 box of yellow cake mix 15.25 oz
  • 1 cup pure pumpkin puree
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup caramel sauce plus more for drizzling
  • 1/4 cup bourbon
  • 1 cup whipped topping for serving
  • Chopped pecans or walnuts optional, for garnish

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour a 9x13-inch baking pan.
  3. In a mixing bowl, combine the cake mix, pumpkin puree, eggs, oil, cinnamon, and nutmeg.
  4. Pour the batter into the prepared pan and smooth the top with a spatula.
  5. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Once baked, remove the cake from the oven and allow it to cool for about 10 minutes.
  7. Using the end of a wooden spoon or a skewer, poke holes all over the surface of the cake.
  8. In a small bowl, mix the caramel sauce and bourbon until smooth. Pour it over the cake, ensuring it fills the holes.
  9. Allow the cake to cool completely, then cover it and refrigerate for at least 2 hours.
  10. Before serving, top each piece with whipped topping and additional caramel drizzle.