Irresistible Pumpkin Caramel Bourbon Poke Cake in 3 Simple Steps Recipe
Introduction
This Irresistible Pumpkin Caramel Bourbon Poke Cake combines warm autumn flavors with a boozy twist. Moist pumpkin spice cake is soaked with a luscious caramel bourbon glaze and topped with creamy whipped cream and crunchy pecans. It’s a simple yet show-stopping dessert perfect 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 prevent sticking.
- Step 2: In a large bowl, combine the pumpkin spice cake mix, water, vegetable oil, and eggs. Stir until the batter is smooth, then pour it evenly into the prepared pan.
- Step 3: Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool slightly.
- Step 4: Whisk together the caramel sauce and bourbon in a small bowl. Using a skewer or fork, 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, spread whipped cream evenly over the top and sprinkle with chopped pecans for texture and flavor.
Tips & Variations
- For an extra creamy texture, fold some of the caramel bourbon glaze into the whipped cream before spreading it on the cake.
- Substitute bourbon with rum or apple cider for a different but equally delicious flavor.
- To make this dessert nut-free, omit the pecans or replace them with toasted coconut flakes.
- If you prefer a less sweet glaze, reduce the caramel sauce to 3/4 cup or add a pinch of sea salt to balance the flavors.
Storage
Store the poke cake covered in the refrigerator for up to 3 days to keep it fresh. Let it come to room temperature or warm slightly before serving for the best texture. The whipped cream topping is best added right before serving to prevent it from weeping or becoming watery.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake from scratch instead of using a mix?
Yes, you can use your favorite pumpkin spice cake recipe in place of the boxed mix. Just follow the same baking and poking instructions with the caramel bourbon glaze.
Is the bourbon flavor very strong in this cake?
The bourbon adds a subtle warmth and depth without overpowering the pumpkin and caramel flavors. You can adjust the amount to suit your taste or omit it for a non-alcoholic version.
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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 moist pumpkin spice cake with a luscious caramel bourbon glaze. Topped with whipped cream and crunchy pecans, this easy-to-make dessert offers a perfect balance of warm fall flavors and boozy sweetness in just three simple steps.
Ingredients
For the Cake
- 1 box (15 oz) pumpkin spice cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
For the Glaze and Topping
- 1 cup caramel sauce
- 2 tbsp bourbon
- 1 cup whipped cream
- 1/2 cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to prevent the cake from sticking.
- Mix and Bake Cake: In a large bowl, combine the pumpkin spice cake mix, water, vegetable oil, and eggs. Mix until the batter is smooth and well blended. Pour the batter evenly into the prepared pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Make Glaze and Poke Cake: While the cake is still warm, whisk together the caramel sauce and bourbon until combined. Using a skewer or fork, poke holes all over the warm cake. Slowly pour the caramel bourbon glaze evenly over the cake, allowing it to soak into the holes for maximum flavor.
- Cool and Add Toppings: Allow the cake to cool completely at room temperature. Once cooled, spread the whipped cream over the top and sprinkle with chopped pecans for a crunchy, creamy finish. Serve chilled or at room temperature.
Notes
- Ensure the cake is warm when pouring the glaze so it soaks in well.
- If you prefer a non-alcoholic version, substitute bourbon with an equal amount of vanilla extract or apple cider.
- Use fresh whipped cream for best flavor and texture; store any leftovers refrigerated.
- You can toast pecans lightly for extra flavor before topping the cake.
- For a gluten-free dessert, use a gluten-free pumpkin cake mix.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cake, poke cake, caramel bourbon, fall dessert, easy pumpkin dessert, holiday cake
